Blueberry Cake Donuts
Classic blueberry cake donuts—soft, tender, and bursting with juicy berries in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 donuts
- Category: Breakfast, Dessert, Donuts
- Method: Baked or Fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Donuts:
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)
For the Glaze (optional):
1 cup powdered sugar
1–2 tbsp milk
¼ tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C) or heat oil to 350°F (175°C) if frying. Grease a donut pan or prep a baking sheet with parchment.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another large bowl, cream sugar and butter until light. Add egg, buttermilk, sour cream, and vanilla. Mix until smooth.
Gradually add dry ingredients to wet, mixing until just combined. Gently fold in blueberries.
Spoon or pipe batter into prepared donut pan or shape small rings for frying.
To bake: Bake for 14–16 minutes or until golden and a toothpick comes out clean.
To fry: Carefully drop donut shapes into hot oil and fry 1–2 minutes per side until golden. Drain on paper towels.
For glaze, whisk powdered sugar, milk, and vanilla. Dip donuts while warm or drizzle on top.
Let set for a few minutes before serving.
Notes
Don’t overmix batter to keep donuts soft and tender.
Use a piping bag to easily fill donut pan cavities.
Add a touch of lemon zest to the batter or glaze for a citrusy twist.
Store in an airtight container for up to 3 days or freeze unglazed for up to 2 months.
Find it online: https://allrecipesmade.com/blueberry-cake-donuts/
