Baked Blueberry Cake Donuts Recipe

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If you’re craving a soft, sweet, and fruit-filled treat that doesn’t involve a deep fryer, these Baked Blueberry Cake Donuts are the perfect answer. They’re light and fluffy with juicy blueberries baked right into the tender crumb, and they’re topped with a smooth blueberry glaze that adds just the right amount of tart sweetness. Every bite delivers a comforting balance between cake-like richness and fresh berry brightness.

Perfect for a quick breakfast, a healthy snack alternative to fried donuts, or a standout addition to your weekend brunch ideas, these donuts feel indulgent while being surprisingly simple to make. Because they’re baked, they come together without a lot of mess, and you can skip the oil entirely. Whether you’re baking for a crowd or just want a sweet treat with your morning coffee, this recipe is one to save.

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Ingredients for Baked Blueberry Cake Donuts

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup granulated sugar
• 1/4 cup buttermilk (or milk with 1 tsp lemon juice)
• 1/4 cup sour cream
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries (if using frozen, don’t thaw)

For the Blueberry Glaze:

• 1/2 cup powdered sugar
• 2–3 tsp blueberry puree or juice (from mashed and strained berries)
• 1 tsp lemon juice (optional, for brightness)

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Step 1: Preheat and Prepare the Donut Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter to prevent sticking. If you don’t have a donut pan, you can use a mini muffin tin as a backup option.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and prevents any clumps in your batter.

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Step 3: Combine the Wet Ingredients

In another large mixing bowl, whisk together the sugar, buttermilk, sour cream, egg, melted butter, and vanilla extract. Stir until smooth and fully combined. The mixture should be creamy and slightly thick.

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Step 4: Add the Dry to the Wet

Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—this is key to soft, tender donuts.

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Step 5: Fold in the Blueberries

Carefully fold the blueberries into the batter, trying not to crush them. If using frozen berries, toss them in a tablespoon of flour first to prevent bleeding into the batter.

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Step 6: Fill the Donut Pan

Spoon the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter evenly into the donut cavities, filling each about 3/4 full.

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Step 7: Bake to Perfection

Bake in the preheated oven for 10–12 minutes, or until the tops spring back when touched and a toothpick inserted into the donut comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Step 8: Make and Dip in Glaze

For the glaze, mash a handful of blueberries and strain the juice. Whisk the juice with powdered sugar and a little lemon juice until smooth and pourable. Dip the tops of each cooled donut into the glaze, let the excess drip off, and allow to set for a few minutes before serving.

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Estimated Nutrition (Per Donut)

• Calories: ~210 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 5g
• Fiber: 1g
• Sugar: 15g
• Cholesterol: 35mg
• Sodium: 150mg

Note: Nutrition values may vary depending on exact ingredients used.

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Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh?

Yes! Just toss frozen blueberries with a bit of flour before folding them into the batter to reduce bleeding.

2. What can I use instead of buttermilk?

You can substitute with milk and 1 tsp of lemon juice or vinegar. Let it sit for 5 minutes before using.

3. Can I make these donuts gluten-free?

Yes, use a 1:1 gluten-free flour blend. The texture might be slightly different, but still delicious.

4. Can I skip the glaze?

Absolutely. They’ll still be lightly sweet and tasty without it—perfect for a lighter treat.

5. How do I make these vegan?

Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), use a plant-based milk and yogurt alternative, and vegan butter.

6. Can I add lemon zest to the batter?

Definitely! A teaspoon of lemon zest adds a bright, fresh flavor that pairs beautifully with blueberries.

7. What if I don’t have a donut pan?

Try using a mini muffin tin or bake as standard muffins—just adjust the baking time slightly longer (around 15–18 minutes).

8. How do I reheat them?

Microwave for about 10 seconds if at room temperature. If frozen, thaw first and then warm gently to avoid drying them out.

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