Blueberry Cake Donuts Recipe

Okay, real talk: you woke up with a donut craving that could start wars, but the idea of deep-frying at 9 a.m. sounds like a war crime against yourself. Enter these baked blueberry cake donuts—soft, fluffy, bursting with berries, and ready in under 30 minutes. No fryer, no guilt, just pure joy glazed to perfection. Let’s make your kitchen smell like a dream.

Why This Recipe is Awesome

These are basically muffins pretending to be donuts, which means they’re socially acceptable for breakfast. They’re baked (hello, fewer dishes and zero grease fires), stupidly moist from fresh blueberries, and the lemon glaze sends them into “shut-up-and-eat-three” territory. Plus, they’re practically idiot-proof—I mean, foolproof. Even I didn’t burn them, and my track record is… questionable.

Ingredients You’ll Need

For the donuts (makes 12 regular or 18 minis):

• 2 cups all-purpose flour (spooned and leveled, not scooped like you’re mining gold)
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon (trust me)
• 2 large eggs (room temp if you’re fancy)
• ¾ cup buttermilk (or milk + 1 tsp vinegar, calm down)
• ¼ cup unsalted butter, melted and slightly cooled
• 2 tsp vanilla extract
• 1 ½ cups fresh blueberries (frozen works but don’t thaw or you’ll get Smurf batter)
• Zest of 1 lemon (optional but makes you feel like a pro)

For the ridiculously good glaze:

• 1 ½ cups powdered sugar
• 3–4 Tbsp fresh lemon juice (or milk for a vanilla vibe)
• ½ tsp vanilla extract
• Pinch of salt (yes, really)

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Step-by-Step Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease your donut pans. Pro move: use baking spray with flour—it’s life-changing.
2. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a big bowl. Pretend you’re on a cooking show.
3. In a separate bowl, beat eggs, buttermilk, melted butter, and vanilla until smooth.
4. Pour wet into dry and stir gently—lumps are fine, we’re not writing a novel here.
5. Toss blueberries with 1 Tbsp flour (prevents sinking), then fold them in with the lemon zest.
6. Spoon or pipe the batter into the pans, filling about ¾ full. (Piping bag = Ziploc with the corner snipped. You’re welcome.)
7. Bake 10–12 minutes until the edges are lightly golden and a toothpick comes out clean (or with blueberry juice, not raw batter).
8. Let cool in the pan 3 minutes, then flip onto a rack. Try not to eat one immediately. Fail gloriously.
9. Make the glaze: whisk powdered sugar, lemon juice, vanilla, and salt until smooth. Dip cooled donuts face-down, let excess drip, and place back on rack. Double-dip if you’re feeling dangerous.

Common Mistakes to Avoid

• Overmixing the batter → you’ll get tough, sad donuts that belong in a hockey rink.
• Skipping the flour toss on blueberries → hello, purple sinkhole at the bottom.
• Glazing hot donuts → instant soup. Patience, grasshopper.
• Thinking you only need 6 donuts → lies. Make the full batch.
• Not buying extra blueberries for “testing.” We both know you’ll eat half the carton raw.

Alternatives & Substitutions

• No buttermilk? Milk + 1 Tbsp lemon juice or vinegar, let it sit 5 minutes.
• Want them healthier? Swap half the flour for whole wheat pastry flour. They’re still delicious, I promise I’m not judging.
• Vegan? Use flax eggs, plant milk + vinegar, and vegan butter. Still slaps.
• Hate lemon? Use milk + a splash of almond extract in the glaze for a wedding-cake vibe.
• Frozen berries? Totally fine, just don’t defrost or your batter turns into tie-dye.

FAQs

Can I make these gluten-free?

Yep! Use a 1:1 gluten-free baking flour (the kind with xanthan gum). I’ve done it—they’re still ridiculously tender.

Baked donuts don’t taste like “real” donuts though…

You’re right, they taste BETTER because you’re not eating a grease sponge. Fight me.

Help! My glaze is too thick/thin!

Too thick → add liquid 1 tsp at a time. Too thin → add more powdered sugar. It’s not rocket surgery.

Can I use a muffin tin instead?

Absolutely. Bake 14–16 minutes and call them “donut muffins” like the rebel you are.

How long do these last?

On the counter? Maybe 2 days if you hide them. In reality? 12 hours max.

Any make-ahead tips?

Bake the donuts, cool completely, then freeze unglazed up to 2 months. Glaze the day you serve—boom, instant hero status.

Final Thoughts

There you go—bakery-level blueberry cake donuts without selling your soul (or waking up at 4 a.m. like a psychopath). They’re perfect for weekend brunch, sneaky breakfast, or eating four while binge-watching your comfort show. Go forth, make them, and then brag to everyone that you’re basically a pastry chef now. You’ve totally got this. And if you burn them… well, that’s what delivery apps are for. Happy baking, legend!