Blueberry Cake Donuts

Ingredients

• 250 gall-purpose flour, spooned and levelled
• 1 tbspbaking powder
• 1/2 tspsalt
• 1 tspground cardamom (optional)
• 255 gfresh blueberries
• 8 gall-purpose flour, spooned and levelled (for tossing the blueberries)
• 112 gunsalted butter, melted
• 200 ggranulated white sugar
• 2 largeeggs, at room temperature
• 1 tspvanilla
• 122 gsour cream, at room temperature
• 120 mlwhole milk, at room temperature
• 260 gpowdered sugar
• 2 tbspblueberry jam
• 1 tspvanilla
• 2–3 tbspmilk

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C. Grease a donut pan and set it aside.

2. 2

   Mix dry ingredients

   In a small bowl, whisk together the flour, baking powder, salt and cardamom, if using. Set aside.

3. 3

   Coat the berries

   Put the blueberries in a separate small bowl, sprinkle over the 8 g flour and stir to coat. Set them aside.

4. 4

   Whisk wet ingredients

   In a large bowl, whisk the melted butter, sugar, eggs, vanilla, sour cream and milk together.

5. 5

   Combine the batter

   Add the dry ingredients to the wet mixture and whisk just until combined.

6. 6

   Fold in berries

   Add the blueberries and gently fold them through the batter with a rubber spatula.

7. 7

   Fill the pan

   Spoon the batter into a piping bag and snip off the tip. Pipe it into the prepared donut pan, filling each well three-quarters full.

8. 8

   Bake the donuts

   Bake for 11–12 minutes. Leave the donuts in the pan for 10 minutes, then turn them out onto a wire rack to cool completely. Repeat with the remaining batter until all the donuts are baked.

9. 9

   Mix the glaze

   Put the powdered sugar, blueberry jam, vanilla and 2 tbsp milk in a large bowl wide enough for dipping. Whisk until smooth, adding more milk as needed to reach a suitable dipping consistency.

10. 10

    Glaze and set

    Dip each donut into the glaze and return it to the wire rack. Leave the icing to set for about 30 minutes before serving.

What are blueberry cake donuts?

Cake donuts are leavened with baking powder rather than yeast, giving them a tender, cake-like crumb. They are a familiar American bakery treat, often baked in a ring-shaped pan or fried.

This version is baked and uses sour cream for a soft, moist texture, with fresh blueberries folded into the batter and echoed in the jam glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 5g protein, 43g carbs, 9g fat.

The flour and sugars provide most of the carbohydrates, while butter and sour cream contribute much of the fat. Eggs and dairy provide some protein, though these are still a sweet baked treat rather than a protein-rich meal. Pair a donut with plain yoghurt or fresh fruit for a more balanced plate.

Choosing and preparing the blueberries

Fresh berries: Choose firm blueberries and fold them in gently so they stay intact. Tossing them with a little flour helps distribute them through the batter.

Cardamom: The optional spice adds a gentle aromatic note alongside the berries. Leave it out for a simpler vanilla-and-blueberry flavour.

Mixing a tender batter

Room-temperature ingredients: Eggs, sour cream and milk at room temperature combine more evenly with the melted butter. Whisk the wet ingredients together before adding the flour mixture.

Gentle mixing: Once the dry ingredients go in, whisk only until no dry patches remain. Overmixing can make the donuts less tender.

Piping into the pan

Even filling: A piping bag makes it easier to distribute the thick batter around each ring. Fill each well to about three-quarters full so the donuts have room to rise.

Batch baking: Leave the baked donuts in the pan for 10 minutes before turning them onto a rack. Cool them completely before glazing so the icing can set rather than run off.

Checking the bake

Timing: Bake at 175°C for 11–12 minutes, following the recipe’s stated range. The finished donuts should feel set rather than wet on top.

Cooling: Give them the full 10 minutes in the pan, then let them cool completely on a wire rack. The rack also allows air to circulate around the bottoms.

Getting the glaze right

Consistency: Start with 2 tbsp milk and whisk the powdered sugar, jam and vanilla until smooth. Add the remaining milk gradually until the glaze is loose enough for dipping but still coats the donuts.

Setting: Dip the cooled donuts and leave them on the rack for about 30 minutes. This gives the icing time to firm up before serving.

Serving ideas

These donuts are best served once the glaze has set, alongside coffee, tea or a glass of milk. Their sweetness and fruit make them a natural fit for breakfast or an afternoon snack.

For a more substantial plate, serve one with plain yoghurt or fresh fruit. Keep accompaniments simple so the blueberry flavour remains the focus.

Recipe notes & tips

• Bring the eggs, sour cream and milk to room temperature before mixing.
• Measure the flour by spooning it into the measuring cup and levelling it rather than packing it down.
• Fold the blueberries in gently to avoid crushing them into the batter.
• Pipe the batter into the wells for more even filling.
• Begin the glaze with 2 tbsp milk and add the rest a little at a time.
• Cool the donuts completely before dipping them in the glaze.

Variations

• Skip the cardamom: Leave it out for a straightforward blueberry and vanilla flavour.
• Use frozen berries: Add them frozen and fold them in gently to limit colour streaks.
• Add lemon zest: Stir finely grated zest into the wet ingredients for a citrus note.
• Change the jam: Use another berry jam for a different-coloured glaze.
• Add a crunchy finish: Scatter a few finely chopped nuts over the glaze before it sets.

Common mistakes to avoid

• Overmixing the batter: Stop as soon as the flour is incorporated to help keep the crumb tender.
• Crushing the blueberries: Fold them in gently with a spatula rather than whisking.
• Overfilling the wells: Fill each one only three-quarters full so the batter has space to rise.
• Removing them too soon: Leave the donuts in the pan for 10 minutes before turning them out.
• Glazing while warm: Cool the donuts completely so the icing does not slide off.
• Adding all the milk at once: Start with 2 tbsp and add more gradually to control the glaze thickness.

How to store

Once the glaze has set, store the donuts in an airtight container at room temperature and eat within 2 days. To warm one, heat it briefly in the microwave; the glaze may soften.

Frequently asked questions