These delicious Blueberry Donuts are soft, cake-baked donuts with blueberries and cinnamon, dunked in an easy 3-ingredient glaze. Homemade donuts are so much fun and so tasty.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Cake flour: It has less protein than all-purpose flour, producing a softer, more tender crumb.
- Vanilla extract: Use the pure stuff, please.
- Milk: Whole milk or 2%
- Butter: Unsalted or salted; if salted butter, the amount used in this recipe contains an insignificant amount of salt.
- Blueberries: I prefer fresh blueberries, but you can use frozen. Just rinse the frozen blueberries in cold water and pat them dry.
- Powdered sugar: Also known as confectioners’ sugar.
How To Make Blueberry Donuts
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Whisk the flour, baking powder, cinnamon, and salt in a medium bowl.
- In a large bowl, whisk the sugar, eggs, vanilla, and milk.
- Stir the flour mixture into the wet mixture in two additions, alternating with the melted butter. Fold in the blueberries.
- Pipe the batter into the greased donut cavities.
- Bake until set and lightly browned. Move the baked donuts to a wire rack to cool.
- While the donuts are baking, whisk the glaze ingredients together.
- Dip the warm donuts in the glaze and move them to a wire rack to cool.
Cook’s Best Baking Tips
- Mix the batter just until combined. Overmixing the batter can overactivate the gluten, making doughnuts gummy and tough.
- Use a large piping bag or a gallon storage bag with a corner cut off to pipe the batter into the greased donut cavities.
- Bake the donuts just until set and lightly browned. You can use the toothpick test. Insert a toothpick in the thickest part of the donut. If it comes out clean or with a few moist crumbs, but no wet batter, they’re ready.
- Glaze the donuts while they are warm (not hot). The warmth helps the glaze spread evenly and smoothly.
- Donuts are best consumed shortly after baking and glazing.
More Delicious Breakfast Baked Goods
- Cheese Danish
- Easy Croffles
- Baked Donuts
- Stuffed French Toast
- Blueberry Oatmeal Muffins
- Dutch Baby Pancakes
- Apple Coffee Cake
Blueberry Muffins
Homemade donuts are so much fun and so tasty. These delicious Blueberry Donuts are soft, cake-baked donuts with blueberries and cinnamon, dunked in an easy 3-ingredient glaze.
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Servings: 12 donuts
Calories: 204kcal
Ingredients
Blueberry Muffins
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ⅔ cup milk
- 2 tablespoons butter melted and slightly cooled
- 1 cup fresh or frozen blueberries
Glaze
- 1 cup powdered sugar
- 2-2 ½ tablespoons milk
- 1/2 teaspoon vanilla or almond extract
Instructions
- Preheat the oven to 350°. Grease the cavities of 2 (6-count) pans or 1 (12-count) donut pan.
- Whisk the flour, baking powder, cinnamon, and salt in a medium bowl.
- In a large bowl, whisk the granulated sugar, eggs, vanilla extract, and milk. Stir the flour mixture into the wet mixture in two additions, alternating with the melted butter. Fold in the blueberries.
- Pipe the batter into the greased donut cavities using a piping bag or a large storage bag with a corner snipped off. Place the doughnut pans in the preheated oven.
- While the donuts are baking, whisk the glaze ingredients together.
- Bake until the doughnuts are set and lightly browned. A toothpick inserted in the thickest part of the doughnut should come out clean or with a few moist crumbs. Move the baked donuts to a wire rack to cool for a couple of minutes.
- Dip the warm donuts in the glaze and move them to a wire rack to cool.
Notes
Enjoy these shortly after baking. Store them in a bakery box, paper bag, or storage container with the lid slightly ajar. Always stack the donuts in a single layer.
Nutrition
Calories: 204kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 68mg | Fiber: 1g | Sugar: 23g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 0.4mg
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