Glazed Blueberry Cake Donuts
These Glazed Blueberry Cake Donuts are the best! They're easy baked donuts bursting with flavor from juicy, fresh (or frozen) blueberries!
Servings: 6 donuts
Calories: 367kcal
Equipment
- Donut pan
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Piping bag optional
- Cooling rack
Ingredients
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
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon (14 g) 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: 367kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 212mg | Potassium: 87mg | Fiber: 1g | Sugar: 39g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
