BLUEBERRY CAKE DONUTS
Blueberry cake donuts are soft, moist, and filled with juicy blueberries. Baked instead of fried, they’re an easy and delicious breakfast treat. Enjoy them plain, dusted with powdered sugar, or topped with a sweet glaze for extra flavor!
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup buttermilk
- 2 eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step No.1: Preheat and Prepare the Donut Pan
- Preheat oven to 375°F (190°C). Grease a donut pan with nonstick spray.
Step No.2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Step No.3: Combine Wet Ingredients
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
Step No.4: Make the Batter
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
Step No.5: Fill and Bake
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full. Bake for 12-15 minutes or until the donuts spring back when touched. Let cool for 5 minutes before removing from the pan.
Step No.6: Make the Glaze
- Whisk together powdered sugar, milk, and vanilla until smooth.
Step No.7: Dip and Serve
- Dip each donut into the glaze and let set for a few minutes before serving.
Notes
- Fresh or Frozen Blueberries: If using frozen, do not thaw before adding to the batter.
- No Donut Pan? Use a muffin tin and bake for 15-18 minutes.
- Thicker Glaze: Add more powdered sugar if a thicker glaze is desired.
- Lemon Blueberry Donuts: Add 1 teaspoon lemon zest to the batter.
- Chocolate Chip Blueberry Donuts: Stir in ¼ cup mini chocolate chips.
- Cinnamon Sugar Topping: Instead of glaze, brush with melted butter and dip in cinnamon sugar.