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Blueberry Cake Donuts

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Tender baked cake donuts studded with juicy blueberries and finished with a glossy lemon-vanilla glaze for a bright bakery-style treat at home.

Ingredients

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  • 2 cups all-purpose flour (240 g)
  • 3/4 cup granulated sugar (150 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 3/4 cup buttermilk (180 ml)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled (56 g)
  • 1/4 cup neutral oil (60 ml)
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries, patted dry (150 g)
  • 1 to 1 1/2 cups confectioners’ sugar (120–180 g), for glaze
  • 2 to 3 tablespoons fresh lemon juice, for glaze
  • 1 to 2 tablespoons milk or cream, as needed for glaze
  • 1 teaspoon finely grated lemon zest (optional), for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or spray with baking spray and set on a sheet pan.
  2. In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, and nutmeg.
  3. In another bowl, whisk buttermilk, eggs, melted butter, oil, and vanilla until smooth.
  4. Pour wet ingredients into dry and whisk just until no dry pockets remain. Gently fold in blueberries; the batter should be thick and scoopable.
  5. Transfer batter to a piping bag or zip-top bag and pipe into pans, filling each well about two-thirds full.
  6. Bake 10–12 minutes, rotating pans once, until donuts spring back lightly and a tester comes out with a few moist crumbs. Cool 5 minutes in pans, then turn onto a rack.
  7. For the glaze, whisk confectioners’ sugar with lemon juice, adding milk as needed for a thin dipping consistency; stir in lemon zest if using. Dip warm donuts, let excess drip, and set on the rack until the glaze sets. Serve slightly warm.

Notes

  • Use frozen blueberries straight from the freezer and fold in quickly to minimize streaking.
  • Blot fresh berries dry so they do not weigh down the batter.
  • Do not overmix; gentle stirring keeps the crumb tender.
  • For a thicker glaze, dip twice, letting the first coat set before the second.
  • Refresh leftover donuts for 3–4 minutes in a 300°F (150°C) oven before glazing or serving.

Find it online: https://tastyze.com/blueberry-cake-donuts/