Blueberry Cake Donuts
These blueberry cake donuts are soft, fluffy, and packed with fresh blueberries. Perfect for breakfast, brunch, or a sweet treat!
Equipment
- Donut Pan
- Mixing Bowls
- Whisk
- Piping Bag or Spoon
- Cooling Rack
Ingredients
Blueberry Cake Donuts
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
Vanilla Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a donut pan with non-stick spray or butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Toss the blueberries in a little flour to prevent sinking, then gently fold them into the batter.
- Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean.
- Let donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Dip cooled donuts in the glaze, allowing excess to drip off. Let set before serving.
Notes
Store donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in the microwave for a freshly baked taste.