Why You’ll Love This Recipe

Fresh and fruity: These donuts are packed with wild blueberries, offering a burst of flavor in every bite.
Light and tender: The cake-like texture is soft, airy, and melt-in-your-mouth delicious.
Quick and easy: Ready in just 25 minutes, these donuts are a fast and fun dessert or breakfast option.
Pretty and delicious glaze: The blueberry glaze not only adds a pop of color but a tangy sweetness that perfectly complements the donuts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donuts:

2 tbsp butter, plus extra for greasing the donut tin
⅓ cup sugar
⅓ cup whole milk
1 large egg
1 ½ tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup wild blueberries, plus 2 tbsp for glazing
⅛ tsp vanilla extract

For the Glaze:

1 cup powdered sugar (also called icing sugar or confectioners sugar)
1 tsp vanilla extract
Blueberry juice from the 2 tbsp wild blueberries

Directions

Preheat the oven:
Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter and fit a medium-large piping bag with a large round tip. Set aside.
Prepare the donut batter:
In a large, microwave-safe mixing bowl, melt the butter in the microwave for 20-30 seconds.
Add the sugar, milk, egg, and vanilla to the melted butter. Whisk until smooth.
Sift the flour into the bowl using a fine mesh sieve, then add the baking powder and salt. Gently fold together using a rubber spatula until the flour is about halfway mixed in.
Add the blueberries, and gently fold until they are evenly distributed, ensuring no dry bits of flour remain. (If using frozen blueberries, the batter will likely turn purple.)
Pipe the batter into the donut tin:
Spoon the donut batter into the prepared piping bag. Pipe one full circle of batter neatly into each of the 6 donut holes. Pipe any remaining batter evenly into the 6 donuts, then smooth the tops with a wet fingertip.
Bake the donuts:
Place the donut pan in the preheated oven and bake for 13 to 15 minutes, or until golden and a toothpick inserted comes out clean.
Remove the pan from the oven and cool the donuts on a wire rack for 10 minutes. Gently turn the donuts out onto the rack and allow them to cool completely before glazing.
Make the blueberry glaze:
Heat the remaining 2 tbsp of blueberries in a small microwave-safe bowl for 15-20 seconds. Mash the warmed berries with a fork, then press them through a fine mesh strainer. Reserve the juice and discard the solids.
Sift the powdered sugar into a separate bowl and add the vanilla extract. Gradually add the blueberry juice, ½ teaspoon at a time, stirring well after each addition. Keep adding juice until the glaze reaches the consistency of honey – runny but thick.
Glaze the donuts:
Spoon the glaze evenly over each cooled donut. There should be enough glaze for all 6 donuts. Let the glaze set for at least 20 minutes before serving.

Servings and Timing

Servings: 6 donuts
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Berries: You can swap out the wild blueberries for regular blueberries or a mix of berries such as raspberries or blackberries.
Spiced glaze: Add a pinch of cinnamon or nutmeg to the glaze for an extra warm spice flavor.
Doughnut hole: You can also make donut holes by adjusting the batter portion to fit mini donut tins.

Storage/Reheating

Storage: These donuts are best the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 1 day.
Reheating: To enjoy the donuts fresh again, warm them in the microwave for about 10 seconds or lightly toast them.

FAQs

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries, but they may turn the batter purple. They will work just as well in terms of flavor.

2. Can I make this recipe ahead of time?

These donuts are best made fresh the day they’re baked, but you can make the batter ahead of time and store it in the fridge for up to 1 day. Bake just before serving.

3. Can I use almond milk instead of whole milk?

Yes, almond milk or any non-dairy milk will work well in this recipe as a substitute for whole milk.

4. How can I make the glaze thicker?

If you want a thicker glaze, add a little more powdered sugar. If it’s too thick, add more blueberry juice until you reach the desired consistency.

5. Can I make these donuts in a mini donut pan?

Yes, you can! Adjust the cooking time as mini donuts will cook faster, around 7-9 minutes.

6. How can I prevent the glaze from melting?

Let the donuts cool completely before glazing, and ensure the glaze is thick enough so it stays in place. Store the donuts in a way that they don’t touch each other to keep the glaze intact.

7. Can I use a different type of sugar for the glaze?

You can try powdered coconut sugar or another alternative sweetener for the glaze, but the consistency may vary slightly.

8. What can I substitute for vanilla extract?

You can substitute with almond extract or maple syrup for a unique twist in flavor.

9. Can I add a streusel topping?

Yes, you can add a streusel topping before baking. Just sprinkle it on top of the batter before placing the tin in the oven.

10. How do I store leftover glaze?

You can store leftover glaze in an airtight container in the fridge for up to 1 week. Reheat gently before using.

Conclusion

These Blueberry Cake Donuts are an easy, delicious treat perfect for breakfast or dessert. Bursting with wild blueberries and topped with a sweet blueberry glaze, they’re a fun and beautiful alternative to your usual muffin or donut. Enjoy the perfect balance of sweetness, fruitiness, and a soft, tender texture!

Blueberry Cake Donuts

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Delicious blueberry cake donuts made with wild blueberries, topped with a sweet blueberry glaze for a fruity, light, and tender treat perfect for breakfast or dessert.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 donuts
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350ºF (180ºC). Grease a 6-hole donut tin with melted butter and set a piping bag aside.
Melt butter in a microwave-safe bowl, add sugar, milk, egg, and vanilla, and whisk until smooth.
Sift flour into the bowl with baking powder and salt. Fold the flour mixture until halfway mixed, then add blueberries and fold until evenly distributed.
Spoon batter into the piping bag and pipe into each donut hole. Smooth the tops with a wet fingertip.
Bake for 13-15 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
To make the glaze, microwave the remaining blueberries, mash, strain, and reserve the juice. Mix the juice with powdered sugar, vanilla extract, and adjust with more juice if necessary until the glaze reaches a honey-like consistency.
Glaze the donuts, let sit for 20 minutes before serving.