Blueberry Cake Donuts are the fastest way to get pillowy, bakery-style breakfast treats without yeast or hot oil. One bowl, one muffin pan, 15 minutes of prep, and your kitchen smells like summer. I fold in frozen wild blueberries so every bite pops with jammy purple pockets. If you love my Cozy Cinnamon Sugar Donut Bread, these donuts are its handheld cousin.
Why You'll Love Blueberry Cake Donuts – Easy One-Bowl, Oven-Baked Breakfast
Blueberry Cake Donuts baked in one bowl—no yeast, no fryer. Soft, jammy berries in tender vanilla cake ready in 40 minutes.
- No yeast, no rise time—just stir and bake
- Uses pantry staples you already own
- One-bowl cleanup for lazy weekend mornings
- Baby-shower, brunch, or lunchbox friendly
Ingredients for Blueberry Cake Donuts – Easy One-Bowl, Oven-Baked Breakfast
Blueberries: Frozen wild berries bleed less; toss in 1 tsp flour to stop streakingMilk: Whole milk keeps them plush; 2% or oat milk works in a pinch
- Blueberries: Frozen wild berries bleed less; toss in 1 tsp flour to stop streaking
- Milk: Whole milk keeps them plush; 2% or oat milk works in a pinch
Ingredient Note: Full measurements for Blueberry Cake Donuts – Easy One-Bowl, Oven-Baked Breakfast are listed in the printable recipe card below.
How to Make Blueberry Cake Donuts – Easy One-Bowl, Oven-Baked Breakfast
Step 1 — Prep & Preheat
Preheat & prep: Heat oven to 350°F. Grease a 6-cavity standard donut pan with butter or spray.
Step 2 — Cook and Build Flavor
Mix dry: In a medium bowl whisk flour, baking powder, baking soda, salt, sugar, and nutmeg.
Step 3 — Finish, Taste, and Adjust
Mix wet: In the same bowl add egg, milk, melted butter, and vanilla; whisk just until no dry streaks remain.
Expert Tips for Blueberry Cake Donuts – Easy One-Bowl, Oven-Baked Breakfast
- Don’t over-mix—lumps keep cake tender
- If you only have a 12-cavity mini pan, cut bake time to 10–12 min
- For bakery shine, glaze with ½ cup powdered sugar + 1 Tbsp milk after cooling
Blueberry Cake Donuts – Easy One-Bowl, Oven-Baked Breakfast
Blueberry Cake Donuts baked in one bowl—no yeast, no fryer. Soft, jammy berries in tender vanilla cake ready in 40 minutes.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup granulated sugar
- 1 large egg
- ½ cup milk
- 2 Tbsp melted butter
- 1 tsp vanilla extract
- ½ cup fresh or frozen blueberries
Seasonings & Flavor Boosters
- Pinch ground nutmeg for bakery vibe
- Zest of ½ lemon (optional)
Optional Toppings
- 2 Tbsp melted butter
- ¼ cup granulated sugar mixed with ½ tsp cinnamon
Instructions
How to Make Blueberry Cake Donuts
- Preheat & prep: Heat oven to 350°F. Grease a 6-cavity standard donut pan with butter or spray.
- Mix dry: In a medium bowl whisk flour, baking powder, baking soda, salt, sugar, and nutmeg.
- Mix wet: In the same bowl add egg, milk, melted butter, and vanilla; whisk just until no dry streaks remain.
- Add berries: Gently fold in blueberries with a spatula so they stay whole.
- Fill cavities: Spoon batter into a zip bag, snip corner, pipe ¾ full.
- Bake: Bake 18–20 min until edges turn golden and a toothpick comes out clean.
- Finish: While warm, brush tops with melted butter and dip in cinnamon sugar.
- Cool & serve: Let sit 5 min in pan, then transfer to rack. Best warm.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Blueberry Cake Donuts – Easy One-Bowl, Oven-Baked Breakfast FAQs
Yes—bake, cool, freeze up to 2 months. Reheat 10 sec in microwave.
Chopped strawberries or raspberries work; pat dry so batter stays thick.
Keep in fridge 3 days or room temp 1 day. Warm 5 sec for that fresh taste.
Over-baking is the top culprit; start checking at 17 min. Also measure flour by spoon-and-level.
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Before You Go
If you try this Blueberry Cake Donuts – Easy One-Bowl, Oven-Baked Breakfast, I'd love for you to leave a rating or share how you customized it.