Easy Blueberry Cake Donuts from Scratch
Easy Blueberry Cake Donuts from scratch are golden, fluffy, and bursting with fresh blueberry flavor. They’re better than store-bought and perfect for a cozy weekend breakfast. After making these many times, I’ve discovered the trick to the perfect blueberry donut is to toss the berries in flour before folding them in. This prevents them from sinking to the bottom. Try them with a warm cup of coffee or a glass of milk. If you love recipes like this, you’ll also enjoy Lion Pancakes and Sausage Pancake Bites.
Why This Easy Blueberry Cake Donuts from Scratch Is Pure Comfort
- Golden and crispy on the outside
- Soft and fluffy on the inside
- Bursting with fresh blueberry flavor
- Easy to make from scratch
What You'll Need for Easy Blueberry Cake Donuts from Scratch
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Eggs
- Buttermilk
- Melted butter
- Vanilla extract
- Fresh blueberries
- Ground cinnamon
- Ground nutmeg
- Salt
- Vanilla extract
- Optional: Powdered sugar glaze
- Optional: Chopped fresh blueberries
📝 Ingredient Notes
- Buttermilk: You can substitute with 1/2 cup milk + 1/2 tbsp lemon juice or vinegar, left to sit for 5 minutes.
🛒 Tools & Equipment I Recommend
- Donut Pan — Ensures perfectly shaped donuts every time. → See on Amazon
- Food Processor — Makes quick work of chopping and mixing ingredients. → See on Amazon
How to Make Easy Blueberry Cake Donuts from Scratch
- Preheat oven: Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, mix eggs, buttermilk, melted butter, and vanilla extract.
- Combine: Add the wet ingredients to the dry ingredients and mix until just combined.
- Toss blueberries: Toss blueberries in 1 tbsp flour, then fold them into the batter.
- Bake: Spoon batter into the donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes, until golden brown.
- Glaze: Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Mix powdered sugar with enough milk to make a glaze, then dip the donuts in the glaze and top with chopped blueberries.
Cook's Tips for Perfect Easy Blueberry Cake Donuts from Scratch
- Common mistake and fix: Avoid overmixing the batter to prevent tough donuts. Mix until just combined.
- Pro tip: For an extra crispy exterior, brush the donuts with melted butter before glazing.
- Pro tip: For a shortcut, use a plastic bag with the corner cut off to pipe the batter into the donut pan.
Storing & Reheating Easy Blueberry Cake Donuts from Scratch
Short-Term Storage
Store in an airtight container in the fridge. Store leftover donuts in an airtight container at room temperature for up to 3 days. Make-ahead tip: The batter can be made ahead and refrigerated overnight. Bring to room temperature before baking.
Freezing Easy Blueberry Cake Donuts from Scratch
Freeze unglazed donuts for up to 2 months. Thaw at room temperature before glazing and serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat and make them tough.
Recipe Notes
- Chef tip: For a tangy twist, add the zest of one lemon to the batter.
- Best substitution: You can substitute the fresh blueberries with frozen ones, but do not thaw them first.
- Make-ahead: The batter can be made ahead and refrigerated overnight. Bring to room temperature before baking.
- Scaling: This recipe can be doubled to make more donuts.
- Troubleshooting: If your donuts are sticking to the pan, try greasing the pan with melted butter instead of cooking spray.
Want to level up this recipe?
Stand Mixer — Makes mixing the batter a breeze and ensures a smooth, lump-free mixture. → Check price on Amazon
Easy Blueberry Cake Donuts from Scratch
Ingredients
Main Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Eggs
- Buttermilk
- Melted butter
- Vanilla extract
- Fresh blueberries
Seasonings
- Ground cinnamon
- Ground nutmeg
- Salt
- Vanilla extract
Optional Toppings
- Powdered sugar glaze
- Chopped fresh blueberries
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, mix eggs, buttermilk, melted butter, and vanilla extract.
- Combine: Add the wet ingredients to the dry ingredients and mix until just combined.
- Toss blueberries: Toss blueberries in 1 tbsp flour, then fold them into the batter.
- Bake: Spoon batter into the donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes, until golden brown.
- Glaze: Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Mix powdered sugar with enough milk to make a glaze, then dip the donuts in the glaze and top with chopped blueberries.
Notes
- Chef tip: For a tangy twist, add the zest of one lemon to the batter.
- Best substitution: You can substitute the fresh blueberries with frozen ones, but do not thaw them first.
- Make-ahead: The batter can be made ahead and refrigerated overnight. Bring to room temperature before baking.
- Scaling: This recipe can be doubled to make more donuts.
- Troubleshooting: If your donuts are sticking to the pan, try greasing the pan with melted butter instead of cooking spray.
Storage
- Fridge: Store leftover donuts in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze unglazed donuts for up to 2 months. Thaw at room temperature before glazing and serving.
- Oven reheat: Reheat in a 350°F (175°C) oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat and make them tough.
- Make ahead: The batter can be made ahead and refrigerated overnight. Bring to room temperature before baking.
Nutrition Per Serving
- Calories: 180
- Protein: 3g
- Fat: 6g
- Carbs: 28g
- Fiber: 1g
- Sugar: 12g
- Sodium: 150mg
- Cholesterol: 45mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Blueberry Cake Donuts from Scratch FAQs
Overmixing the batter can lead to dense donuts. Mix until just combined.
Yes, the batter can be made ahead and refrigerated overnight. Bring to room temperature before baking.
This can happen if the oven temperature is too high or if the donuts are overbaked. Try reducing the oven temperature and checking the donuts a minute or two earlier.
Yes, you can substitute the all-purpose flour with whole wheat flour or gluten-free flour, but the texture may vary.
Yes, preheat the air fryer to 350°F (175°C), lightly grease the air fryer basket, and cook the donuts for 5-7 minutes, flipping halfway through.
A Warm Final Note
I can’t wait for you to try Easy Blueberry Cake Donuts from Scratch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
