Crispy Blueberry Cake Donuts from Scratch

Crispy on the outside and soft on the inside, these blueberry cake donuts from scratch are the perfect cozy weekend breakfast. After making these dozens of times, I’ve discovered the trick to the best blueberry donuts is using fresh blueberries and not overmixing the batter. If you love recipes like this, you’ll also enjoy Cozy Baked Potato Soup and Honey BBQ Chicken and Rice.

What You'll Need for Crispy Blueberry Cake Donuts from Scratch

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: Glaze (powdered sugar, milk, vanilla extract)
• Optional: Fresh blueberries for garnish

How to Make Crispy Blueberry Cake Donuts from Scratch

1. Prepare the donut pan: Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray or butter.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in blueberries.
5. Fill the donut pan: Transfer batter to a piping bag or a large zip-top bag with one corner cut off. Pipe batter into the donut pan, filling each cavity about 2/3 full.
6. Bake: Bake for 9-11 minutes, or until the donuts are lightly golden and spring back when touched. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts into the glaze, allowing excess to drip off. Place on a wire rack and let the glaze set.

Storing & Reheating Crispy Blueberry Cake Donuts from Scratch

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 1 day. Fill and bake the donuts as directed.

Freezing Crispy Blueberry Cake Donuts from Scratch

Freeze unglazed donuts in an airtight container for up to 3 months. Thaw overnight in the fridge before glazing and serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat as it can make the donuts tough.

Recipe Notes

• Chef tip: For an extra boost of blueberry flavor, add 1/2 teaspoon of blueberry extract to the batter.
• Best substitution: You can substitute the fresh blueberries with frozen blueberries, but do not thaw them first.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day. Fill and bake the donuts as directed.
• Scaling: This recipe can be easily doubled or halved to make more or fewer donuts.
• Troubleshooting: If the donuts are not cooking evenly, try rotating the pan halfway through baking.

Crispy Blueberry Cake Donuts from Scratch

⏱

Prep

15 minutes

🍳

Cook

10 minutes

⏳

Total

25 minutes

🍽

Serves

12 donuts

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Seasonings

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Optional Toppings

• Glaze (powdered sugar, milk, vanilla extract)
• Fresh blueberries for garnish

Instructions

1. Prepare the donut pan: Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray or butter.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in blueberries.
5. Fill the donut pan: Transfer batter to a piping bag or a large zip-top bag with one corner cut off. Pipe batter into the donut pan, filling each cavity about 2/3 full.
6. Bake: Bake for 9-11 minutes, or until the donuts are lightly golden and spring back when touched. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts into the glaze, allowing excess to drip off. Place on a wire rack and let the glaze set.

Notes

• Chef tip: For an extra boost of blueberry flavor, add 1/2 teaspoon of blueberry extract to the batter.
• Best substitution: You can substitute the fresh blueberries with frozen blueberries, but do not thaw them first.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day. Fill and bake the donuts as directed.
• Scaling: This recipe can be easily doubled or halved to make more or fewer donuts.
• Troubleshooting: If the donuts are not cooking evenly, try rotating the pan halfway through baking.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze unglazed donuts in an airtight container for up to 3 months. Thaw overnight in the fridge before glazing and serving.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat as it can make the donuts tough.
• Make ahead: The batter can be made ahead and stored in the fridge for up to 1 day. Fill and bake the donuts as directed.

Nutrition Per Serving

• Calories: 180
• Protein: 3g
• Fat: 5g
• Carbs: 30g
• Fiber: 1g
• Sugar: 12g
• Sodium: 150mg
• Cholesterol: 45mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Blueberry Cake Donuts from Scratch FAQs

A Warm Final Note

I can’t wait for you to try Crispy Blueberry Cake Donuts from Scratch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!