Blueberry Cake Donuts That Melt in Your Mouth (No Fryer Needed)
Soft, bakery-style blueberry cake donuts baked to perfection and topped with a naturally purple blueberry glaze. No frying needed—just simple ingredients, a donut pan, and 30 minutes.
Ingredients
- 2 tablespoons butter melted
- 1/3 cup sugar
- 1/3 cup whole milk
- 1 large egg
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup wild blueberries fresh or frozen
- 1 cup powdered sugar
- 2 tablespoons blueberry juice
- ¼ teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350ºF (180ºC) and lightly grease a 6-cavity donut pan.
- 2. In a bowl, whisk together melted butter, sugar, milk, egg, and vanilla.
- 3. Sift in flour, baking powder, and salt. Gently fold to combine halfway.
- 4. Add blueberries and fold until just combined. Do not overmix.
- 5. Pipe or spoon batter evenly into donut pan cavities (about ¾ full).
- 6. Smooth tops with wet fingertip if needed. Bake for 13–15 minutes.
- 7. Cool in pan for 5–10 minutes, then transfer to wire rack to cool completely.
- 8. Mash frozen blueberries and strain juice. Mix with powdered sugar and vanilla.
- 9. Drizzle glaze over cooled donuts and let set for 20 minutes before serving.
Notes
Use frozen wild blueberries for bold color and flavor.
If using fresh berries, batter will stay pale and crumb more defined.
Donuts are best enjoyed fresh but can be stored airtight for 1–2 days.
Unfrosted donuts can be frozen for up to 2 months.