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Glazed Blueberry Cake Donuts

These Glazed Blueberry Cake Donuts are the BEST! They are loaded with fresh blueberries, have a juicy pop in each bite and have a soft, fluffy cake texture! Load them with a delicious glaze and you’re set for the best brunch ever!

Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword baked donuts, blueberry cake donuts, blueberry donuts, glazed blueberry donuts
Prep Time 10 minutes
Cook Time 10 minutes
Cool Time 10 minutes
Total Time 30 minutes
Servings 6 people
Author Haylie


  • 1 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup melted butter (4 tbsp)
  • 2 tsp vinegar
  • 1 tsp vanilla extract
  • 1/2 cup fresh blueberries, tossed in 1 tsp all purpose flour


  • 1 cup powdered sugar
  • 2-3 tbsp milk or water (or more if needed, depending on desired consistency)


  1. Preheat the oven to 350 degrees. Grease the donut pan and set it aside.

  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.

  3. Melt the butter in a smaller bowl. Make sure you give 3-4 minutes for it to cool completely. Once it has cooled, add in the vanilla extract, egg, milk and the vinegar. Whisk vigorously to combine and then IMMEDIATELY add it to the dry ingredients using a wooden spoon until they are mixed together.

  4. You want to add it immediately to prevent the butter/egg/milk mixture from clumping.

  5. Toss the blueberries in a small bowl with 1 tsp of flour, making sure they are all evenly coated.

  6. Add the coated blueberries to the dough and mix in gently.

  7. Next, carefully spoon the donut batter either into a ziploc bag or a piping bag if you have one. If you're using a ziploc bag, cut the tip of the bag and pipe the batter into the greased donut pan, about ⅔ of the way full for each donut. 

  8. Bake for 11-12 minutes or until a toothpick comes out clean. Let cool in pan for 5-10 minutes and then carefully remove them to continue cooling on a wire rack.

  9. Whip up the glaze by combining the powdered sugar and 1-2 tbsp of milk or water. If you like a thinner glaze, you want to add a bit more liquid. If you like it thicker, add a bit less.

  10. Once the donuts are done cooling, you can either dip them into the glaze or drizzle the glaze on top. Enjoy!

Recipe Notes

Make sure your butter is fully cooled after you have melted it! Make sure, like I stated above to immediately whisk it - don't let it sit! Once you have mixed it, immediately add it to the dry ingredients using a wooden spoon.

This will ensure the butter/milk/egg mixture does not clump up!

To help remove the donuts from the pan, I like to gently circle them with a butter knife to help loosen them up + to make sure they don't stick!