Baked Blueberry Cake Donuts – Soft, Sweet, and Easy

There’s something special about a warm, blueberry-studded donut with a tender crumb and a hint of vanilla. These baked cake donuts bring that cozy bakery vibe to your kitchen without the fuss of frying. The batter comes together quickly, and the oven does the rest.

You’ll get a bright pop of blueberry in every bite, plus a simple vanilla glaze if you want a little shine. They’re perfect for weekend mornings, brunch with friends, or a make-ahead treat for the week.

What Makes This Recipe So Good

• Baked, not fried: You get that cake-donut texture without oil splatter or deep-frying.
• Moist and tender: A mix of buttermilk and melted butter keeps the crumb soft.
• Packed with berries: Blueberries add juicy bursts of flavor and color.
• Fast and simple: One bowl for the wet ingredients, one for the dry, and you’re set.
• Customizable: Add lemon zest, swap the glaze, or fold in spices to make it your own.

Shopping List

• All-purpose flour (2 cups)
• Granulated sugar (3/4 cup)
• Baking powder (2 teaspoons)
• Baking soda (1/4 teaspoon)
• Kosher salt (1/2 teaspoon)
• Ground cinnamon (1/2 teaspoon, optional)
• Buttermilk (3/4 cup; or milk + lemon juice, see below)
• Unsalted butter, melted and cooled (6 tablespoons)
• Large eggs (2)
• Vanilla extract (2 teaspoons)
• Lemon zest (1 teaspoon, optional but great with blueberries)
• Fresh or frozen blueberries (1 cup)
• Nonstick baking spray or butter + flour for the pan

Optional Vanilla Glaze:

• Powdered sugar (1 cup)
• Milk or cream (2–3 tablespoons)
• Vanilla extract (1/2 teaspoon)
• Pinch of salt

Instructions

1. Prep the pan: Heat the oven to 350°F (175°C). Lightly coat a 12-cavity donut pan with nonstick spray.

   If you have only one 6-cavity pan, bake in two batches.

2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. Break up any lumps so the batter stays smooth.
3. Mix wet ingredients: In a separate bowl, whisk buttermilk, melted butter, eggs, vanilla, and lemon zest until blended. Make sure the butter has cooled to avoid scrambling the eggs.
4. Combine: Pour the wet ingredients into the dry.

   Stir gently with a spatula just until you no longer see streaks of flour. The batter should be thick but scoopable. Do not overmix.

5. Fold in blueberries: Toss blueberries in a teaspoon of flour if you want to help prevent sinking, then fold them into the batter gently. If using frozen berries, add straight from the freezer to minimize bleeding.
6. Fill the pan: Spoon or pipe the batter into the donut cavities, filling each about 3/4 full.

   A zip-top bag with the corner snipped makes this clean and fast.

7. Bake: Bake for 10–12 minutes, until the donuts spring back when lightly pressed and a toothpick comes out with just a few crumbs. Edges should look set but not dark.
8. Cool: Let donuts rest in the pan for 5 minutes, then turn out onto a wire rack. Cool completely if glazing; if you’re skipping the glaze, they’re delicious slightly warm.
9. Make the glaze (optional): Whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth.

   Add more milk by the teaspoon to reach a thick, pourable consistency.

10. Glaze and set: Dip the tops of cooled donuts into the glaze, let excess drip off, then set back on the rack. For extra flair, add lemon zest or a few sugar crystals on top. Let the glaze set for 10–15 minutes.

Keeping It Fresh

Store the donuts in an airtight container at room temperature for up to 2 days.

If your kitchen runs warm or humid, refrigerate them for up to 5 days. The glaze may soften in the fridge, but the donuts will still taste great.

For longer storage, freeze unglazed donuts in a single layer until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze just before serving.

A quick 10-second microwave zap brings back that fresh-baked softness.

Health Benefits

• Baked instead of fried: Skipping deep-frying cuts down on added fat and calories.
• Blueberry boost: Blueberries offer antioxidants and fiber, which support overall health.
• Portion-friendly: Individual donuts make it easier to enjoy a treat without overdoing it.
• Adjustable sweetness: You control the glaze and sugar level. You can reduce the sugar in the batter by 2–3 tablespoons if you prefer a less sweet donut.

What Not to Do

• Don’t overmix the batter. Overmixing develops gluten and leads to tough, rubbery donuts.
• Don’t overfill the pan. Filling more than 3/4 full can cause uneven baking and closed “holes.”
• Don’t skip cooling before glazing. Warm donuts will melt the glaze and turn it runny.
• Don’t thaw frozen blueberries first. Thawing encourages bleeding and streaky batter.
• Don’t bake too long. Even a couple extra minutes can dry them out. Check early.

Variations You Can Try

• Lemon Blueberry Donuts: Add 1–2 teaspoons of lemon zest to the batter and swap the milk in the glaze for fresh lemon juice.
• Brown Butter Glaze: Brown 2 tablespoons butter until nutty, cool slightly, and whisk into the glaze for deeper flavor.
• Cinnamon Sugar Finish: Skip the glaze.

  Brush warm donuts with melted butter and toss in cinnamon sugar.

• Whole Wheat Twist: Replace up to half the all-purpose flour with white whole wheat flour for a heartier bite.
• Maple Vanilla: Add 1 tablespoon pure maple syrup to the glaze and a pinch of nutmeg in the batter.
• Gluten-Free Option: Use a quality 1:1 gluten-free baking flour with xanthan gum. Watch the bake time closely.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer and fold them in gently.

Don’t thaw first, or the juices may streak the batter.

What if I don’t have buttermilk?

Make a quick substitute: add 2 teaspoons lemon juice or white vinegar to a measuring cup, then fill to 3/4 cup with milk. Let it sit for 5 minutes before using. Yogurt thinned with a little milk also works.

How do I get a smooth, bakery-style shape?

Pipe the batter using a piping bag or a zip-top bag with the corner snipped.

Fill the wells evenly and tap the pan on the counter to settle the batter.

Why did my blueberries sink?

Overly thin batter or very large berries can sink. Toss berries with a teaspoon of flour before folding in, and don’t overmix. The batter should be thick enough to hold them in place.

Can I bake these as muffins?

Yes.

Divide the batter into a greased 12-cup muffin pan and bake at the same temperature for about 15–18 minutes. Check for doneness with a toothpick.

How do I make the glaze set shiny and firm?

Use a slightly thicker glaze and let the donuts cool completely before dipping. Allow 10–15 minutes for the glaze to set, or pop them in the fridge for a few minutes.

Can I make them dairy-free?

Use a non-dairy milk with 2 teaspoons lemon juice to mimic buttermilk, and swap in a neutral dairy-free butter or oil.

The texture will still be soft and moist.

What’s the best way to reheat?

Microwave unglazed donuts for 8–10 seconds to refresh. If glazed, heat for only 5–6 seconds to avoid melting. An air fryer at low heat (300°F) for 2–3 minutes also works.

In Conclusion

These baked blueberry cake donuts are simple, bright, and satisfying.

They bring together a tender crumb, bursts of fruit, and just enough sweetness to feel special. With easy ingredients and a quick bake, they’re a go-to treat for any morning. Keep a batch on hand, try a variation or two, and enjoy that fresh-from-the-oven comfort whenever you want.