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Blueberry Cake Donuts

Blueberry cake donuts made with a tender batter and juicy fresh blueberries, baked until lightly golden. Finished with a vanilla glaze that sets for a sweet, soft-topped bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Donuts
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup melted butter
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Bake the donuts
  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a donut pan.
  3. In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and granulated sugar until evenly combined.
  4. In a separate bowl, whisk together eggs, sour cream, melted butter, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients and mix just until combined, with no dry streaks.
  6. Gently fold in fresh blueberries to keep them intact.
  7. Spoon batter into the donut pan, filling each cavity about three-quarters full.
  8. Bake for 12–15 minutes, until the tops look lightly golden.
  9. Cool the donuts completely before glazing.
Glaze and serve
  1. Whisk powdered sugar, milk, and vanilla extract together until smooth.
  2. Dip the tops of the donuts into the glaze so the tops are coated.
  3. Allow the glaze to set before serving, with a slightly firm surface.

Notes

For the cleanest bake and best blueberry distribution, fold blueberries in gently and avoid overmixing after combining wet and dry. Store donuts in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days; they freeze up to 2 months without the glaze, then thaw and glaze fresh. For a dairy-free swap, use a plant-based sour cream and dairy-free milk in the glaze.