Crispy Blueberry Cake Donuts – Better Than Store-Bought

Crispy on the outside, soft and fluffy on the inside, these blueberry cake donuts are the perfect breakfast treat. After making these many times, I’ve discovered the trick to getting them just right every time. The warm, golden donuts are filled with juicy blueberries and are irresistible. Try them with my Easy Blackberry Shortbread Wedges for a perfect summer dessert spread. If you love recipes like this, you’ll also enjoy Easy Blackberry Shortbread Wedges and Honey BBQ Chicken and Rice.

What You'll Need for Crispy Blueberry Cake Donuts – Better Than Store-Bought

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
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon lemon zest
• Optional: Glaze (powdered sugar, milk, and vanilla extract)
• Optional: Fresh blueberries for garnish

How to Make Crispy Blueberry Cake Donuts – Better Than Store-Bought

1. Prepare the donut pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or melted butter.
2. Make the batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
3. Fill the 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 molds, filling them about 2/3 full.
4. Bake the donuts: Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly pressed. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
5. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts in the glaze and place them on a wire rack to allow the excess glaze to drip off. Garnish with fresh blueberries.

Storing & Reheating Crispy Blueberry Cake Donuts – Better Than Store-Bought

Short-Term Storage

Store in an airtight container in the fridge. Store leftover donuts in an airtight container at room temperature for up to 3 days. Make-ahead tip: The batter can be made up to 1 day ahead and stored in the refrigerator. Allow it to come to room temperature before piping into the donut pan.

Freezing Crispy Blueberry Cake Donuts – Better Than Store-Bought

Freeze baked and cooled donuts for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat leftover donuts in a 350°F (175°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat leftover donuts in the microwave for 10-15 seconds or until warmed through. This may make them slightly chewy.

Recipe Notes

• Chef tip: For a healthier option, substitute the all-purpose flour with a 1:1 gluten-free flour blend and reduce the sugar to 1/2 cup.
• Best substitution: If fresh blueberries are not available, frozen blueberries can be used. Do not thaw before adding to the batter.
• Make-ahead: The glaze can be made up to 1 day ahead and stored in an airtight container at room temperature. Stir well before using.
• Scaling: This recipe can be doubled to make 24 donuts.
• Troubleshooting: If the donuts are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Crispy Blueberry Cake Donuts – Better Than Store-Bought

⏱

Prep

15 mins

🍳

Cook

12 mins

⏳

Total

30 mins

🍽

Serves

12 donuts

🥗

Diet

Gluten-Free Option

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Seasonings

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon lemon zest

Optional Toppings

• Glaze (powdered sugar, milk, and vanilla extract)
• Fresh blueberries for garnish

Instructions

1. Prepare the donut pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or melted butter.
2. Make the batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
3. Fill the 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 molds, filling them about 2/3 full.
4. Bake the donuts: Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly pressed. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
5. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts in the glaze and place them on a wire rack to allow the excess glaze to drip off. Garnish with fresh blueberries.

Notes

• Chef tip: For a healthier option, substitute the all-purpose flour with a 1:1 gluten-free flour blend and reduce the sugar to 1/2 cup.
• Best substitution: If fresh blueberries are not available, frozen blueberries can be used. Do not thaw before adding to the batter.
• Make-ahead: The glaze can be made up to 1 day ahead and stored in an airtight container at room temperature. Stir well before using.
• Scaling: This recipe can be doubled to make 24 donuts.
• Troubleshooting: If the donuts are browning too quickly, tent the pan with aluminum foil for the remaining baking time.

Storage

• Fridge: Store leftover donuts in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze baked and cooled donuts for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat leftover donuts in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat leftover donuts in the microwave for 10-15 seconds or until warmed through. This may make them slightly chewy.
• Make ahead: The batter can be made up to 1 day ahead and stored in the refrigerator. Allow it to come to room temperature before piping into the donut pan.

Nutrition Per Serving

• Calories: 150
• Protein: 3g
• Fat: 3g
• Carbs: 26g
• Fiber: 1g
• Sugar: 12g
• Sodium: 120mg
• Cholesterol: 25mg
• Sat. Fat: 1.5g

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

Crispy Blueberry Cake Donuts – Better Than Store-Bought FAQs

A Warm Final Note

I can’t wait for you to try Crispy Blueberry Cake Donuts – Better Than Store-Bought 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!