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Blueberry Cake Donuts

These are the best blueberry cake donuts! They're fluffy and moist, filled with juicy, fresh blueberries and topped with a blueberry glaze.
4.79 from 19 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 donuts

Ingredients
 

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

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 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!

Notes

*Store leftovers in an airtight container for up to three days.
Keyword baked donuts, blueberry, blueberry donuts, donut recipe, donuts
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