These Glazed Blueberry Cake Donuts are the best baked donuts! They're super fluffy and bursting with real blueberries! The sour cream gives the doughnut a tender, moist crumb with pops of sweetness from fresh or frozen blueberries. Then, they're finished with a simple glaze on top!
These baked donuts are a cinch to put together in less than an hour - 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.
Why You'll Love This Recipe
- It takes the great flavors of blueberry muffins to the next level with only a few simple ingredients. Try a big cake version with my Blueberry Sour Cream Coffee Cake recipe!
- They are great for breakfast with your morning coffee, a sweet snack to boost your mood, or dessert to end any meal!
- 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 doughnut form!
- Unsalted butter will be melted and mixed into the batter.
- Sour cream is used to give these donuts their moist, tender crumb. This is best mixed in at room temperature so that it blends well with the other ingredients.
- Frozen blueberries work well because they're less likely to smush while mixing the batter. They should not be thawed ahead of time. Fresh blueberries can also be used!
- The glaze is a simple icing made with powdered sugar. If yours is clumpy, I recommend sifting it before mixing in the milk, melted butter, and vanilla extract.
See recipe card below for full list of ingredients and measurements.
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!
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!
How To Make Blueberry Cake 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 for about 6 donuts filled ¾ of the way up. However, this may vary based on your pan's capacity.
Bake the blueberry cake doughnuts 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.
While the donuts cool, make the vanilla glaze. Mix together the powdered sugar, melted butter, milk and vanilla extract until smooth.
Once the baked 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 Baking 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 blueberry cake donuts, fold the batter until there are a few streaks of flour left, and then stop.
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!
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.
No problem! You can use a muffin tin and make these into glazed blueberry muffins!
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.
Of course! They're delicious as plain blueberry donuts too.
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 container 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.
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Glazed Blueberry Cake Donuts
- Donut pan
- Mixing bowls
- Measuring spoons
- Piping bag optional
- Cooling rack
Blueberry Cake Donuts
- ¼ cup (56.75 g) unsalted butter melted and cooled
- ½ cup (100 g) granulated sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ½ cup (115 g) sour cream room temperature
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ heaping cup blueberries fresh or frozen (not thawed)
- 1 tablespoon milk
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon (14 g) unsalted butter melted and cooled
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.
- 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!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.