Blueberry Cake Donuts 

These Blueberry Cake Donuts, created by Kelly Neil, are soft, tender, and bursting with wild blueberry flavor. Made without yeast and oven‑baked, they deliver a lighter, homemade alternative to the usual fried variety. A simple glaze made from real blueberry juice gives a beautiful natural color and just enough sweetness to finish these pretty little donuts. Perfect for breakfast or brunch—quick to make and pretty enough for company. 

Ingredients

• 2 Tbsp butter, plus extra for greasing the donut pan
  
  

• ⅓ cup sugar
  
  

• ⅓ cup whole milk
  
  

• 1 large egg
  
  

• 1½ tsp vanilla extract
  
  

• 1 cup all‑purpose flour
  
  

• 1 tsp baking powder
  
  

• ½ tsp salt
  
  

• ¾ cup wild blueberries (fresh or frozen)
  
  

• For the glaze:
  
  

• 1 cup powdered sugar
  
  

• Blueberry juice from fresh or thawed blueberries
  
  

• Pinch of salt
  
  

Directions

1. Preheat oven to 350 °F (180 °C). Grease a 6‑hole donut pan and fit a piping bag with a round tip.
   
   

2. Melt butter and whisk in sugar, milk, egg, and vanilla until smooth. 

3. Sift together flour, baking powder, and salt. Fold gently into wet mixture until partially combined.
   
   

4. Gently fold in blueberries, being careful not to overmix. Color may turn purple if using frozen berries.
   
   

5. Pipe batter into donut cavities, then smooth tops with a wet fingertip. Bake 13–15 minutes until lightly golden and set. Let cool 10 minutes in pan before transferring to wire rack.
   
   

6. For the glaze: warm blueberries briefly and press through a fine mesh to extract juice. Whisk juice with powdered sugar, vanilla, and salt until glaze reaches honey‑like consistency. l
   
   

7. Spoon glaze over cooled donuts and let set (~20 minutes) before serving.
   
   

Nutrients (per donut, ~113 g serving)

• Calories: 279 kcal
  
  

• Carbohydrates: 54 g
  
  

• Protein: 4 g
  
  

• Fat: 5 g (≈ 3 g saturated)
  
  

• Sugar: 36 g
  
  

• Fiber: 1 g
  
  

• Sodium: 313 mg
  
  

• Potassium: 79 mg
  
  

• Vitamin A: 198 IU
  
  

• Vitamin C: 2 mg
  
  

• Calcium: 68 mg
  
  

• Iron: 1 mg
  
  

• Cholesterol: 43 mg