Blueberry Cake Donuts are pure breakfast joy—a soft, tender cake donut bursting with tangy dried blueberries and wrapped in a sweet vanilla glaze. If you love classic cake donuts but crave something brighter and fruitier, these homemade treats will hit every note. Whether you share them with friends over Saturday brunch or enjoy one with hot coffee on a cozy afternoon, their combination of buttery crumb and juicy berry flavor is pretty much irresistible.

Ingredients You’ll Need

Blueberry Cake Donuts Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Blueberry Cake Donuts recipe plays a meaningful role—there’s no fluff, only flavor and texture in every bite. Lean into simple staples like real butter, sour cream, and delicate cake flour, and see how each one shines and complements the sweetness of juicy blueberries.

Butter: Use melted unsalted butter for rich, luxurious flavor and extra-tender crumb.
Granulated sugar: Sweetens the donuts and ensures perfect golden color when fried.
Egg yolks: Only the yolks add richness and a bonus buttery bite, keeping the donuts soft.
Vanilla extract or vanilla bean paste: Highlights the sweetness of both the dough and glaze—bean paste adds pretty specks.
Sour cream: Brings a lovely tang and makes blueberry cake donuts ultra-moist and fudgy.
Cake flour (or all-purpose flour with cornstarch): For that signature fine, cakey texture.
Baking powder: The secret to donuts with impressive lift and a light interior.
Salt: Enhances all the other flavors and balances sweetness.
Dried blueberries: Soak them to make them extra plump; they scatter everywhere for a blueberry flavor in every bite.
Milk: Used in the glaze, it keeps the coating smooth and not too sweet.
Powdered sugar: Essential for that dreamy, coat-your-fingers-tasty donut glaze.

How to Make Blueberry Cake Donuts

Step 1: Prep Your Blueberries

Grab your dried blueberries and chop each one into three or four smaller pieces—this helps distribute their jammy flavor all throughout your blueberry cake donuts. Cover them with boiling water for five minutes to plump up, then drain them well in a mesh sieve. You’ll have juicy bits ready to nestle into the dough.

Step 2: Mix the Wet Ingredients

In a medium bowl, melt your butter and beat it together with the sugar until the mixture looks light and fluffy. Add the sour cream, egg yolks, and vanilla, stirring until you have a smooth, creamy base—don’t forget to scrape those sides! This mixture is your guarantee for donuts that are tender and flavorful.

Step 3: Bring It Together with Dry Ingredients

Sprinkle the flour, baking powder, and salt over your wet ingredients and gently mix—just until you don’t see patches of dry flour. Add in your rehydrated blueberries and stir so every bite of dough has a burst of berry. Go easy here; overmixing might toughen those dreamy donuts.

Step 4: Chill and Rest the Dough

Transfer your dough onto a piece of plastic wrap and press it into a thick disc, about 1–2 inches high. Wrap it well and let it rest in the fridge for at least 1 hour (up to 24). This little nap allows the dough to firm up and makes it far easier to roll and cut.

Step 5: Roll and Cut Perfect Donuts

Flour your work surface generously, then roll out the chilled dough to about 1 inch thick. Use a 3–4 inch cutter for the donuts, and a 1-inch cutter for the holes. Squish and reroll your scraps once or twice, but don’t push your luck—overworking makes the donuts tough. Fry, or keep those holes for a special treat!

Step 6: Fry the Blueberry Cake Donuts

Pour 3–4 inches of neutral oil into a heavy pot and heat it to 375°F. Gently lower two or three donuts in at a time, cooking them for about 1½ minutes per side, until they’re gloriously golden brown. Drain them on a rack set over a sheet tray and check one for doneness in the center—adjust the oil’s temperature if needed (you want just-cooked centers!).

Step 7: Glaze Time

Heat milk in a saucepan until steaming, but not boiling. Gradually add powdered sugar, whisking, then round it out with vanilla for that irresistibly smooth, shiny glaze. Dip each blueberry cake donut in, flip it over, and let the excess glaze drip before setting it on a rack. I promise, this is the magic finishing touch!

How to Serve Blueberry Cake Donuts

Garnishes

Blueberry Cake Donuts are already bursting with flavor, but a little extra garnish can make them feel special. Try a dusting of lemon zest for a citrus kick, a drizzle of white chocolate for decadence, or a sprinkle of finely chopped pistachios for color and crunch. If you have extra rehydrated blueberries, stack a few on top of the glaze for a bakery-worthy look.

Side Dishes

Balance your donuts with fresh or light accompaniments—think a chilled fruit salad, tangy yogurt parfait, or a steaming mug of coffee or tea. If you’re hosting brunch, a platter of scrambled eggs, crispy bacon, or roasted potatoes completes the spread and ensures everyone gets something savory with their sweet treat.

Creative Ways to Present

For a fun twist, serve these blueberry cake donuts stacked on a tiered stand or pierced through a wooden dowel for that whimsical bakery vibe. Fill a big basket with donuts nestled in parchment for a picnic, or offer a DIY glaze-and-garnish bar so everyone can customize their donut masterpiece. However you present them, these beauties will steal the show.

Make Ahead and Storage

Storing Leftovers

Keep your blueberry cake donuts fresh by letting the glaze fully set, then storing them in an airtight container at room temperature for up to 2 days. Place a sheet of parchment between layers to prevent sticking and preserve that soft crumb.

Freezing

Yes, you can freeze these donuts! For best results, freeze them unglazed: let them cool completely, wrap individual donuts in plastic wrap, and stash them in a zip-top bag for up to 2 months. When ready to enjoy, thaw, then dip in freshly made glaze for bakery-fresh results.

Reheating

To bring refrigerated or thawed blueberry cake donuts back to life, pop them in a 300°F oven for 5–7 minutes. This revives their tender crumb and gently warms the glaze—like fresh from the fryer. If you froze them unglazed, reheat first, then dip in your favorite glaze.

FAQs

Can I use fresh blueberries instead of dried in blueberry cake donuts?

Fresh blueberries add wonderful juiciness, but they can make the dough too wet and tricky to handle. Dried blueberries are plumped up and distribute easily, keeping the texture light and even throughout the donuts.

Why do I need to chill the dough?

Chilling the dough allows the butter to firm up, making it easier to roll, cut, and shape. It also results in fluffier, more tender blueberry cake donuts and helps prevent them from spreading or losing their shape when fried.

What’s the best oil for frying donuts?

A neutral-flavored, high smoke-point oil, such as canola, vegetable, peanut, sunflower, or avocado, works best for frying blueberry cake donuts. These oils won’t overwhelm the gentle vanilla and berry flavors.

Can I bake these instead of frying?

You could try baking them at 375°F for 15–18 minutes, but they won’t have quite the same crisp crust and fluffy center that frying brings. Baking is a lighter option, but classic blueberry cake donuts really shine when fried.

How can I make gluten-free blueberry cake donuts?

Swap the cake flour for a cup-for-cup gluten-free blend that contains xanthan gum. The donuts may be a touch more delicate, but you’ll still get lovely flavor and that donut shop aroma at home.

Final Thoughts

There’s just something delightfully nostalgic and comforting about homemade blueberry cake donuts. Whether you’re a donut newbie or a home baking pro, I hope you give these a whirl and let your kitchen fill up with their irresistible aroma. Don’t be surprised if they disappear in minutes—everyone is going to ask for seconds!