Fresh Blueberry Cake Donuts

These blueberry cake donuts bring all the comfort of a morning muffin but with that special donut shape that makes breakfast feel like a treat. The batter comes together quickly without any yeast waiting time, and when you bite into one, you get bursts of sweet blueberry flavor in every mouthful. The pretty purple-tinted glaze made with real blueberry juice gives them a bakery-quality look that'll impress anyone at your breakfast table.

I've made these donuts countless times, and what I love most is how the frozen blueberries turn the entire batter this gorgeous purple color. My kids always get excited when they see me pulling out the donut pan because they know something special is happening. The smell that fills the kitchen while these are baking is absolutely heavenly.

Ingredients - What You'll Need and Why

• Wild blueberries: These little gems pack way more flavor than regular blueberries and hold their shape better during baking
• Melted butter: Creates that tender, moist texture that makes these donuts so satisfying
• Whole milk: The fat content keeps the donuts soft and adds richness to every bite
• Large egg: Binds everything together and gives structure to the donuts
• Vanilla extract: Enhances the blueberry flavor and adds warmth to the overall taste
• All-purpose flour: The foundation that creates the perfect cake-like texture
• Baking powder: Makes the donuts rise and stay light instead of dense
• Salt: Balances the sweetness and makes all the other flavors pop
• Powdered sugar: Creates that smooth, sweet glaze that sets perfectly on top
• Fresh blueberry juice: The secret to that beautiful purple glaze color

When shopping for blueberries, look for ones that are plump and have that dusty bloom on the surface. Frozen wild blueberries work beautifully here and are often more affordable than fresh. For the butter, make sure it's completely melted but not hot, or it might cook the egg when you mix them together.

Step-by-Step Instructions

Step 1: Prepare your workspace:

Preheat the oven to 350°F (175°C). Grease your 6-hole donut pan thoroughly with butter or cooking spray, making sure to get into all the grooves. Set the pan aside.

Step 2: Combine wet ingredients:

Melt the butter and let it cool slightly. In a medium mixing bowl, whisk together the melted butter and sugar until well blended. Add the milk, egg, and vanilla extract, then whisk until smooth.

Step 3: Incorporate dry ingredients:

Sift the flour, baking powder, and salt directly into the wet ingredients. Gently fold the dry ingredients into the wet mixture until just halfway incorporated (some dry flour patches should remain).

Step 4: Add blueberries:

Add the blueberries to the partially mixed batter and continue folding very gently until no dry flour bits are visible. Avoid overmixing.

Step 5: Fill donut pan:

Transfer the batter to a piping bag or zip-top bag with a corner snipped off. Pipe the batter evenly into each donut cavity, filling them about two-thirds full.

Step 6: Smooth tops:

Use a wet fingertip to gently smooth the top surface of each donut.

Step 7: Bake:

Bake for 13 to 15 minutes, until the tops spring back lightly when touched and the edges are golden brown. Let them cool in the pan for about 2 minutes before turning them out onto a wire rack to cool completely.

Step 8: Make the glaze:

In a small bowl, whisk together the blueberry juice, vanilla, and powdered sugar until smooth. The glaze should coat the back of a spoon but still drip easily.

Step 9: Glaze donuts:

Once the donuts are completely cool, spoon the glaze over each one, letting it drip down the sides.

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Wild blueberries have become my absolute favorite ingredient to work with. They're smaller than regular blueberries but pack so much more flavor into each tiny berry. My family has gotten spoiled by them, and now regular blueberries just taste bland in comparison. When I make these donuts with frozen wild blueberries, the purple color always makes my daughter feel like she's eating something magical.

The texture of these donuts hits that perfect spot between a muffin and a traditional cake donut. They're sturdy enough to hold the glaze without getting soggy, but still tender enough that they practically melt in your mouth. The key is not overmixing the batter - treat it gently like you would muffin batter.

Timing is everything with these donuts. The batter comes together in just a few minutes, they bake quickly, and then you need to glaze them once they're completely cool. I've learned that warm donuts will make the glaze too thin and runny, so patience pays off here.

Storage can be tricky because of the glaze, but I've found that placing small squares of parchment paper between stacked donuts helps prevent them from sticking together. The glaze stays prettier this way and doesn't get smeared all over everything.

The blueberry juice for the glaze can come from thawed frozen berries or fresh berries that you've lightly mashed and strained. Sometimes I'll save the juice from the bottom of a container of fresh berries - it's the perfect amount and has that concentrated blueberry flavor that makes the glaze special.

Making these donuts has become a weekend tradition in our house. There's something so satisfying about pulling that donut pan out of the oven and seeing six perfectly shaped donuts ready for glazing. The kids love helping pipe the batter, and I love how the whole house smells like a bakery while they're baking.

After making these donuts dozens of times, I can honestly say they've become one of my most requested recipes. There's something about the combination of that tender cake texture with bursts of blueberry flavor that just works perfectly. The fact that they bake in the oven instead of requiring a deep fryer makes them so much more approachable for home baking, and the results are just as satisfying as any bakery donut I've ever had.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work fine but they may turn your batter purple. Don't thaw them first, just fold them in frozen.

→ What if I don't have a donut pan?

You can make these as muffins instead. Bake in a regular muffin tin for about the same time until a toothpick comes out clean.

→ How long do these donuts stay fresh?

These are best eaten the same day you make them. Store covered at room temperature for up to 2 days maximum.

→ Can I skip the glaze?

Absolutely! They're delicious plain or you can dust them with powdered sugar instead of making the blueberry glaze.

→ Why did my donuts turn out dense?

Don't overmix the batter once you add the flour. Fold gently just until everything comes together to keep them light and fluffy.

→ Can I make the batter ahead of time?

It's best to bake these right after mixing. The baking powder starts working immediately, so waiting will make them less fluffy.