Description
Delight in these homemade Blueberry Cake Donuts, perfectly soft and moist with bursts of fresh blueberries in every bite. Lightly sweetened and topped with a simple powdered sugar glaze, these baked donuts are an easy and delicious treat for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter
Add-ins
- 1 cup fresh blueberries
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a donut pan to ensure the donuts don’t stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In another bowl, mix the whole milk, eggs, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing and keep the donuts tender.
- Add Blueberries: Carefully fold in the fresh blueberries, being gentle so they remain intact and create juicy bursts in the donuts.
- Fill Donut Pan and Bake: Spoon the batter into the prepared donut pan, filling each cavity about halfway. Bake for 12-15 minutes or until the donuts are golden brown and a toothpick inserted comes out clean.
- Cool Donuts: Allow the donuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely for best texture.
- Prepare and Add Glaze: Whisk together the powdered sugar and milk until smooth to create a simple glaze. Drizzle the glaze over the warm donuts and let it set before serving.
Notes
- Be gentle when folding in blueberries to prevent them from bursting and coloring the batter too much.
- If you don’t have a donut pan, you can use a muffin pan but the shape will be different.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
- Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Feel free to add a pinch of cinnamon or lemon zest to the batter for extra flavor.
