Name: Blueberry Cake Donuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ tsp cinnamon (optional); ⅔ cup granulated sugar; 2 tbsp butter, softened; 1 large egg; ½ cup buttermilk; ½ cup sour cream; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries (if using frozen, do not thaw); 1 cup powdered sugar; 1–2 tbsp milk; ¼ tsp vanilla extract

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Why You’ll Love This Recipe

I love this recipe because it brings together the best of a blueberry muffin and a cake donut in one bite. They’re easy to make at home with no yeast or rising time needed. Whether I make them for brunch, a special breakfast, or a weekend treat, these donuts are always a hit—especially when served warm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Sour cream or Greek yogurt
Vanilla extract
Unsalted butter (melted)
Fresh or frozen blueberries
Optional glaze: powdered sugar, milk, and vanilla extract

Directions

I preheat the oven to 375°F (190°C) if I’m baking, and grease a donut pan well. If frying, I prepare a deep pot with oil heated to 350°F (175°C).
In a bowl, I whisk together flour, baking powder, salt, and sugar.
In another bowl, I beat the eggs with sour cream, melted butter, and vanilla until smooth.
I stir the wet ingredients into the dry until just combined.
I gently fold in the blueberries, being careful not to overmix.
If baking, I spoon or pipe the batter into the donut pan and bake for 12–15 minutes until golden and springy.
If frying, I chill the dough briefly, then roll and cut into rings before frying in batches until golden, about 1–2 minutes per side.
I drain the donuts on paper towels, then dip in glaze or dust with powdered sugar once slightly cooled.

Servings and timing

This recipe makes about 10–12 donuts.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I add lemon zest to the batter for a citrusy boost or a handful of white chocolate chips for extra sweetness. I’ve also used a cinnamon-sugar coating for a classic donut shop flavor. When I want a bakery-style finish, I drizzle with a thick vanilla or lemon glaze.

Storage/reheating

I store the donuts in an airtight container at room temperature for up to 2 days. They’re best fresh but still tasty the next day. To reheat, I pop one in the microwave for about 10 seconds or warm in the oven for a few minutes. Glazed donuts should be stored in a single layer to avoid sticking.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer. I toss them in a little flour to prevent sinking.

Can I bake instead of fry?

Absolutely. I usually bake them in a donut pan for a lighter version, and they still turn out soft and flavorful.

What if I don’t have a donut pan?

I use a muffin tin and bake them as “donut muffins”—same great flavor and easy to make.

How do I keep the blueberries from bursting?

I fold them in gently and avoid overmixing. If using frozen berries, I don’t thaw them before adding to the batter.

Can I glaze or sugar coat the donuts?

Yes, I either dip them in a simple vanilla glaze or roll them in cinnamon sugar while warm for extra flavor.

Conclusion

Blueberry Cake Donuts are a sweet, satisfying way to enjoy the flavor of fresh berries in every bite. They’re easy to make, full of cozy, bakery-style charm, and perfect for breakfast or a treat anytime. Whether baked or fried, glazed or sugared, these donuts never disappoint.