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Blueberry Cake Donuts
5 from 10 votes

Blueberry Cake Donuts

Blueberry Cake Donuts are baked, tender treats made from a cake flour-based batter with bursts of blueberries and lemon zest. They have a moist crumb and delicate rise, finished with a simple vanilla glaze that adds sweetness and a smooth finish. Using frozen blueberries prevents color bleeding and keeps the donuts visually appealing, while careful mixing preserves a soft texture.

Prep Time
30 mins
Cook Time
18 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 egg
  • 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

  • Use quality non-stick donut pans to ensure easy removal and well-formed donuts.
  • Frozen blueberries can be added directly to prevent the batter from turning purple.
  • Fill donut cavities about two-thirds full to allow for rise without overflow.
  • Mix batter gently until just combined to keep donuts tender and cakey.
  • Let donuts cool completely before glazing to prevent the glaze from melting off.
  • Store donuts in an airtight container: up to 2 days at room temperature, 5 days refrigerated, or freeze unglazed for up to 3 months.

Nutrition Information

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

Nutrition Facts

Serving: 12 donuts

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.