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!
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.
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
For the Donuts
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cardamom (optional)
- 1 ½ cups / 9 oz (255 g) fresh blueberries
- 1 tablespoon (8 g) all-purpose flour, spooned and leveled (for tossing the blueberries with)
- ½ cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- ½ cup (122 g) sour cream, at room temperature
- ½ cup (120 ml) whole milk, at room temperature
For the Blueberry Glaze
- 2 cups (260 g) powdered sugar
- 2 tablespoon blueberry jam
- 1 teaspoon vanilla
- 2-3 tablespoon milk
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 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon 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 ½ cups / 9 oz (255 g) fresh blueberries, 1 tablespoon (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.½ cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla, ½ cup (122 g) sour cream, at room temperature, ½ 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 tablespoon blueberry jam, 1 teaspoon vanilla, 2-3 tablespoon 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.