Blueberry Cake Donuts- Easy Homemade Treat

ByQuinn

Blueberry cake donuts are a delightful treat that instantly brightens any morning. There’s something undeniably special about biting into a tender, cakey donut bursting with the sweet, slightly tart flavor of fresh blueberries. It’s a classic for a reason! We love these blueberry cake donuts because they offer the comforting familiarity of a homemade baked good with the irresistible charm of a donut. They’re not just a breakfast item; they’re a little slice of happiness, perfect for a weekend brunch, an afternoon pick-me-up, or even a sweet dessert. What truly sets these blueberry cake donuts apart is the incredible balance of textures and flavors – a moist, flavorful cake base complemented by a glaze that’s just the right amount of sweet. Get ready to fall in love with this recipe!

Blueberry Cake Donuts

Blueberry Cake Donuts

There’s something incredibly satisfying about a homemade donut. The aroma that fills the kitchen as they bake, the perfect texture – it’s pure joy. And when you add the burst of sweet, slightly tart blueberries, you get a donut that’s simply irresistible. Today, we’re diving into making these delightful Blueberry Cake Donuts. They’re baked, not fried, making them a slightly healthier treat that you can whip up with relative ease. The tender cake crum extractb, infused with juicy blueberries, is then showered with a sweet, simple glaze that perfectly complements their flavor. These donuts are ideal for a weekend brunch, a special breakfast, or an afternoon pick-me-up. Get ready to impress yourself and anyone lucky enough to share them with you!

Ingredients:

  • 3 Tablespoons (42 grams) butter, melted
  • 2/3 cup (132 grams) granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2/3 cup (160 grams) sour cream
  • 3 1/4 cups (370 grams) cake flour or 315 grams all-purpose flour+55 grams cornstarch
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (80 grams) dried blueberries
  • 1/2 cup milk
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste

    • Instructions:

  • Prepping the Dough and Dry Ingredients: Preheat your oven to 375°F (190°C). Generously grease and flour a donut pan. If you don’t have a donut pan, you can use muffin tins, though they won’t have the classic donut shape. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the egg yolks and the vanilla extract (or paste) and whisk again until the mixture is smooth and slightly lighter in color. Now, fold in the sour cream. This might look a little curdled at first, but don’t worry, it will come together in the next step. In a separate medium bowl, whisk together your flour (whether it’s cake flour or your all-purpose flour and cornstarch mixture), baking powder, and salt. Using cake flour will give you a more tender crum extractb, but the all-purpose flour with cornstarch is a great substitute. The cornstarch helps to mimic the texture of cake flour.
  • Combining Wet and Dry, and Adding the Blueberries: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start by adding about a third of the dry ingredients to the wet mixture and stir until just combined. Then, add half of the milk and stir. Continue this process, adding another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Be careful not to overmix. Overmixing can develop the gluten in the flour too much, resulting in tough donuts. Mix until there are just a few streaks of flour remaining. Gently fold in the dried blueberries. Dried blueberries are preferred here because they won’t bleed as much color into the batter and they hold their shape better during baking. If you only have fresh blueberries, you can use them, but consider tossing them in a little extra flour to help prevent them from sinking.
  • Filling the Donut Pan: Transfer the batter to a piping bag fitted with a large round tip, or a sturdy zip-top bag with a corner snipped off. This makes filling the donut pan much cleaner and more precise. Pipe the batter into each donut cavity, filling it about two-thirds of the way full. You don’t want to overfill them, as they will puff up as they bake. If you don’t have a piping bag, you can carefully spoon the batter into the donut molds, but be mindful of getting an even distribution. Once filled, gently tap the donut pan on the counter a couple of times to release any large air bubbles.
  • Baking the Donuts: Place the donut pan in the preheated oven and bake for 10-12 minutes, or until a wooden skewer or toothpick inserted into the center of a donut comes out clean. The tops of the donuts should be lightly golden brown. Keep an eye on them as ovens can vary in temperature. Once baked, remove the donut pan from the oven and let the donuts cool in the pan for about 5 minutes. This allows them to firm up slightly before you try to remove them. After 5 minutes, carefully invert the donut pan onto a wire rack to release the donuts. Let them cool completely on the wire rack before glazing. This is important; if you glaze warm donuts, the glaze will melt and slide right off.
  • Making and Applying the Glaze: While the donuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar and the remaining 1 teaspoon of vanilla extract (or paste). Gradually add milk, a tablespoon at a time, whisking continuously until you achieve a smooth, pourable consistency. You’re looking for a glaze that’s thick enough to coat the donuts but thin enough to drip slightly. If it’s too thick, add a tiny bit more milk; if it’s too thin, add more powdered sugar. Once the donuts are completely cool, dip the top of each donut into the glaze, letting any excess drip back into the bowl. Place the glazed donuts back on the wire rack, perhaps with parchment paper underneath to catch drips, and let the glaze set for at least 15-20 minutes. You can also sprinkle them with extra dried blueberries or even some colorful sprinkles before the glaze sets if you desire.

    • Blueberry Cake Donuts

    Conclusion:

    I hope you’ve enjoyed diving into the world of these delightful Blueberry Cake Donuts! This recipe is truly a winner because it delivers that perfect balance of tender cake and bursts of juicy blueberry goodness, all without the fuss of frying. The ease of baking makes these donuts accessible for bakers of all skill levels, and the satisfaction of creating these beautiful treats from scratch is immense. They are wonderful on their own, but I also love pairing them with a strong cup of coffee for a perfect breakfast or brunch treat. For a richer experience, try drizzling them with a simple vanilla glaze or a lemon-infused icing. Don’t be afraid to get creative with variations – add a pinch of cinnamon to the batter for warmth, or a sprinkle of chopped almonds on top before baking for added crunch. I truly encourage you to give this Blueberry Cake Donut recipe a try; you won’t regret the delicious results!

    Frequently Asked Questions:

    Can I make these donuts ahead of time?

    Absolutely! These Blueberry Cake Donuts are fantastic when made a day in advance. Store them in an airtight container at room temperature to maintain their freshness. For glazed donuts, it’s best to glaze them closer to serving time to prevent the glaze from becoming too sticky.

    What other fruits can I use in this donut recipe?

    While blueberries are fantastic, feel free to experiment with other berries like raspberries or chopped strawberries. Ensure you drain any excess moisture from softer berries to prevent the batter from becoming too wet. You could also try finely diced apples with a pinch of cinnamon for a fall-inspired twist!

    Blueberry Cake Donuts

    Blueberry Cake Donuts

    Delicious homemade cake donuts bursting with the flavor of dried blueberries, finished with a sweet vanilla glaze.

    Prep Time
    20 Minutes

    Cook Time
    15 Minutes

    Total Time
    35 Minutes

    Servings
    12-15 donuts

    Ingredients

    • 3 Tablespoons (42 grams) butter, melted
    • 2/3 cup (132 grams) granulated sugar
    • 2 large egg yolks
    • 1 teaspoon vanilla extract
    • 2/3 cup (160 grams) sour cream
    • 3 1/4 cups (370 grams) cake flour
    • 2 1/4 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup (80 grams) dried blueberries
    • 1/2 cup milk
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    1. Step 1
      In a large bowl, whisk together melted butter and granulated sugar until well combined.
    2. Step 2
      Beat in the egg yolks and 1 teaspoon of vanilla extract until the mixture is pale and fluffy.
    3. Step 3
      Stir in the sour cream until just combined. In a separate bowl, whisk together cake flour, baking powder, and salt.
    4. Step 4
      Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the dried blueberries.
    5. Step 5
      Heat oil in a deep pot to 350°F (175°C). Pipe or spoon donut batter into the hot oil, frying 2-3 at a time until golden brown on both sides. Drain on paper towels.
    6. Step 6
      While donuts are cooling, whisk together powdered sugar and remaining 1 teaspoon vanilla extract with a few tablespoons of milk until a smooth glaze forms. Add more milk if needed to reach desired consistency.
    7. Step 7
      Dip the cooled donuts into the glaze, letting excess drip off, and place on a wire rack to set.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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