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5.0 from 15 votes

Blueberry Cake Donuts

Bursting with a tangy lemon flavour and filled with fresh blueberries - these blueberry cake donuts are the ultimate breakfast treat. Perfect for the donut lover! Whip them up and watch them disappear!

Prep Time
30 mins
Cook Time
30 mins
Total Time
48 mins
Servings: 12 donuts
Calories: 209 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

  • 230 grams cake flour sifted, can use all-purpose flour
  • 150 grams sugar caster or superfine sugar
  • 2 teaspoon baking powder
  • 150 grams blueberries
  • 1 lemon zest only
Wet Ingredients:
  • 170 ml buttermilk
  • 2 eggs
  • 30 grams butter melted
For the Vanilla Glaze:
  • 130 grams powdered sugar
  • ½ tsp vanilla extract
  • 2 tablespoon milk

Instructions

    Cup of Yum
  1. Preheat your oven to 220°C / 425°F. Spray or grease the donut pan. In a medium bowl, combine the sifted cake flour, sugar, baking powder and lemon zest and stir to combine.
  2. In a separate bowl or jug, whisk the melted butter, eggs and buttermilk.
  3. Combine the flour mixture with the wet ingredients and the blueberries and stir until just combined. And make sure there are no visible lumps of flour.
  4. Place a piping bag over a tall glass and spoon the donut batter into the bag.
  5. Carefully pipe the batter into the pre-oiled pan. Fill the moulds until just under full. Do not fill to the top as they will rise quite a lot. Bake for 5-7 minutes until golden brown, and then let them cool on a wire rack.
  6. Combine the powdered sugar, milk and vanilla and mix until you form a glaze.
  7. To ice, the donuts, dip into the glaze and allow the glaze to set before serving.

Notes

  • Invest in good quality non-stick donut pans for easy release and perfect shapes.
  • Use frozen blueberries straight from the freezer to prevent colour bleeding into the batter.
  • Use a piping or zip-top bag with the corner snipped off for neat, even filling of the donut cavities.
  • Fill cavities only ⅔ full to allow room for rising. If you accidentally overfill, use a small spoon to remove excess batter before baking.
  • Mix the batter just until combined. Over-mixing can lead to tough, dense donuts.
  • Allow donuts to cool completely before glazing to prevent the glaze from melting off.
  • Storage
  • Room Temperature:
  • Store in an airtight container for up to 2 days.
  • Refrigerator:
  • Keep fresh for up to 5 days in an airtight container.
  • Freezer:
  • Freeze unglazed donuts for up to 3 months. Thaw at room temperature and glaze before serving.
  • Invest in good quality non-stick donut pans for easy release and perfect shapes.
  • Use frozen blueberries straight from the freezer to prevent colour bleeding into the batter.
  • Use a piping or zip-top bag with the corner snipped off for neat, even filling of the donut cavities.
  • Fill cavities only ⅔ full to allow room for rising. If you accidentally overfill, use a small spoon to remove excess batter before baking.
  • Mix the batter just until combined. Over-mixing can lead to tough, dense donuts.
  • Allow donuts to cool completely before glazing to prevent the glaze from melting off.
  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep fresh for up to 5 days in an airtight container.
  • Freezer: Freeze unglazed donuts for up to 3 months. Thaw at room temperature and glaze before serving.

Nutrition Information

Serving 1donut Calories 209kcal (10%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%)

Nutrition Facts

Serving: 12donuts

Amount Per Serving

Calories 209

% Daily Value*

Serving 1donut
Calories 209kcal 10%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%

* Percent Daily Values are based on a 2,000 calorie diet.