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Tender baked blueberry cake donuts with a quick glaze—perfect for weekend brunch Pinterest recipe pin

Blueberry Cake Donuts

Tender, lightly cakey baked donuts dotted with blueberries and finished with a glossy blueberry glaze—perfect for weekend brunch or a sweet snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 donuts
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus 1 tablespoon reserved
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon optional
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/4 cup vegetable oil
  • 1 cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup fresh or thawed and drained blueberries
Blueberry glaze
  • 1/2 cup fresh blueberries
  • 1 cup powdered sugar sifted
  • 1 –2 teaspoons milk as needed

Equipment

  • 1 12-donut nonstick donut pan
  • 1 Mixing bowl
  • 1 Piping bag or zip-top bag with corner snipped
  • 1 Fine-mesh strainer
  • 1 Wire cooling rack

Method
 

Prepare dry and wet mixes
  1. Preheat oven to 350°F and lightly spray a 12-donut pan with nonstick spray; in a medium bowl whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
  2. In a large bowl whisk 1 cup sugar and 2 eggs until smooth, then whisk in 1/4 cup vegetable oil, 1 cup sour cream, 1 teaspoon vanilla, and lemon zest.
Combine and rest
  1. Add the dry ingredients to the wet and fold gently with a spatula until just combined with a few streaks of flour remaining; toss 1 cup blueberries with 1 tablespoon reserved flour and fold into batter in three gentle turns; let batter rest 10 minutes.
Fill and bake
  1. Transfer batter to a piping bag and pipe into the donut wells about three-quarters full; bake at 350°F for 10–12 minutes until tops spring back and a toothpick has a few moist crumbs; cool in pan 2 minutes then transfer to a rack.
Make glaze and finish
  1. Simmer 1/2 cup blueberries with 2 tablespoons water until they pop, press through a fine-mesh strainer to yield about 2 tablespoons juice; whisk juice with 1 cup powdered sugar and 1–2 teaspoons milk to a pourable glaze; dip donut tops and let set 10–15 minutes.

Notes

Do not overmix the batter—fold until just combined for a tender crumb. If using frozen blueberries, thaw and pat dry before tossing with flour. Unfrosted donuts freeze best; freeze cooled unglazed donuts on a sheet then transfer to a bag for up to 2 months and refresh in a 325°F oven for a few minutes before glazing.