There’s something about the aroma of freshly baked donuts wafting through my kitchen that brings instant comfort. I’ve always loved indulging in classic donuts, but the deep-fried versions can feel a bit heavy, especially when you’re craving something sweet but also light and satisfying. That’s why I created these Baked Blueberry Cake Donuts—a delicious alternative that doesn’t compromise on flavor, texture, or satisfaction. With their tender crumb, bursts of juicy blueberries, and a beautiful purple glaze, these donuts are as gorgeous as they are irresistible.

The best part? They’re baked, not fried, which makes them perfect for a quick breakfast treat, afternoon snack, or even a brunch centerpiece. Whether you’re a seasoned baker or just trying your hand at donuts for the first time, this recipe is beginner-friendly and comes together with just a few pantry staples. You’ll be surprised at how quickly these little beauties disappear once they hit the table.

Why You’ll Love These Baked Blueberry Cake Donuts

Naturally vibrant and fruity – Every bite bursts with real blueberry flavor.
No frying mess – Clean, easy, and oven-baked.
Soft and moist texture – Like a mini cake with a donut shape.
Kid-friendly and fun to decorate – Let little hands help with glazing!
Perfect for any occasion – Brunch, dessert, or a cozy weekend bake.

What Kind of Blueberries Should I Use?

You can go with either fresh or frozen blueberries, and both work beautifully in these baked cake donuts. I usually prefer fresh blueberries when they’re in season—they hold their shape better and give that lovely burst when bitten into. But frozen blueberries are a convenient alternative, especially when you want to whip these up out of season. Just be sure to toss frozen berries in a bit of flour before folding them into the batter to prevent them from sinking and bleeding too much color.

Wild blueberries are another option—smaller, slightly tangier, and packed with flavor. They also distribute more evenly throughout the batter due to their size, giving you a more uniform blueberry experience in every bite.

Options for Substitutions

Don’t worry if you’re missing an ingredient or two—there’s plenty of flexibility here.

Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure.
Dairy-Free: Use almond milk or oat milk instead of regular milk, and replace butter with coconut oil or a dairy-free butter substitute.
Egg Substitute: A flax egg (1 tbsp ground flaxseed + 3 tbsp water) can work in place of one egg.
No Blueberries? Try chopped strawberries, raspberries, or even mini chocolate chips for a twist.
Different Glaze: The blueberry glaze is dreamy, but lemon, vanilla, or even a maple glaze pairs well too.

With these substitution ideas, you can tailor the donuts to fit dietary needs or just mix things up a bit.

Ingredients for Baked Blueberry Cake Donuts

Let’s break down the essential ingredients and why each one matters in crafting these heavenly donuts:

All-Purpose Flour
Provides the structure. It creates that classic cake-donut texture—tender yet firm enough to hold together.
Granulated Sugar
Adds sweetness and a bit of crispness to the outer layer. It balances the tang of the blueberries.
Baking Powder
Gives the donuts a light, airy rise without the need for yeast. Essential for that fluffy cake texture.
Salt
A small amount enhances the overall flavor, making the sweetness and berries pop.
Milk
Brings moisture into the batter. Whole milk adds richness, but you can use a dairy-free alternative if needed.
Unsalted Butter (melted)
Adds flavor and keeps the donuts moist. Melted butter blends evenly into the batter.
Egg
Binds everything together and helps the donuts rise and hold their shape.
Vanilla Extract
Infuses the batter with warmth and sweetness—it’s the cozy background note.
Blueberries
The star ingredient. Bursting with juice and natural sweetness, they add color, moisture, and a fruity punch.
Powdered Sugar (for the glaze)
Makes a silky glaze that sets beautifully on top of the donuts.
Blueberry Puree or Juice (for the glaze)
Naturally colors and flavors the glaze with that dreamy purple hue and fruity taste.

Step 1: Preheat and Prep the Donut Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a non-stick donut pan with butter or nonstick spray to ensure easy release once baked. If you’re using a silicone mold, a light grease is still recommended.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together all-purpose flour, baking powder, salt, and granulated sugar. This ensures everything is evenly distributed before combining with the wet ingredients.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth. This mixture should be creamy and well-blended, setting the stage for a moist and rich donut texture.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl of dry ingredients. Stir gently using a spatula or wooden spoon until just combined—do not overmix, or your donuts might turn out tough.

Step 5: Fold in the Blueberries

Gently fold in the blueberries. If using frozen, toss them in a bit of flour before adding to prevent them from sinking or bleeding too much into the batter.

Step 6: Fill the Donut Pan

Spoon or pipe the batter evenly into each donut cavity, filling them about 3/4 full. A piping bag or a zip-top bag with the corner snipped off makes this step cleaner and quicker.

Step 7: Bake

Bake in the preheated oven for 15–18 minutes, or until the tops spring back when lightly pressed and a toothpick inserted comes out clean. They should be light golden on the bottom.

Step 8: Cool and Glaze

Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare your glaze by mixing powdered sugar and blueberry puree or juice until smooth. Dip the top of each donut into the glaze and let it set before serving.

How Long to Cook the Baked Blueberry Cake Donuts

These donuts bake up quickly—15 to 18 minutes is all you need in a preheated 350°F (175°C) oven. You’ll know they’re ready when:

The tops gently spring back when touched.
A toothpick inserted into the center comes out clean.
The edges are just starting to turn golden.

Avoid overbaking, as this can dry them out. Every oven is slightly different, so start checking at the 15-minute mark and go from there.

Tips for Perfect Baked Blueberry Cake Donuts

Don’t Overmix the Batter
Overmixing develops the gluten too much, leading to dense, chewy donuts instead of soft and tender ones.
Use a Piping Bag for Neatness
Transferring the batter into a piping bag or zip-top bag helps fill the donut pan evenly without a mess.
Toss Blueberries in Flour
Especially with frozen berries, a light coating of flour helps suspend them in the batter and prevents color bleeding.
Cool Before Glazing
Make sure donuts are completely cooled before glazing, or the heat will melt the glaze and it won’t set properly.
Double Dip for a Thicker Glaze
Want a more dramatic look? Let the first layer set for a few minutes, then dip again for a thicker, bakery-style finish.
Add a Touch of Lemon Zest
If you love bright flavors, mix a little lemon zest into the glaze for a subtle zing that pairs beautifully with blueberry.

Watch Out for These Mistakes While Cooking

Even with an easy bake like these blueberry cake donuts, a few missteps can throw things off. Here’s what to avoid:

Overfilling the Donut Pan
Filling the cavities more than ¾ full might cause the donuts to overflow or lose their classic ring shape.
Using Too Many Blueberries
It’s tempting, but overloading with berries can weigh down the batter, cause uneven baking, or make the donuts soggy.
Skipping the Cooling Step
Applying glaze on warm donuts melts it into a sticky mess. Patience pays off—let them cool fully.
Overbaking
A few minutes too long in the oven and your donuts turn dry. Start checking at the 15-minute mark.
Not Measuring Flour Properly
Scooping straight from the bag packs in too much. Spoon and level to avoid dry, dense donuts.
Mixing While Distracted
If you overmix or rush, you’ll end up with a tough texture. Gentle folding is key.
Glaze That’s Too Thin
If your glaze runs right off, add a bit more powdered sugar until it’s thick enough to coat and set.
Neglecting to Grease the Pan
Even if your pan is nonstick, a quick spray or buttering helps avoid heartbreak when releasing the donuts.

What to Serve With Baked Blueberry Cake Donuts?

These donuts are delightful on their own but shine even more when paired with the right accompaniments.

Freshly Brewed Coffee

Classic and comforting. The boldness of coffee balances the sweet and fruity flavor of the donuts.

Lemon Iced Tea

The citrusy tang brings out the brightness of the blueberries and makes a refreshing combo.

Mixed Berry Parfait

Add a creamy, tart contrast with layers of yogurt, granola, and fresh berries alongside your donuts.

Cream Cheese Spread

A swipe of whipped lemon or vanilla cream cheese turns these into an indulgent brunch plate.

Hot Chocolate

For a cozier option, pair with rich hot cocoa. Perfect for cold mornings or lazy weekends.

Greek Yogurt with Honey

A healthier complement that balances sweetness and adds some protein to the plate.

Crisp Bacon or Veggie Sausage

For savory-sweet balance, something salty and crunchy like bacon or veggie sausage really works well.

Sparkling Berry Juice

For a non-caffeinated pairing, try chilled sparkling juice—adds a fun, festive twist.

Storage Instructions

These Baked Blueberry Cake Donuts are best enjoyed fresh, but you can absolutely store them to enjoy later—if they last that long!

Room Temperature: Store in an airtight container at room temp for up to 2 days. Line the container with a paper towel to absorb excess moisture and keep the glaze intact.
Refrigerator: If your kitchen is warm or humid, refrigerate them for up to 4–5 days. Let them come to room temperature before serving for the best texture.
Freezer: Want to make a batch ahead? Freeze unglazed donuts in a zip-top freezer bag for up to 2 months. When ready to enjoy, thaw at room temp and glaze fresh for best results.

Avoid stacking glazed donuts, as the glaze can become sticky and messy. If you must stack, place parchment paper between layers.

Estimated Nutrition

Here’s a general estimate per donut (assuming you get about 8 donuts from the recipe):

Calories: ~190 kcal
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 30g
Sugar: 16g
Protein: 3g
Fiber: 1g
Cholesterol: 30mg
Sodium: 120mg

These values may vary slightly depending on your ingredients and glaze thickness, but they’re a good baseline. Baked instead of fried means fewer calories and less fat—without sacrificing flavor.

Frequently Asked Questions

What kind of pan do I need for these donuts?

You’ll need a donut baking pan—either metal non-stick or silicone works great. It gives you the classic donut shape without deep frying. You can find them easily online or at most kitchen stores.

Can I make these donuts vegan?

Yes! Swap the milk for a plant-based alternative (like oat or almond), the butter for coconut oil or vegan butter, and the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water). They’ll still be moist and flavorful.

Can I use whole wheat flour instead of all-purpose?

You can substitute half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor. Using 100% whole wheat may make them denser, so consider adding a splash more milk if the batter feels thick.

How do I keep the blueberries from sinking?

Tossing the blueberries in a teaspoon of flour before folding them into the batter helps keep them suspended and evenly distributed.

Can I glaze the donuts ahead of time?

You can, but for the best presentation, glaze them the same day you serve. If you do glaze ahead, let them sit uncovered until the glaze sets, then store lightly covered to avoid stickiness.

Do I need to thaw frozen blueberries?

Nope! You can add them straight from the freezer. Just coat them in flour before mixing into the batter to avoid bleeding and excess moisture.

Can I double the recipe?

Absolutely. This recipe doubles well. Just make sure you don’t overfill the donut cavities and bake in batches if needed.

Can I turn these into muffins?

Yes! If you don’t have a donut pan, this batter works beautifully in a mini muffin tin. Bake for about 12–14 minutes or until a toothpick comes out clean.

Conclusion

Baked Blueberry Cake Donuts are a joyful combination of simplicity, flavor, and beauty. Whether you’re making them for a casual Sunday breakfast, a special brunch spread, or just to satisfy your sweet tooth mid-week, they hit the spot every time. The soft crumb, fresh blueberries, and glossy blueberry glaze come together to make a treat that feels bakery-level—but you made it right at home. Plus, they’re baked, so you skip the mess and extra calories of frying. Give these a try, and don’t be surprised if they become a regular in your kitchen rotation.