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    Broken Oven Baking » Recipes » Donuts & Muffins

    Glazed Blueberry Cake Donuts

    Published: Apr 5, 2022 · Modified: May 6, 2022 by Kayla Burton · This post may contain affiliate links · 4 Comments

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    Jump to Recipe

    These Glazed Blueberry Cake Donuts are perfect any time of day! The sour cream gives the donut a tender, moist crumb with pops of freshness from the blueberries finished with a sweet, simple glaze over top! They are a cinch to put together - no deep fryer or donut cutter needed - and are sure to impress. And the best part? You can use fresh or frozen berries, so you can make them all year long.

    Two blueberry cake donuts stacked on a white wire rack. The top donut is topped with a glaze and two blueberries.

    Why We Love This Blueberry Cake Donut Recipe

    • These easy baked donuts take the great flavors of blueberry muffins to the next level with only a few simple ingredients.
    • They are great for breakfast with your morning coffee, a sweet snack to boost your mood, or dessert to end any meal and will be ready in less than an hour!
    • Whether you have freshly picked blueberries at the end of the summer or are using frozen blueberries in the dead of winter, these donuts are sure to brighten the day of any donut lover.
    • They're a delicious blueberry dessert, similar to my Lemon Blueberry Blondies but in donut form!
    Jump to:
    • Why We Love This Blueberry Cake Donut Recipe
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Looking for more delicious donut recipes?

    • S'mores Donuts
    • Cinnamon Roll Donuts
    • Banana Baked Donuts
    • Maple Chai Donuts

    Ingredients

    Ingredients needed to make glazed blueberry cake donuts.
    • All purpose flour
    • Baking soda
    • Salt
    • Unsalted butter
    • Milk
    • Granulated sugar
    • Egg
    • Vanilla extract
    • Sour cream
    • Frozen blueberries (fresh blueberries will work too)
    • Powdered sugar

    See recipe card below for quantities.

    Substitutions & Variations

    • For the next time you make these and want a quick spin on the traditional blueberry donut, try the classic combination of lemon and blueberry. Mix 1 teaspoon of lemon zest into the donut's wet ingredients. For the icing, substitute an equal amount of lemon juice in place of the vanilla extract to make a lemon glaze.
    • If you have a super sweet tooth, try adding ¼ teaspoon of almond extract in addition to the vanilla extract in Step 1 of the instructions below.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Equipment

    These donuts are so simple, you won’t even need a mixer!

    • This recipe requires a donut pan. I recommend using a non-stick or silicone donut pan to make sure they come out of the pan nice and clean.
    • A piping bag makes filling the pan a cleaner process, but you can also simply use a spoon to fill the donut molds!

    Step by Step Instructions

    A 4-photo collage showing how to make baked blueberry donuts.

    STEP ONE (Picture 1 above) - In a large mixing bowl, stir together the sugar and melted butter. Mix in the eggs, vanilla extract, and sour cream.

    STEP TWO (Picture 2 above) - In a separate medium bowl, whisk together the flour, baking soda and salt. Add the blueberries to the flour mixture to lightly coat them so that they don’t sink in the batter.

    STEP THREE (Picture 3 above) - Gently fold the dry ingredients with the blueberries into the wet ingredients until a few streaks of the flour mixture remain. Then mix in 1 tablespoon of milk until everything is combined.

    STEP FOUR (Picture 4 above) - Using a spoon or a piping bag, fill your greased pan with the donut batter. There will be enough batter for about 6 donuts filled ¾ of the way up.

    Bake the blueberry cake donuts on the middle rack of a 350°F/177°C oven until the edges are a light golden brown and the tops spring back with a gentle poke (about 20-30 minutes). Cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.

    A 2-photo collage showing how to make vanilla glaze and dunk blueberry donuts in it.

    While the donuts cool, make the vanilla glaze. Mix together the powdered sugar, melted butter, milk and vanilla extract until smooth. 

    Once the donuts are cool, hold the bottom of one and dip it into the glaze. Alternatively, you could drizzle it over the top with a spoon. Place the glazed donut on a cooling rack to allow the icing to drip down and set.

    Expert Tips

    TIP #1 - Don't have a piping bag? No problem! You can use a gallon ziplock bag. Simply spoon the batter into the bag, twist the top to seal it, and cut a small opening at the tip.

    TIP #2 - Don't over mix your batter! Over mixing can lead to a tough donut. To ensure fluffy, dreamy cake donuts, fold the batter until there are a few streaks of flour left, and then stop. That's just right. 

    TIP #3 - Using a flexible silicone pan? I recommend putting a baking sheet underneath while they’re in the oven. This way it doesn’t flop around when you go to take the pan out of the oven!

    Recipe FAQs

    What is the difference between a cake donut and a yeasted donut?

    A cake donut uses a chemical leavener such as baking soda or baking powder, similar to the batter used to make cake, where a traditional yeasted donut uses yeast to help the dough rise. Cake donuts have a fluffier texture and are quicker to make because they don’t require time to rise.

    What if I don't have a donut pan?

    No problem! You can use a muffin tin and make these into glazed blueberry muffins!

    Can I make these into donut holes?

    Absolutely! Try piping the batter into mini muffin tins and baking for a shorter amount of time, checking after 10 minutes. When the mini donut holes are still warm, roll them in cinnamon sugar or wait for them to cool and glaze them.

    Can I make them without the glaze?

    Of course! They're delicious as plain blueberry donuts too.

    Two halves of a blueberry donut stacked on top of a whole donut.

    Storage

    Room Temperature: Glazed or unglazed donuts can be stored in an airtight container at room temperature for 3-5 days.

    Refrigerator: Store glazed blueberry donuts here in an airtight container for up to 1 week.

    Freezing Instructions: Once the blueberry cake donuts are completely cooled but before glazing, wrap them tightly in plastic wrap or place them in a freezer-safe bag for up to 1 month. When you’re ready to eat them, thaw the donuts at room temperature or in the microwave for 15-30 seconds, then glaze and serve.

    More Recipes You'll Love

    • Cinnamon Streusel Muffins
    • Almond Poppy Seed Muffins
    • White Chocolate and Blueberry Muffins
    • Banana Snack Cake

    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Glazed Blueberry Cake Donuts

    Kayla Burton
    These Glazed Blueberry Cake Donuts are the best! They're easy baked donuts bursting with flavor from juicy, fresh (or frozen) blueberries!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 6 donuts
    Calories 367 kcal

    Equipment

    • Donut pan
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula
    • Piping bag optional
    • Cooling rack

    Ingredients
     
     

    Blueberry Cake Donuts

    • ¼ cup unsalted butter melted and cooled
    • ½ cup granulated sugar
    • 1 large egg room temperature
    • ½ teaspoon vanilla extract
    • ½ cup sour cream room temperature
    • 1 cup all-purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ heaping cup blueberries fresh or frozen (not thawed)
    • 1 tablespoon milk

    Vanilla Glaze

    • 1 cup powdered sugar
    • 2 tablespoons milk
    • ½ teaspoon vanilla extract
    • 1 tablespoon unsalted butter melted and cooled

    Instructions
     

    Blueberry Cake Donuts

    • Preheat oven to 350°F and grease a donut pan.
    • In a large bowl, mix together the melted & cooled butter and sugar. Stir in the egg, followed by the vanilla extract and sour cream.
    • In a medium bowl, whisk together the flour, baking soda and salt. Add the blueberries to lightly coat them in the mixture.
    • Fold the dry ingredient/blueberry mix into the wet ingredients just until a few flour streaks remain. Add the milk and stir just until everything is combined.
    • Transfer the donut batter to a piping bag, cut off the tip, and pipe batter into the donut pan (or carefully spoon it in). You should be able to fill about 6-7 wells ⅔ full (if using a shallower donut pan, it may make more than this).
    • Bake the donuts until they're light tan around the edges and spring back up when poked gently (about 20-30 minutes). Let them cool in the pan for 10 minutes, and then transfer them to a cooling rack.

    Vanilla Glaze

    • In a small/medium bowl, whisk together the powdered sugar, milk, vanilla extract and melted butter.
    • Dip the tops of the cooled donuts in the glaze or drizzle it on them and let them dry on a wire rack. Enjoy!

    Notes

    Accurate Measurements: Use a food scale to weigh the flour in grams (see metric tab). If using measuring cups, spoon the flour into the cups and level it off with a straightedge (do not pack it).
    Donut Pan: If you have a shallow/small donut pan, it will make more than 6-7 donuts and they may bake faster so be careful to check them in the oven around 10-15 minutes.
    Storage: Store donuts at room temperature for 3-5 days or in the refrigerator for up to 1 week. Unglazed donuts can be wrapped tightly and stored in the freezer for up to 1 month.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 367kcalCarbohydrates: 56gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 69mgSodium: 212mgPotassium: 87mgFiber: 1gSugar: 39gVitamin A: 482IUVitamin C: 1mgCalcium: 44mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Donuts & Muffins

    • Banana Baked Donuts
    • Blueberry Muffin in a Mug
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    Reader Interactions

    Comments

    1. Molly says

      July 29, 2022 at 8:07 am

      5 stars
      These are delicious! My family loved them!!

      Reply
      • Kayla Burton says

        July 29, 2022 at 8:09 am

        I'm so glad!! Thanks for making them!

        Reply
    2. Becca says

      July 12, 2022 at 8:24 am

      5 stars
      Really tasty blueberry baked donuts! I loved the glaze as is, but will add lemon zest next time for a twist.

      Reply
      • Kayla Burton says

        July 12, 2022 at 7:29 pm

        Thanks, Becca! Lemon zest in the glaze is such a great idea!!

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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