Baked Blueberry Cake Donuts

This hearty blueberry cake donut recipe delivers a delicious burst of blueberry flavor in every bite. The baked version offers all the satisfaction of a traditional donut without the hassle of frying, making these treats perfect for weekend mornings or special breakfasts.

I first created these donuts when my local farmers market had an abundance of plump blueberries. My family devoured the entire batch before they had fully cooled, and now they're our traditional Sunday morning treat during blueberry season.

Ingredients

• All purpose flour: creates the perfect tender texture and provides structure for these cake donuts
• Baking powder: gives these donuts their signature rise and fluffy interior
• Fresh blueberries: provide bursts of juicy flavor throughout the donuts
• Unsalted butter: adds richness and moisture that vegetable oil simply cannot match
• Sour cream: is the secret ingredient that ensures an incredibly moist crumb
• Ground cardamom: adds a subtle aromatic quality that elevates the blueberry flavor
• Blueberry jam: intensifies the fruit flavor in the glaze for a double dose of berry goodness

Step-by-Step Instructions

Prepare the Dry Ingredients:

Whisk together flour, baking powder, salt and cardamom in a small bowl. This uniform mixture ensures even leavening and flavor distribution throughout your donuts. Make sure to measure your flour correctly by spooning and leveling for the perfect texture.

Prepare the Blueberries:

Toss fresh blueberries with a tablespoon of flour in a separate bowl. This trick prevents your berries from sinking to the bottom during baking, ensuring even distribution throughout each donut. Select plump, firm berries for the best flavor explosion.

Mix the Wet Ingredients:

Combine melted butter, sugar, eggs, vanilla, sour cream and milk in a large bowl. Whisking these ingredients until smooth creates the rich base that makes these donuts so irresistible. Make sure all refrigerated ingredients are at room temperature for the best incorporation.

Combine Wet and Dry Mixtures:

Add dry ingredients to wet ingredients and whisk just until combined. Overmixing develops gluten which creates tough donuts, so stop mixing as soon as no dry flour remains visible. A few small lumps are perfectly fine.

Fold in Blueberries:

Gently incorporate the flour coated blueberries using a rubber spatula with a light folding motion. This preserves the integrity of the berries while distributing them evenly throughout the batter. Handle with care to prevent breaking the berries and staining the batter.

Fill the Donut Pan:

Transfer batter to a piping bag and fill each cavity three quarters full. Using a piping bag gives you precise control and creates neatly filled donut wells without messy spillover. The donuts will rise while baking so be careful not to overfill.

Bake to Perfection:

Bake donuts for exactly 11 to 12 minutes until golden and springy to the touch. Watch carefully as overbaking can quickly dry out these tender treats. The donuts should bounce back when lightly pressed with a fingertip.

Create the Blueberry Glaze:

Whisk together powdered sugar, blueberry jam, vanilla and milk until smooth. This vibrant purple glaze adds both beauty and an intense berry flavor that complements the donuts perfectly. Adjust consistency with additional milk if needed.

Glaze and Set:

Dip each cooled donut into the glaze and allow excess to drip off before returning to the cooling rack. Placing parchment paper beneath the rack catches drips for easy cleanup. Allow glaze to set for maximum visual appeal and less messy eating.

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Blueberries have always been my favorite berry to bake with since childhood. My grandmother had wild blueberry bushes behind her house, and I remember spending summer mornings collecting tiny berries in my shirt, eating more than made it into my container. These donuts remind me of those simple pleasures, especially when made with fresh, seasonal berries.

Storage Tips

These blueberry donuts maintain their best quality when stored at room temperature in an airtight container for 2 to 3 days. While refrigeration extends their life to about 5 days, the texture suffers slightly. For longer storage, these donuts freeze beautifully for up to 3 months. Simply place in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. Thaw at room temperature for about an hour before enjoying.

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Substitution Ideas

If fresh blueberries are unavailable, frozen berries work wonderfully in this recipe. Just use them directly from the freezer without thawing to prevent bleeding into the batter. For dietary restrictions, this recipe adapts well with substitutions. Greek yogurt can replace sour cream for a tangier flavor profile. Gluten free flour blends work well with the addition of 1/2 teaspoon xanthan gum. For a different flavor experience, try swapping in raspberries or blackberries and adjusting the glaze to match.

Serving Suggestions

These blueberry donuts shine as the centerpiece of a weekend brunch spread alongside fresh fruit and hot coffee. For an elevated experience, warm them briefly in the microwave for 10 seconds before serving to reactivate the tender texture. These donuts also pair beautifully with vanilla ice cream for an unexpected dessert. Consider setting up a donut bar for special occasions with various toppings like sprinkles, crushed freeze dried berries, or chopped nuts for guests to customize their treats.

Frequently Asked Questions

→ How do I prevent blueberries from sinking in the batter?

Coat the fresh blueberries in a light dusting of flour before folding them into the batter. This helps evenly suspend them while baking.

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before mixing. Toss them in flour as you would with fresh berries to prevent color bleeding.

→ What’s a substitute for sour cream?

Plain Greek yogurt can be used as a substitute for sour cream. Ensure it's full-fat for the best texture and flavor.

→ How can I achieve the right glaze consistency?

Gradually add milk to the powdered sugar and blueberry jam mixture. Stir continuously until the glaze is smooth and flows off the spoon in a thick, steady stream.

→ What’s the best way to measure flour for this recipe?

Use the spoon-and-level method: spoon flour into the measuring cup, then level it with the back of a knife for an accurate measurement.

→ Can I make these donuts ahead of time?

Yes, you can bake the donuts a day ahead and glaze them before serving for optimal freshness.

→ Why are room temperature ingredients important?

Room temperature ingredients mix more evenly, resulting in a softer, fluffier texture for your donuts.