Blueberry Cake Donuts: A Baked Breakfast Treat with Wild Blueberry Glaze

When mornings call for something sweet, tender, and a little bit special, these Blueberry Cake Donuts answer beautifully. Baked, not fried, and topped with a stunning blueberry glaze, they’re everything you want in a homemade breakfast treat—moist, flavorful, and delightfully simple to whip up.

Each bite is bursting with juicy wild blueberries, nestled in a fluffy cake base and dressed with a naturally vibrant glaze. Whether you’re planning a weekend brunch or treating yourself on a weekday morning, these baked donuts bring joy straight from the oven.

Why You’ll Love These Blueberry Cake Donuts

• No frying—easy cleanup and less mess
• Naturally tinted glaze made with real wild blueberries
• Perfectly sweet, soft, and satisfying
• Ready in under 30 minutes!

Ingredients

For the donuts:

• 2 tbsp (28 g) butter, plus extra for greasing
• 1/3 cup (67 g) granulated sugar
• 1/3 cup (80 ml) whole milk
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (100 g) wild blueberries

For the glaze:

• 2 tbsp wild blueberries
• 1/8 tsp vanilla extract
• 1 cup (130 g) powdered sugar

How to Make Blueberry Cake Donuts

1. Preheat oven: Set to 350°F (180°C). Grease a 6-hole donut tin with butter.
2. Make the batter: In a microwave-safe bowl, melt butter (about 20–30 seconds). Add sugar, milk, egg, and vanilla. Whisk until smooth.
3. Add dry ingredients: Sift in flour, add baking powder and salt. Fold gently with a spatula until halfway mixed.
4. Add berries: Gently fold in the wild blueberries until evenly distributed and no dry flour remains.
5. Pipe and bake: Transfer batter to a piping bag fitted with a large round tip. Pipe into donut molds. Smooth tops with a damp finger if needed.
6. Bake: Bake for 13–15 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack.
7. Make the glaze: Microwave 2 tbsp blueberries for 15–20 seconds. Mash and strain the juice. Discard solids. Sift powdered sugar into a bowl, add vanilla and juice 1/2 tsp at a time until glaze is thick but pourable.
8. Glaze the donuts: Spoon glaze over cooled donuts and let set for at least 20 minutes.

Tips for the Best Blueberry Cake Donuts

• Use wild blueberries for maximum flavor and less moisture than regular ones.
• Don’t overmix the batter—just fold until combined.
• Glaze only when the donuts are fully cooled to avoid melting.
• Try lemon zest in the batter for a citrus twist.

A Little Donut Story

These donuts came to life on a rainy Saturday when my kids wanted a treat and I wanted to avoid frying anything before my second coffee. The batter came together fast, the aroma filled the kitchen, and those shiny purple-glazed tops felt like magic. Now, they’re a breakfast favorite—and a regular on our weekend menu.

What to Serve with Blueberry Cake Donuts

Pair them with coffee, a vanilla latte, or herbal tea for a peaceful breakfast. For brunch, serve alongside fruit salad, yogurt parfaits, or a few savory bites like egg muffins or bacon strips. They also make great gifts—wrap them in parchment and share the joy.

How to Store and Enjoy Later

Store cooled donuts in an airtight container at room temperature for up to 2 days or in the fridge for up to 4. The glaze may soften over time, but the flavor stays perfect. To freeze, skip the glaze, thaw, and glaze before serving.

FAQs

Can I use fresh blueberries?

Yes, but they release more juice. Stick with small ones or toss in flour to prevent sinking.

Don’t have a donut pan?

Use a muffin tin and reduce baking time slightly. The shape changes, but the flavor stays dreamy.

Can I make them gluten-free?

Yes! Use a 1:1 gluten-free flour blend.

Why Blueberry Cake Doughnuts Are a Must-Try

These Blueberry Cake Doughnuts are a beautiful blend of classic comfort and fresh, fruity charm. With real wild blueberries and a simple homemade glaze, they’re a baked doughnut recipe that’s easy, impressive, and deliciously unforgettable.

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Blueberry Cake Donuts

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• Author: Amanda Hartwellen
• Total Time: 25 minutes (plus 20 minutes for glaze to set)
• Yield: 6 donuts 1x
• Diet: Vegetarian

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Description

Blueberry Cake Doughnuts are a baked breakfast delight made with wild blueberries and topped with a naturally tinted blueberry glaze. Moist, tender, and bursting with fruity flavour, these easy doughnuts skip the frying mess and come together in under 30 minutes—perfect for a cosy brunch or sweet morning treat.

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Ingredients

Scale 1x2x3x

For the donuts:

• 2 tbsp (28 g) butter, plus more for greasing

• 1/3 cup (67 g) granulated sugar

• 1/3 cup (80 ml) whole milk

• 1 large egg

• 1 1/2 tsp vanilla extract

• 1 cup (125 g) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 3/4 cup (100 g) wild blueberries

For the glaze:

• 2 tbsp wild blueberries

• 1/8 tsp vanilla extract

• 1 cup (130 g) powdered sugar

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Instructions

• Preheat oven:
  Set oven to 350°F (180°C) and grease a 6-cavity donut pan with butter.

• Mix wet ingredients:
  Melt butter in a microwave-safe bowl. Whisk in sugar, milk, egg, and vanilla.

• Add dry ingredients:
  Sift in flour, then add baking powder and salt. Stir gently until partially combined.

• Fold in blueberries:
  Carefully fold in wild blueberries until evenly distributed and no dry spots remain.

• Pipe batter:
  Transfer batter to a piping bag with a large round tip. Pipe into prepared donut pan and smooth the tops with a damp finger.

• Bake:
  Bake for 13–15 minutes until golden and set. Cool in the pan for 10 minutes, then transfer to a wire rack.

• Make glaze:
  Microwave blueberries for 15–20 seconds, mash, and strain the juice. Whisk juice with vanilla and powdered sugar until thick and pourable.

• Glaze doughnuts:
  Spoon glaze over cooled doughnuts. Let it set for 20 minutes before serving.

Notes

Wild blueberries are best for flavor and texture—less watery than standard berries.

Glaze after donuts cool completely.

Add lemon zest to the batter for a fresh citrus note.

Can be made gluten-free with a 1:1 flour blend.

Donut pan not required—muffin tins work in a pinch.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American