Print

Print Recipe

Soft and fluffy baked blueberry cake donuts that are lighter and less greasy than fried donuts. Perfect for breakfast, snack, or dessert with a tender, cake-like texture and bursting with juicy blueberries.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 cup milk (any kind)
  • 1/4 cup melted butter or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Powdered sugar or glaze made from 1/2 cup powdered sugar mixed with 1-2 tablespoons milk (optional)

Instructions

  1. Preheat oven to 175°C (350°F). Grease donut pan with butter or cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, mix the wet ingredients: egg, milk, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into the dry mixture and stir just until combined. Do not overmix.
  5. Gently fold in blueberries (if using frozen blueberries, add them frozen).
  6. Spoon batter into prepared donut pan cavities about three-quarters full. Optionally use a piping bag or zip-top bag for neater filling.
  7. Bake for 12-15 minutes until golden around edges and a toothpick inserted comes out clean.
  8. Cool donuts in the pan for 5 minutes, then transfer to wire rack to cool completely.
  9. Once cooled, dust with powdered sugar or brush on glaze if desired. Serve warm or at room temperature.

Notes

Do not overmix batter to keep donuts tender and light., Coat blueberries with a little flour before folding in to prevent sinking., Frozen blueberries can be used directly without thawing., Donut pan is ideal but muffins pans can be used as an alternative resulting in muffin-shaped treats., Oil can be used instead of butter for a lighter texture., For vegan option, replace egg with flax or chia egg and use dairy-free milk and oil instead of butter., Donuts can be stored at room temperature for 2 days, refrigerated up to 1 week, or frozen for up to 3 months., Make ahead by preparing batter the night before and refrigerating., Try variations with cinnamon, lemon zest, other berries, chocolate chips, or nuts.

Nutrition

Find it online: https://cozyovenkitchen.com/baked-blueberry-cake-donuts/