Baked Blueberry Cake Donuts

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Golden, tender, and bursting with juicy blueberries—these Baked Blueberry Cake Donuts are the perfect sweet treat to brighten your morning. Baked instead of fried, these donuts have a soft cake-like texture with a rich vanilla-blueberry flavor in every bite. They’re dipped in a dreamy blueberry glaze that adds the perfect fruity finish without overwhelming the palate.

Whether you’re prepping a weekend brunch, looking for a quick breakfast idea, or simply craving something comforting with your coffee, these blueberry donuts hit the spot. With minimal mess and no deep-frying, they’re also incredibly easy to whip up—just mix, bake, glaze, and enjoy. Every bite is a celebration of blueberries and simplicity.

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Why You’ll Love This Baked Blueberry Cake Donuts Recipe

• Healthier indulgence: No frying involved—these are oven-baked for a lighter option.
• Packed with blueberries: Fresh or frozen berries bring bursts of fruity flavor.
• Beginner-friendly: Simple ingredients, no fancy techniques, and minimal clean-up.
• Moist and fluffy: Thanks to buttermilk and baking powder, they stay soft and airy.
• Gorgeous glaze: The natural blueberry glaze gives a pop of color and extra zing.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

To ensure your Baked Blueberry Cake Donuts turn out bakery-worthy, the right preparation tools can make all the difference:

• Donut Pan: This is non-negotiable for the classic round donut shape. A non-stick, 6 or 12-cavity donut pan ensures even baking and easy release.
• Mixing Bowls: You’ll need at least two—one for wet ingredients and one for dry. Having separate bowls helps avoid overmixing and ensures the batter remains fluffy.
• Whisk & Spatula: A whisk helps aerate the batter, while a silicone spatula is perfect for folding in blueberries gently without crushing them.
• Piping Bag or Zip-Top Bag: This is the trick to neatly fill the donut pan cavities without making a mess.
• Cooling Rack: Crucial for allowing donuts to cool properly before glazing, preventing sogginess.
• Blender or Food Processor (Optional): Useful for making a smooth blueberry glaze with a vibrant hue.

Having these tools prepped and ready streamlines the process and boosts your chances of a stress-free, successful bake.

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Preparation Tips

• Use Room Temperature Ingredients: This helps them blend more smoothly, resulting in a better batter texture.
• Coat Blueberries in Flour: This keeps them from sinking to the bottom of the donut cavities while baking.
• Don’t Overmix the Batter: Stir just until the ingredients are combined. Overmixing leads to tough, dense donuts.
• Grease Your Donut Pan: Even if it’s non-stick, a light spray of oil ensures perfect release.
• Don’t Overfill: Only fill the pan cavities about ¾ full. This keeps the donut shape neat and prevents overflow.
• Cool Before Glazing: If the donuts are warm, the glaze will slide right off. Let them cool completely for a pretty finish.

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Ingredients for This Baked Blueberry Cake Donuts Recipe

Here’s what you’ll need to make these soft, flavorful donuts and their luscious glaze:

For the Donuts:

• 1 cup all-purpose flour – The foundation for structure and softness.
• 1 tsp baking powder – Lifts the batter and gives that airy cake-donut texture.
• ¼ tsp baking soda – Works with buttermilk to help the donuts rise beautifully.
• ¼ tsp salt – Balances sweetness and enhances flavor.
• ⅓ cup granulated sugar – Just enough to sweeten without overpowering.
• ½ cup buttermilk – Adds tang and keeps the crumb extra tender.
• 1 large egg – Binds the batter while contributing to its moistness.
• 2 tbsp unsalted butter, melted – Adds richness and flavor.
• 1 tsp vanilla extract – Complements the blueberry flavor with a warm aroma.
• ½ cup fresh or frozen blueberries – The star ingredient, bursting with fruity goodness.
• 1 tsp flour (for coating berries) – Helps keep the blueberries evenly distributed.

For the Blueberry Glaze:

• ½ cup fresh blueberries – Blended or mashed for natural color and flavor.
• 1 cup powdered sugar – Makes the glaze silky-smooth and sweet.
• 1–2 tsp lemon juice or milk – Adjusts consistency and adds brightness.

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Step 1: Prepare Your Equipment

Preheat your oven to 350°F (175°C). Lightly grease your donut pan with cooking spray or butter to prevent sticking. Set aside.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
  Set this dry mix aside.

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Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk together:

• ⅓ cup granulated sugar
• ½ cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
  Mix until smooth and well blended.

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Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixture until just combined. Avoid overmixing to maintain a light texture.

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Step 5: Add the Blueberries

Toss ½ cup blueberries in 1 tsp of flour (to keep them from sinking), then fold them gently into the batter. Stir just enough to distribute evenly.

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Step 6: Fill the Donut Pan

Spoon the batter into a piping bag or zip-top bag, snip off the tip, and pipe the batter into the donut pan cavities—fill each one about ¾ full.

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Step 7: Bake

Bake for 10–12 minutes, or until the tops spring back when touched and a toothpick inserted comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Step 8: Make the Glaze

In a blender or food processor, purée ½ cup blueberries. Strain to remove skins if desired. In a bowl, whisk the purée with 1 cup powdered sugar and 1–2 tsp lemon juice or milk until smooth and pourable.

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Step 9: Glaze the Donuts

Once the donuts are cool, dip the tops into the glaze and let the excess drip off. Place on a rack to set for 10–15 minutes before serving.

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Notes

• Frozen Blueberries Work Too: If you don’t have fresh blueberries, frozen ones can be used directly from the freezer—no need to thaw. Just toss them in flour first to prevent excess bleeding.
• Make Them Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend if you need a gluten-free option.
• Add a Citrus Twist: Stir a bit of lemon or orange zest into the batter for a fresh citrus undertone.
• Double the Glaze: If you like your donuts extra coated or want to drizzle more on top, consider making a double batch of glaze.
• Make Mini Donuts: Use a mini donut pan and adjust the baking time to about 7–8 minutes for a bite-sized version.
• Spice It Up: A pinch of cinnamon or nutmeg can give these donuts a cozy, spiced flavor if you’re baking them in the cooler months.

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Watch Out for These Mistakes While Cooking

• Overmixing the Batter: This will make your donuts dense and chewy instead of soft and fluffy. Mix only until the dry and wet ingredients are combined.
• Filling the Pan Too Much: Going beyond ¾ full can cause overflow, resulting in uneven or flat donuts.
• Skipping the Flour on Berries: Uncoated blueberries tend to sink to the bottom—dusting them with flour keeps them suspended evenly throughout the batter.
• Not Letting Donuts Cool Before Glazing: If the donuts are still warm, the glaze will melt off instead of setting nicely on top.
• Using Too Much Glaze Liquid: Whether it’s lemon juice or milk, add it gradually to avoid a runny glaze. It should be thick but pourable.
• Neglecting Pan Grease: Even with a non-stick pan, always lightly grease it to prevent breakage or sticking when removing the donuts.

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What to Serve With Baked Blueberry Cake Donuts?

These donuts are delightful on their own, but pairing them with complementary drinks and sides can elevate the experience—perfect for brunch spreads, afternoon tea, or breakfast parties.

8 Recommendations

1. Freshly Brewed Coffee: A medium or light roast balances the sweet blueberry glaze beautifully.
2. Iced Vanilla Latte: The cold, creamy flavor pairs especially well with the tender crumb of these donuts.
3. Greek Yogurt with Honey and Berries: Add a protein-packed side that mirrors the fruity flavor of the donuts.
4. Scrambled Eggs with Herbs: A savory contrast to cut the sweetness, rounding out a full breakfast plate.
5. Chilled Lemonade or Citrus-Infused Water: The tart citrus refreshes your palate between bites.
6. Berry Parfait: Layers of granola, yogurt, and mixed berries echo the theme and add texture.
7. Maple-Glazed Bacon: For a sweet-salty combo that turns this into a brunch worthy of a crowd.
8. Hot Herbal Tea: Chamomile or mint tea offers a calming balance that lets the donuts shine.

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Storage Instructions

To keep your Baked Blueberry Cake Donuts fresh and flavorful:

• Room Temperature: Store in an airtight container at room temp for up to 2 days. Place parchment between layers if stacking to avoid sticking.
• Refrigerator: Extend freshness to 5 days by refrigerating in a sealed container. Let them sit at room temp for 10 minutes before serving, or give them a quick 10-second zap in the microwave to soften.
• Freezer: These donuts freeze beautifully. Freeze (unglazed is best) in a single layer on a tray, then transfer to a zip-top bag or airtight container for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen at 300°F (150°C) for 8–10 minutes.

Pro Tip: If freezing glazed donuts, flash freeze them on a tray first so the glaze doesn’t smudge, then store.

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Estimated Nutrition (per donut, approximate)

• Calories: 190
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Sugar: 17g
• Protein: 3g
• Fiber: 1g
• Cholesterol: 35mg
• Sodium: 160mg

These estimates will vary depending on your ingredients, especially the size of your donuts and the glaze amount used.

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Frequently Asked Questions

1. Can I make these donuts without a donut pan?

Yes! Use a muffin tin and roll up some foil to create a makeshift donut hole in the center. The shape won’t be perfect, but the flavor will be just as delicious.

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2. Can I use frozen blueberries?

Absolutely. No need to thaw—just toss them in flour before mixing into the batter to prevent color bleeding and sinking.

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3. Can I substitute the buttermilk?

Yes. Mix ½ cup milk with 1½ tsp lemon juice or vinegar, let it sit for 5 minutes, and you have a homemade buttermilk substitute.

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4. How do I make the glaze thicker or thinner?

Add more powdered sugar to thicken, or a tiny bit more liquid (milk or lemon juice) to thin. Go slowly with the liquid—just a few drops at a time.

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5. Can I make the batter ahead of time?

It’s best to bake it fresh, but you can mix the dry and wet ingredients separately and combine right before baking to save time.

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6. What if I don’t have vanilla extract?

You can use almond extract for a unique twist, or simply omit it—the blueberries still shine on their own.

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7. How do I avoid overbaking them?

Check them at the 10-minute mark. If a toothpick comes out clean or with a few moist crumbs, they’re ready. Don’t wait for browning—it can make them dry.

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8. Can I make these vegan?

Yes. Use a plant-based milk with vinegar for buttermilk, substitute the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water), and use dairy-free butter.

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Conclusion

These Baked Blueberry Cake Donuts strike the perfect balance between indulgence and simplicity. They’re tender, bursting with blueberries, and topped with a naturally vibrant glaze—without the guilt of frying. Whether you’re looking for an easy breakfast idea, a sweet addition to brunch, or a healthier baked treat, these donuts are bound to impress.

With their ease of preparation and delightful taste, this recipe is one you’ll turn to again and again. Plus, the minimal mess and beautiful finish make them perfect for both casual mornings and special occasions.

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