Blueberry Cake Donuts 

Start your day with a delightful twist on the classic donut! These Blueberry Cake Donuts are lovingly baked—not fried—delivering a soft, cake-like interior filled with bursts of wild blueberry flavor. Finished with a delicate powdered sugar glaze made from real blueberry juice, they’re as charming as they are delicious. Impress your brunch guests while keeping prep quick and fuss-free—no yeast, no rising, just pure morning joy in every ring. 

Ingredients (Makes 6 Donuts)

• 2 tablespoons butter, melted (plus extra for greasing)
  
  

• ⅓ cup granulated sugar
  
  

• ⅓ 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
  
  

• 1 cup powdered (confectioners’) sugar (for glaze)
  
  

Directions

1. Preheat oven to 350 °F (180 °C). Grease a 6-hole donut pan with melted butter.
   
   

2. In a bowl, whisk melted butter, sugar, milk, egg, and vanilla until smooth.
   
   

3. Sift in flour, baking powder, and salt. Fold gently until combined.
   
   

4. Carefully fold in blueberries without overmixing.
   
   

5. Spoon or pipe batter into donut cavities, smoothing tops with a wet fingertip.
   
   

6. Bake 13–15 minutes, or until lightly golden and springy. Cool in pan 10 minutes, then transfer to a wire rack.
   
   

7. Make the glaze by whisking powdered sugar with a bit of blueberry juice and additional vanilla if desired. Glaze the donuts once they’re cool.

Nutritional Information (Per Donut, Approximate)

• Calories: 280 kcal
  
  

• Total Fat: 10 g
  
  

  • Saturated Fat: 6 g
    
    

  • Monounsaturated Fat: 3 g
    
    

  • Polyunsaturated Fat: 0.5 g
    
    

  • Trans Fat: 0 g
    
    

• Cholesterol: 25 mg
  
  

• Sodium: 120 mg
  
  

• Total Carbohydrates: 42 g
  
  

  • Dietary Fiber: 1 g
    
    

  • Total Sugars: 18 g
    
    

    • Added Sugars: ~14 g