Introduction

These Wild Blueberry Cake Donuts are a delightful treat that combines tender cake texture with bursts of juicy berries. Baked instead of fried, they’re a lighter, easy-to-make option perfect for breakfast or an afternoon snack.

Wild Blueberry Cake Donuts Recipe - Recipe Image

Ingredients

2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
1/3 cup granulated sugar
1/3 cup whole milk
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup wild blueberries (fresh or frozen)
2 tablespoons wild blueberries (fresh or frozen)
1/8 teaspoon vanilla extract
1 cup powdered sugar (also called icing sugar or confectioner’s sugar)

Instructions

Step 1: Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter and prepare a piping bag fitted with a large round tip.
Step 2: In a mixing bowl, whisk together the melted butter, sugar, milk, egg, and vanilla extract until smooth.
Step 3: Sift the flour into the bowl through a fine mesh sieve. Add the baking powder and salt, then gently fold with a rubber spatula until the flour is halfway mixed in.
Step 4: Gently fold in the 3/4 cup of blueberries until evenly distributed and no dry flour remains. Note that the batter may turn purple if using frozen berries.
Step 5: Spoon the batter into the piping bag. Pipe a full circle of batter into each donut hole, dividing any remaining batter evenly. Smooth the tops lightly with a wet fingertip.
Step 6: Bake the donuts for 13 to 15 minutes. Cool the pan on a wire rack for 10 minutes, then carefully turn the donuts out to cool completely before glazing.
Step 7: Prepare the glaze by heating 2 tablespoons of blueberries in a microwave-safe bowl for 15 to 20 seconds until warm. Mash with a fork and press through a fine mesh sieve to extract the juice, discarding solids.
Step 8: Sift the powdered sugar into a bowl. Add the vanilla and 1/2 teaspoon of blueberry juice, stirring until combined. Continue adding blueberry juice 1/2 teaspoon at a time until the glaze is thick and ribbony.
Step 9: Spoon the glaze over the cooled donuts and let them set for 20 minutes before serving.

Tips & Variations

For a stronger blueberry flavor, use fresh blueberries and avoid thawing if frozen before folding into the batter.
Try adding a pinch of cinnamon or lemon zest to the batter for extra aroma and flavor.
If you don’t have a piping bag, carefully spoon the batter into the donut molds and spread evenly.
The glaze can be adjusted by adding more powdered sugar for thickness or more juice for a thinner consistency.

Storage

Store the glazed donuts in an airtight container at room temperature for up to 2 days. To keep donuts fresh longer, refrigerate for up to 4 days but bring to room temperature or warm briefly before serving. The glaze may soften slightly when refrigerated. These donuts are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well in this recipe. Just fold them into the batter while still frozen to avoid turning the batter too purple and prevent over-bleeding.

Can I make these donuts without a piping bag?

Absolutely. You can spoon the batter directly into the greased donut tin and spread gently to fill each mold evenly.

Wild Blueberry Cake Donuts Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

These Wild Blueberry Cake Donuts are soft, moist, and bursting with fresh blueberry flavor. Baked to perfection and topped with a tangy blueberry glaze, they make an easy and delightful treat perfect for breakfast or dessert. Using fresh or frozen wild blueberries, this recipe combines simple ingredients and a quick baking method to deliver delicious homemade donuts without the hassle of frying.

Author: Lila
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings (6 donuts) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Donut Batter

2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
1/3 cup granulated sugar
1/3 cup whole milk
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup wild blueberries (fresh or frozen)

Blueberry Glaze

2 tablespoons wild blueberries (fresh or frozen)
1/8 teaspoon vanilla extract
1 cup powdered sugar (icing sugar or confectioner’s sugar)

Instructions

Preheat the oven: Set your oven to 350ºF (180ºC) and lightly grease a 6-hole donut tin with butter. Prepare a piping bag fitted with a large round tip for easy batter distribution.
Mix wet ingredients: In a mixing bowl, whisk together the melted butter, granulated sugar, whole milk, egg, and vanilla extract until the mixture is smooth and well combined.
Add dry ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve. Add baking powder and salt, then fold gently using a rubber spatula until the flour is about halfway incorporated, being careful not to overmix.
Incorporate blueberries: Fold in 3/4 cup of wild blueberries evenly into the batter. If using frozen blueberries, expect the batter to turn a light purple color. Continue folding until no dry flour spots remain.
Fill donut tin: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut cavity, then evenly distribute any leftover batter among the holes. Smooth the tops gently with a wet fingertip for an even surface.
Bake the donuts: Place the tin in the preheated oven and bake for 13 to 15 minutes until the donuts are lightly golden and a toothpick inserted comes out clean. Let the pan cool on a wire rack for 10 minutes.
Cool donuts completely: Carefully remove the donuts from the pan and allow them to fully cool on a wire rack before applying the glaze.
Prepare blueberry glaze: Warm 2 tablespoons of wild blueberries in a microwave-safe bowl for 15 to 20 seconds until just warm. Mash the berries with a fork, then press through a fine mesh sieve to extract the juice, discarding the solids.
Mix glaze ingredients: Sift powdered sugar into a mixing bowl. Add vanilla extract and 1/2 teaspoon of blueberry juice, stirring well. Gradually add more blueberry juice 1/2 teaspoon at a time, mixing until the glaze reaches a thick, ribbony consistency suitable for drizzling.
Glaze the donuts: Spoon the blueberry glaze over the cooled donuts, ensuring an even coating. Allow the glaze to set for 20 minutes before serving to achieve a perfect finish.

Notes

Using fresh or frozen wild blueberries works well; if using frozen, the batter may turn purple but that does not affect the flavor.
Ensure the donuts are completely cooled before glazing to prevent the glaze from melting.
For a more intense blueberry flavor, you can add a teaspoon of blueberry extract to the glaze.
Donuts are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Use full-fat whole milk for the best texture and richness.

Keywords: Wild Blueberry Donuts, Blueberry Cake Donuts, Baked Donuts, Blueberry Glaze, Easy Donut Recipe