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Blueberry donuts and blueberries on a marble surface

Blueberry Donuts

Heavenly Home Cooking
These delicious blueberry cake donuts have a double shot of blueberries. Yes, you heard that right. Double the blueberries! First blueberries are crushed and stirred into the batter then even more whole blueberries are stirred in for a burst of blueberry flavor that is sure to get your day off to a great start!
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Breakfast, Brunch
Cuisine American
Servings 6 donuts
Calories 334 kcal

Ingredients
 
 

Donuts

  • 1 cup all-purpose white flour
  • ½ teaspoon baking powder Double acting.
  • teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup buttermilk
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon unsalted butter Melted and cooled.
  • ½ cup blueberries You can use fresh or frozen. If using frozen, measure out ¾ cup.

Glaze (optional)

  • 1⅓ cup powdered sugar Powdered sugar is also known as confectioner's sugar.
  • 2 tablespoons unsalted butter Melted
  • tablespoon heavy cream You can substitute whole milk.
  • ½ teaspoon vanilla extract

Instructions
 

Donuts

  • Preheat oven to 400 F (204 C).
  • Using a fine mesh strainer, sift flour, baking power, baking soda, and salt into a large bowl. Set aside.
    1 cup all-purpose white flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
  • Add buttermilk, sugar, vanilla, egg, and butter to a blender and blend on low speed for about 30 seconds. Alternatively, you can add these ingredients to a medium bowl and whisk or mix with an electric mixer until frothy.
    ¼ cup buttermilk, ½ cup granulated sugar, ½ teaspoon vanilla extract, 1 large egg, 1 tablespoon unsalted butter
  • Pour wet ingredients into dry and stir until no flour streaks remain. Do not overmix.
  • Add ¼ cup of the blueberries to a small bowl and carefully crush with the back of a fork. Take care because the juice tends to splatter. If using frozen blueberries, measure out a little more than ¼ cup, thaw, then crush.
    Stir crushed blueberries into the batter.
    ½ cup blueberries
  • Gently fold remaining blueberries into the batter.
    If using frozen berries, keep frozen.
  • Spoon mixture into a piping bag fitted with a large round tip (tip #1A - about ½ inch diameter).
    If you don't have a piping bag and tip, you can instead add the batter to a gallon zip lock food storage bag, seal it, and snip off one corner with scissors.
  • Spray donut pan with baking spray. Pipe batter into donut cavities, filling each about ¾ full. Two turns inside each cavity should be enough.
  • Bake for 20-25 minutes or until a toothpick inserted toward the center comes out clean. Oven temperatures vary so begin to check for doneness at 20 minutes.
  • Let cool in pan for several minutes. Then invert donuts onto a wire rack to cool.

Glaze

  • In a small shallow bowl, combine powdered sugar, butter, cream, and vanilla extract. Thin as necessary with more cream.
    1⅓ cup powdered sugar, 2 tablespoons unsalted butter, 1½ tablespoon heavy cream, ½ teaspoon vanilla extract

Nutrition Facts

Calories: 334kcal (17%)Carbohydrates: 62g (21%)Protein: 4g (8%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mg (17%)Sodium: 181mg (8%)Potassium: 63mg (2%)Fiber: 1g (4%)Sugar: 45g (50%)Vitamin A: 298IU (6%)Vitamin C: 1mg (1%)Calcium: 44mg (4%)Iron: 1mg (6%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 6 donuts
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