Baked Blueberry Cake Donuts. Soft, delicious donuts filled with blueberries and topped with a sweet blueberry gaze. A healthier, and tastier take on donuts.
My sweet mother-in-law bought me donut pans a couple of years ago. I hadn’t used them in a while, but when I made Chocolate Zucchini Donuts last month, it reminded me how much I enjoy using them. It also reminded my son how much he likes eating homemade donuts.
Food is my love language. Especially food that is baked. And especially baked things that are sweet. So, last week when my son asked me to make him blueberry donuts, there was zero hesitation for me to say yes.
Then, I bought the supplies to make the donuts and asked him if he wanted to help me. He is three and a half, so his answer was “no mom, why don’t you make them while I watch a show.” I laughed a little, and then told him his tiny little booty was going to at least assist with sprinkles. He obliged.
These tuned out DELICIOUS. I threw in a bit of cornstarch to make them soft, and used a little almond flour since I adore the taste it adds to baked goods. Whenever I make baked goods that use blueberries, I find that if I freeze the blueberries first, or use purchased frozen berries, it keeps them from getting too squished when stirring them into the batter.
The glaze is delicious, and since it uses real blueberries, it has a wonderful, fresh taste. The only drawback is that it that if you aren’t serving the donuts immediately, the glaze absorbs into the donuts by the next day and it looks a little funny. Still tastes great, but looks weird. So, I recommend waiting to glaze them until you’re going to serve them.
These baked blueberry cake donuts are quick and easy to make, and make a wonderful breakfast or snack!
Baked Blueberry Cake Donuts
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 2 tbsp cornstarch
- 1/2 cup almond flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup milk
- 1 1/4 cup frozen blueberries
- 1 1/3 cup frozen or fresh blueberries
- 2 teaspoons sugar
- 1 cup powdered sugar
- Preheat oven to 350 degrees. Spray donut pan with baking spray.
- In large bowl or base of a stand mixer, beat together butter, sugar, and brown sugar until smooth, about 3 minutes. Then beat in eggs, one at a time.
- Stir together flour, cornstarch, almond flour, baking powder, salt, and cinnamon in a small bowl. Gradually beat into butter mixture. Once well combined, beat in milk and beat until smooth. Finally, stir in frozen blueberries.
- Fill prepared donut pan slots 2/3 of the way full.
- Bake for 15 minutes, or until toothpick placed into center of one of the middle donuts comes out with just a few crumbs. Note: You may need to adjust cooking time depending on the size and depth of your donut pans.
- In a small pot over medium-high heat, stir together blueberries and sugar. Continue stirring, smashing with the spoon as you stir, until blueberries are mostly liquid. Stain cooked mixture. You will end up with about 1/4 cup of blueberry juice.
- In a shallow bowl, stir together powdered sugar and 2-3 tbsp of the blueberry juice, until desired consistency is reached.
- Once donuts have cooled, remove from pans. Dip tops of each donut in glaze. Decorate with sprinkles if desired.
- Depending on the size of your donut pans, the recipe may make more or less than 20 donuts. I used 3" donut pans.
- Glaze the donuts just before serving. After being glazed, they will taste great for several days, but after about a day they start to look weird as the glaze will absorb into the donut.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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