Baked Blueberry Cake Donuts
These are the best blueberry cake donuts! They are extra fluffy, have a moist crumb, are filled with bursting, juicy, fresh blueberries and topped with a blueberry glaze.
They’re better than any fried donut from a donut shop or even Dunkin Donuts. They go perfectly with your morning coffee and they’re super easy to make! If you’re a donut lover or have a sweet tooth, you will love these!
If you’re looking to use your doughnut pans again, check out my other recipes for homemade donuts: double chocolate donuts, pumpkin donuts or apple cider donuts!
Why These are the Best Blueberry Cake Doughnuts
They have a super tender crumb. Sour cream keeps these delicious donuts extra moist, resulting in a perfectly tender crumb.
They’re full of fresh blueberries. Each perfect donut is packed full of juicy, delicious blueberries that burst into the batter while baking.
They’re fluffy with a simple glaze on top. Each fluffy bite is full of delicious and sweet, blueberry flavor.
Simple Ingredients for Blueberry Cake Donuts
- Flour- all-purpose flour gives these donuts the best, tender crumb
- Baking Powder– gives these donuts their fluffy texture
- Salt- brings out all the flavors in the donuts
- Ground Cardamom- optional, but adds a wonderful bright note to donuts
- Blueberries- I recommend using fresh blueberries for these homemade donuts
- Butter- unsalted butter gives the donuts the best flavor that really can’t be replicated with vegetable oil
- Sugar- granulated white sugar sweetens and adds moisture to the donuts
- Eggs- make sure they’re large and at room temperature
- Vanilla- adds a sweet note to the batter
- Sour Cream- gives these donuts a super moist crumb, make sure it’s at room temperature
- Milk- I recommend using whole milk for the best donuts, make sure it’s at room temperature
- Powdered Sugar– used to make the donut glaze
- Blueberry Jam- used in the donut glaze
Baked Blueberry Cake Donut Recipe Step by Step
Please see the recipe card below for complete measurements.
STEP ONE: In a small bowl whisk together the all purpose flour, baking powder, salt and ground cardamom (if using). Set aside the flour mixture.
STEP TWO: Add the blueberries to a small, separate bowl and sprinkle a little flour (about 1 tbsp) over them. Stir to coat, then set aside. (This helps the berries not sink while baking.)
STEP THREE: In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour cream, milk and vanilla extract.
STEP FOUR: Add the dry ingredients to the wet ingredients and whisk just until combined.
STEP FIVE: Add in the blueberries and gently fold them into the batter with a rubber spatula.
STEP SIX: Add some of the donut batter to a piping bag. Pipe the batter into a greased donut pan or donut silicone mold until each well is three-quarters full.
STEP SEVEN: Bake the donuts for 11-12 minutes. Let them cool for 10 minutes in the pan then turn them out on a wire rack to cool completely. They should be a perfect golden brown color. Then repeat and bake the rest of the batter.
STEP EIGHT: Now for the best part! To make the blueberry vanilla glaze, add powdered sugar, blueberry jam, vanilla and milk to large mixing bowl, big enough to easily dip the donuts into. Whisk until smooth. Add more milk as necessary until the right consistency is reached.
STEP NINE: Dip each donut into the glaze and return each to the wire rack. Let the icing set on the donuts, about 30 minutes, then serve!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all the wet ingredients are room temperature. This will ensure that the donuts have the best fluffy texture. Cold wet ingredients can lead to dense donuts.
FAQs
Can I use frozen blueberries? I would recommend sticking with fresh blueberries for the best donuts. Frozen berries could add too much moisture to the donuts causing them to be less fluffy than they should be.
Can these be made into donut holes? Yes, if you have a donut hole pan, absolutely! However, baking times will be different. I would start out with 8 minutes at 350 and add more time as necessary.
How do I store homemade blueberry donuts? These donuts are full of fresh berries so they really should be eaten the day of or the next day, otherwise they may be too moist. Store leftovers in an airtight container or ziplock bag in the fridge overnight and enjoy the following day.
If you make these donuts, please leave a star rating! It’s so helpful for me. Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
Cinnamon Streusel Banana Bread
Blueberry Cake Donuts
Ingredients
For the Donuts
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom (optional)
- 1 1/2 cups / 9 oz (255 g) fresh blueberries
- 1 tbsp (8 g) all-purpose flour, spooned and leveled (for tossing the blueberries with)
- 1/2 cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 1/2 cup (122 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
For the Blueberry Glaze
- 2 cups (260 g) powdered sugar
- 2 tbsp blueberry jam
- 1 tsp vanilla
- 2-3 tbsp milk
Instructions
For the Donuts
- Preheat the oven to 350 degrees. Grease a donut pan and set aside.
- In a small bowl whisk together the all-purpose flour, baking powder, salt and ground cardamom (if using). Set aside.2 cups (250 g) all-purpose flour, spooned and leveled, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp ground cardamom (optional)
- Add the blueberries to a small, separate bowl and sprinkle flour over them. Stir to coat, then set aside. (This helps the berries not sink to the bottom while baking.)1 1/2 cups / 9 oz (255 g) fresh blueberries, 1 tbsp (8 g) all-purpose flour, spooned and leveled
- In a large bowl, whisk together the melted butter, granulated white sugar, eggs, vanilla, sour cream, and milk.1/2 cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar, 2 large eggs, at room temperature, 1 tsp vanilla, 1/2 cup (122 g) sour cream, at room temperature, 1/2 cup (120 ml) whole milk, at room temperature
- Add the dry ingredients to the wet ingredients and whisk just until combined
- Add in the blueberries and gently fold them into the batter with a rubber spatula.
- Add the batter to a piping bag and cut off the tip. Pipe the batter into the prepared donut pan until each well is three-quarters full.
- Bake the donuts for 11-12 minutes. Let them cool for 10 minutes in the pan then turn them out on a wire rack to cool completely. Then repeat with the rest of the batter until all the donuts are baked.
For the Glaze
- To make the blueberry vanilla glaze, add powdered sugar, blueberry jam, vanilla and milk to large mixing bowl, big enough to easily dip the donuts into. Whisk until smooth. (Start with 2 tbps of milk and add more as necessary until the right consistency is reached.)2 cups (260 g) powdered sugar, 2 tbsp blueberry jam, 1 tsp vanilla, 2-3 tbsp milk
- Dip each donut into the glaze and return each to the wire rack. Let the icing set on the donuts, about 30 minutes, then serve!
Hi, is there anything you can suggest to substitute for the blueberry jam?
Hi Cassandra. You don’t have to use the jam in the glaze, you can simply add more milk until the desired consistency is reached!
What Blueberry Jam do you recommend? 🙂
Best store bought is Bonne Maman 🙂
So tasty! ? just tried this recipe today and the donuts are fabulous! Thank you for sharing this awesomeness with us.
Do you have a calorie counts for these?
So easy to make and the cardamom gives it a nice warm spice taste. Definitely making these soon again.
Hola, por que puedo sustituir la crema agria?
hi, Why can I substitute sour cream?
Hi Val. You could substitute the sour cream for whole milk greek yogurt.
Can I use frozen blueberries?
I’ve only tested this recipe with fresh blueberries so I’m not sure how they would turn out.
Don’t get me wrong, these were delicious! But they had the flavor and texture of a muffin, not a doughnut.
Baked at the required temp. Donuts broke coming out of the molds and were gummy.
I experienced this as well. But I think that was because the blueberries sank to the “bottom” of the pan, which ended up being the top of the donuts. I think I should have baked them for an additional minute, but again the blueberries burst so easy!
Hello! I’ve tried two of your recipes so far and they are AMAZING! I want to try these but I was wondering if it’s okay to use an electric whisk or if I should hand-whisk?
Hi Jaelyn! I’m so glad you’re enjoying the recipes! Yes, an electric whisk is fine! 🙂
I’m really excited to try these but I am curious about piping the batter. Don’t you have to cut the hole really big to allow the blueberries to get through? Then I feel like the batter would gush out after you pushed each blueberry out. I know I’ll have a mess! lol Any tips on that?
Personally, yes I cut a decent size hole for the blueberries. But once you get that batter flowing, it kind of drips out fast!
Hi, Can you replace the blueberry jam with fresh blueberries in the icing?
This is an amazing recipe. I used muffin tins for the doughnut batter and I mixed powdered sugar with oat milk until I got the right consistency to drizzle over the top. So moist and delicious!
Having to coat fruit in flour so they don’t sink in a batter is an old wives tale.
Hi,
I really wanted to try this recipe but I was wondering if the measurement for the baking powder is correct. Is it really 1 tbsp or is it 1 tsp? I noticed that the other cake donuts recipes had less baking powder.
Thanks!!
Could I make these in a mini muffin pan? Any suggestions?
I made this last night. Their flavor was light but sweet. This recipe produced a very moist cakey style donut. I have noticed that every baked donut recipe is cakey in texture, so I just label them as cake donuts. Trust me, no one minds at all!
My only issue, was the glaze? Mine just soaked into the cakes. Again, not like anyone complained, they loved these!
If you are looking for a quick dessert to pair with dinner, this is the perfect recipe for you! I imagine, you can EASILY swap out the blueberries for raspberries, same as the jam. I am not sure about the glaze though.
Will be checking out your other recipes!