Best Homemade Blueberry Cake Donuts

Crispy on the outside, soft and moist on the inside, these homemade blueberry cake donuts are better than store-bought and perfect for a cozy weekend breakfast. After making these many times, I’ve discovered the trick to getting the perfect texture every time. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Tortellini Carbonara and Pineapple Upside Down Sugar Cookies.

What You'll Need for Best Homemade Blueberry Cake Donuts

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Optional: Glaze: 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla extract
• Optional: Sprinkles or chopped nuts for garnish

How to Make Best Homemade Blueberry Cake Donuts

1. Preheat oven: Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray.
2. Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix wet ingredients: In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
5. Fill donut pan: Transfer the batter to a piping bag or a large zip-top bag with one corner cut off. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
6. Bake: Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts into the glaze, allowing any excess to drip off. Place the donuts back on the wire rack and let the glaze set. Garnish with sprinkles or chopped nuts if desired.

Storing & Reheating Best Homemade Blueberry Cake Donuts

Short-Term Storage

Store in an airtight container in the fridge. Store glazed donuts in an airtight container at room temperature for up to 3 days. Make-ahead tip: You can make the batter up to 1 day ahead. Store it in the refrigerator and let it come to room temperature before piping into the donut pan.

Freezing Best Homemade Blueberry Cake Donuts

Freeze unglazed donuts for up to 2 months. Thaw at room temperature before glazing and serving.

How to Reheat Without Drying It Out

Oven: There's no need to reheat donuts. Microwave: Do not reheat donuts in the microwave as it will make them soggy.

Recipe Notes

• Chef tip: For a fun twist, try adding a teaspoon of lemon zest to the batter for a hint of citrus flavor.
• Best substitution: If you don't have buttermilk, you can make a substitute by adding 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
• Make-ahead: You can make the batter up to 1 day ahead. Store it in the refrigerator and let it come to room temperature before piping into the donut pan.
• Scaling: This recipe can be easily doubled or halved depending on how many donuts you need.
• Troubleshooting: If your donuts are sticking to the pan, make sure to grease it well and let them cool in the pan for only 5 minutes before transferring to a wire rack.

Best Homemade Blueberry Cake Donuts

⏱

Prep

15 mins

🍳

Cook

10-12 mins

⏳

Total

25-30 mins

🍽

Serves

12 donuts

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Seasonings

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Optional Toppings

• Glaze: 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla extract
• Sprinkles or chopped nuts for garnish

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray.
2. Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix wet ingredients: In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
5. Fill donut pan: Transfer the batter to a piping bag or a large zip-top bag with one corner cut off. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
6. Bake: Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts into the glaze, allowing any excess to drip off. Place the donuts back on the wire rack and let the glaze set. Garnish with sprinkles or chopped nuts if desired.

Notes

• Chef tip: For a fun twist, try adding a teaspoon of lemon zest to the batter for a hint of citrus flavor.
• Best substitution: If you don't have buttermilk, you can make a substitute by adding 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
• Make-ahead: You can make the batter up to 1 day ahead. Store it in the refrigerator and let it come to room temperature before piping into the donut pan.
• Scaling: This recipe can be easily doubled or halved depending on how many donuts you need.
• Troubleshooting: If your donuts are sticking to the pan, make sure to grease it well and let them cool in the pan for only 5 minutes before transferring to a wire rack.

Storage

• Fridge: Store glazed 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: There's no need to reheat donuts.
• Microwave reheat: Do not reheat donuts in the microwave as it will make them soggy.
• Make ahead: You can make the batter up to 1 day ahead. Store it in the refrigerator and let it come to room temperature before piping into the donut pan.

Nutrition Per Serving

• Calories: 220
• Protein: 4g
• Fat: 5g
• Carbs: 38g
• Fiber: 1g
• Sugar: 15g
• Sodium: 150mg
• Cholesterol: 45mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Homemade Blueberry Cake Donuts FAQs

A Warm Final Note

I can’t wait for you to try Best Homemade Blueberry Cake Donuts 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!