The Best Baked Blueberry Cake Donuts Recipe

Looking for a sweet breakfast treat that’s packed with flavor? You’re going to love these Blueberry Cake Donuts! They’re made with a simple cake mix and fresh blueberries, so they’re quick and easy to whip up. The best part is these donuts are also baked, not fried, so they’re a bit lighter than the traditional donuts.

Table of Contents

• Why You’ll Love this Recipe
• What Goes Into This Recipe
• How to make Blueberry Cake Donuts
• Expert Tips
• Storage and Freezing
• Recipe FAQs
• Do you love blueberries? Try these recipes…
• The Best Baked Blueberry Cake Donuts Recipe

I made my first blueberry recipe when I was 9 years old. It was for a 4H cooking competition and I would have won but there was one problem. The judge bit into the muffin at the exact spot where there was a chunk of brown sugar.

From that day forward I have always remembered to break up brown sugar AND I found a love of baking with blueberries.

Since then I have made blueberry cakes, blueberry cookies and even fruit salads but this baked blueberry cake donut recipe with simple glaze is the best yet! Eat with your morning coffee and it is the perfect start to any day.

Why You’ll Love this Recipe

Starting with a cake mix means these easy homemade donuts take next to no time at all and no messing with yeast which can be temperamental. 

They are also baked which saves lots of time and doesn’t require frying with hot oil.  You also don’t have the mess of a floured surface to roll dough with a rolling pin or need for a donut cutter.

The simple glaze gives them a cake-like feel and texture. The blueberry flavor is also spot on!

What Goes Into This Recipe

• Cake Mix: This is the base of our donuts. Using a cake mix instead of making a flour mixture keeps the recipe quick and easy because you don’t need to measure out dry ingredients while still giving the homemade blueberry donuts a cakey interior.  This apple cider donuts recipe starts with a pancake mix which is also fabulous.
• Blueberries: These are the stars of this delicious blueberry donut recipe! You can use fresh or frozen blueberries. If using frozen, don’t thaw them first to prevent color bleeding. Wild blueberries would be amazing too.
• Buttermilk: Adds moisture and a slight tang that complements the sweetness of the cake mix. This is my secret to making the perfect donut!
• Powdered Sugar:  The perfect way to sweeten the sugary glaze.  This poppy seed lemon glaze would be a great substitution.

See recipe card for full information on ingredients and quantities.

How to make Blueberry Cake Donuts

1. Start by preheating your oven to 350°F. In a large bowl, mix the cake mix with the wet ingredients including egg, melted butter, and buttermilk. Stir with a spoon until the batter is smooth, scraping down the sides of the bowl with a rubber spatula. Gently fold in the blueberries. Be careful not to overmix – you want to keep the berries whole.
2. Transfer the batter to a large pastry bag or a zipper bag. If using a zipper bag, cut off one corner. Make sure the hole is big enough for the blueberries to pass through. Pipe the batter into the greased donut pan, filling each cavity about 2/3 full.

3. Bake for 12 to 14 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a moist crumb or two. They will also be a nice golden brown on top.
4. Let the donuts cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.

5. Once the donuts are cooled whisk together the glaze ingredients until smooth. The consistency should be pourable but not runny. Note: Adjust the glaze by adding a bit more powdered sugar to tighten it up and milk to thin it out.
6. Drizzle the glaze over the top of the donuts and serve.

Expert Tips

• Carefully stir the blueberries into the donut batter. If you stir too hard or fast the blueberries can break up and make the dough purple.
• Use a zipper bag to easily fill the donut cups. Just be sure to cut a large enough hole in the corner of the plastic bag so that the blueberries can pass through it.
• Don’t overfill the donut cavities. Fill them about 2/3 full to leave room for the blueberry cake doughnuts to rise while baking.
• Let the donuts cool completely before adding the topping. If you add the glaze when the donuts are warm it will melt.
• If using frozen blueberries, don’t thaw them before adding to the batter. This helps prevent color bleeding.
• To avoid soggy donuts, remove them to a cooling rack after 5 minutes of cooling. This prevents condensation from forming in the pan, ensuring you get the very best donuts.

Storage and Freezing

Store: Keep your blueberry cake donuts in an airtight container {or covered in plastic wrap} at room temperature. They’ll stay fresh for up to 4 days. If your kitchen is warm, you can store them in the fridge, but bring them to room temperature before eating for the best texture.

Freeze: These blueberry doughnuts freeze well too. Place them in a freezer-safe container or bag, separating layers with a piece of parchment paper. They’ll keep for up to 3 months. To enjoy, let them thaw at room temperature for about an hour.

For best results, freeze the donuts without the glaze and add before serving.

Recipe FAQs

Do you love blueberries? Try these recipes…

Did you try this recipe?

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