Wild Blueberry Cake Donuts Recipe

BySarah
Jump to Recipe· 4.4 from 12 reviews

If you love that perfect mix of tender cake and juicy bursts of fruit, then you’re going to flip for this Wild Blueberry Cake Donuts Recipe. These baked donuts are moist, light, and packed with those little pops of wild blueberry flavor you just can’t beat. Plus, the glossy blueberry glaze on top adds that touch of sweetness that makes you want to go back for another (and maybe another). Trust me, once you try this recipe, these donuts will become a regular in your kitchen rotation!

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Why This Recipe Works

  • Baked, Not Fried: Baking the donuts means less mess and a lighter texture that everyone loves.
  • Wild Blueberries: Their intense, tangy flavor shines through and makes this recipe truly special.
  • Simple Glaze: The fresh blueberry glaze complements the donuts perfectly without being overpowering.
  • Easy to Make: A straightforward recipe with clear steps that you can make even on a busy morning.
Wild Blueberry Cake Donuts, blueberry baked donuts, blueberry dessert recipes, homemade blueberry donuts, berry breakfast treats - The image shows five small donuts with light greenish-gray dough and smooth light purple glaze on top. Four donuts are whole and one is in the center where a woman's hand with a silver spoon is spreading the purple glaze over it. The donuts sit on a black cooling rack placed on a white marbled surface. The lighting is soft and natural, making the colors clear. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Wild Blueberry Cake Donuts Recipe come together to create a soft, flavorful batter with the perfect balance of sweetness and moisture. The wild blueberries add a burst of bright flavor and a natural purple swirl, while the vanilla and butter enhance everything without overwhelming the fruit.

Wild Blueberry Cake Donuts, blueberry baked donuts, blueberry dessert recipes, homemade blueberry donuts, berry breakfast treats - Flat lay of a small pile of fresh wild blueberries, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl with whole milk, a single large brown egg with a clean shell, a small white ceramic bowl containing melted butter, a small white ceramic bowl with vanilla extract, a small white ceramic bowl of sifted all-purpose flour, a small white ceramic bowl with baking powder, a small white ceramic bowl with table salt, a small white ceramic bowl of powdered sugar, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salted Butter: Adds rich flavor and tenderizes the donuts; using salted means you don’t need extra salt.
  • Granulated Sugar: Sweetens just enough to let the blueberry shine through without cloying.
  • Whole Milk: Keeps the batter moist and tender, helping that cake texture.
  • Egg: Binds ingredients and gives structure to the donut.
  • Vanilla Extract: Enhances overall flavor and complements the blueberries perfectly.
  • All-Purpose Flour: The base for a sturdy yet soft donut — avoid using cake flour here or the texture will be too delicate.
  • Baking Powder: Gives the donuts the rise and fluff they need.
  • Table Salt: Balances sweetness and enhances all other flavors.
  • Wild Blueberries: Fresh or frozen, these little gems add the signature fruity bursts that make this recipe stand out.
  • Powdered Sugar: For the glaze — smooth, sweet, and perfect for that shiny finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Wild Blueberry Cake Donuts Recipe is. Sometimes I swap wild blueberries with fresh strawberries, or toss in a sprinkle of cinnamon for a cozy vibe. Feel free to jazz it up to suit your cravings or what you have in your fridge.

  • Variation: Adding lemon zest to the batter really amps up the freshness and cuts through the sweetness.
  • Dietary: You can replace milk with almond or oat milk for a dairy-free version that’s just as good.
  • Sweet Tooth Fix: For an extra indulgent touch, drizzle with white chocolate glaze instead of blueberry.

Step-by-Step: How I Make Wild Blueberry Cake Donuts Recipe

Step 1: Prep and Batter Magic

Start by preheating your oven to 350ºF (180ºC) and greasing your donut tin with a bit of melted butter—trust me, this prevents any sticky disasters. In a mixing bowl, whisk together melted butter, sugar, milk, egg, and vanilla until everything’s smooth and creamy. This mix is your flavor base, and whisking well means your donuts will have that lovely even texture.

Step 2: Flour Power and Blueberry Bliss

Sift the flour, baking powder, and salt into your wet ingredients to avoid lumps—and fold gently with a rubber spatula; you don’t want to overmix, or the donuts might get tough. Now the fun part: fold in those wild blueberries! If you’re using frozen berries, your batter will turn a pretty purple shade, which is a good sign.

Step 3: Pipe and Bake

I like to spoon the batter into a piping bag fitted with a large round tip to fill the donut tin holes neatly—plus, it’s way less messy than scooping. Pipe a full circle of batter into each donut mold, then evenly divide any leftover batter among the molds and smooth the tops gently with a wet fingertip. Pop them in the oven for 13 to 15 minutes until they’re lightly golden and springy to the touch.

Step 4: Blueberry Glaze for the Win

While the donuts cool completely, heat your blueberries for the glaze briefly in the microwave (about 15-20 seconds) — or if you don’t have one, just let them soften at room temp. Mash and strain to get that beautiful blueberry juice. Sift powdered sugar into a bowl, add vanilla, then whisk in blueberry juice a little at a time until you get that thick, ribbon-like icing. Drizzle liberally over your donuts and let them set for about 20 minutes.

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Pro Tips for Making Wild Blueberry Cake Donuts Recipe

  • Don’t Overmix: Folding the dry ingredients gently ensures your donuts stay tender and cakey.
  • Use a Piping Bag: It makes filling the donut tin easier and your donuts come out more uniform.
  • Cool Completely Before Glazing: This keeps the glaze glossy and prevents it from melting into the donuts.
  • Frozen Blueberries Work Great: Just fold gently and expect some purple batter, it tastes just as yummy.

How to Serve Wild Blueberry Cake Donuts Recipe

Wild Blueberry Cake Donuts, blueberry baked donuts, blueberry dessert recipes, homemade blueberry donuts, berry breakfast treats - Six donuts are on a round wooden board placed on white marbled texture. Each donut has a thick, smooth light purple glaze that looks creamy with tiny darker purple spots. The glaze covers the top and drips slightly over the sides, with some uneven edges. The donuts themselves are a bit visible under the glaze and seem to be light brown or greenish. The light shows soft reflections on the glaze, making it look fresh and shiny. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a sprinkle of powdered sugar or a few fresh wild blueberries on top of the glaze for extra prettiness. Sometimes, I add a few edible flowers when serving for a fun, whimsical touch – great for brunches or when friends come over.

Side Dishes

These donuts pair wonderfully with a cup of freshly brewed coffee or a light herbal tea. If you want to go all out, serving alongside a fresh fruit salad or a dollop of Greek yogurt with honey provides a balanced and refreshing complement.

Creative Ways to Present

For special occasions, I’ve arranged these donuts stacked on a pretty cake stand, drizzled extra glaze in a zigzag pattern, and scattered wild edible flowers and mint leaves around. It’s a crowd-pleaser and turns a simple treat into a memorable centerpiece!

Make Ahead and Storage

Storing Leftovers

If you have any donuts left over, store them in an airtight container in the fridge to keep that fresh blueberry flavor longer — though they really taste best the day you make them. The glaze might soften a bit, but they’ll still be delicious.

Freezing

I’ve frozen these donuts without glaze before—just wrap them tightly in plastic wrap and place in a freezer-safe bag. When you’re ready, thaw at room temperature and then glaze fresh for the best texture and taste. It’s a handy trick if you want to prep ahead for a party.

Reheating

To warm them up, pop the donuts in a toaster oven or microwave for just a few seconds. This refreshes their soft crumb and makes the glaze slightly melty again, which is heavenly. Just watch the time closely so they don’t dry out!

FAQs

  1. Can I use frozen wild blueberries in this recipe?

    Absolutely! Frozen wild blueberries are a great substitute and often more convenient. Just fold them gently into the batter so you don’t crush them too much, and expect your batter to have a lovely purple hue. They add the same sweet-tart flavor as fresh berries.

  2. Do I need a special donut pan for these?

    While a donut tin helps give you that classic shape, you can also use silicone donut molds or even cupcake tins for a slightly different shape. Just adjust baking times if needed and grease your pans well to prevent sticking.

  3. What if I don’t have a piping bag?

    No worries! You can use a zip-top plastic bag, squeeze out the air, and snip off one corner for piping. It won’t be quite as neat, but it works perfectly and is a great tip if you’re short on tools.

  4. Can I make these donuts dairy-free?

    Yes! Swap the milk for your favorite plant-based milk like almond or oat milk, and use dairy-free margarine or coconut oil instead of butter. The donuts will still be moist and delicious.

  5. How do I store these to keep them fresh?

    Store your cooled and glazed donuts in an airtight container in the fridge for up to 4 days. For the best texture, bring to room temperature or warm slightly before serving.

Final Thoughts

This Wild Blueberry Cake Donuts Recipe is so close to my heart because it’s simple, quick, and always impresses—whether I’m sharing with family on a lazy weekend morning or bringing a batch to friends. I hope you enjoy making these donuts as much as I do and that they bring a little extra joy to your breakfast or snack time. So go on, whip up a batch and savor those juicy bursts of wild blueberries—you won’t regret it!

Print
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Wild Blueberry Cake Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 12 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these moist and tender Wild Blueberry Cake Donuts, perfectly baked with bursts of juicy wild blueberries and topped with a luscious blueberry glaze. Ideal for breakfast or a sweet snack, these donuts combine a soft cake texture with a vibrant fruity twist.

Ingredients

For the Baked Blueberry Donuts:

  • 2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
  • ⅓ cup granulated sugar
  • ⅓ cup whole milk
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • ¾ cup wild blueberries (fresh or frozen)

For the Blueberry Glaze:

  • 2 tablespoons wild blueberries (fresh or frozen)
  • ⅛ teaspoon vanilla extract
  • 1 cup powdered sugar (icing sugar or confectioner’s sugar)

Instructions

  1. Preheat and Prepare Donut Tin: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter. Fit a piping bag with a large round tip and set aside.
  2. Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter, granulated sugar, whole milk, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve. Add the baking powder and table salt, then gently fold with a rubber spatula until the flour is about halfway mixed.
  4. Add Blueberries and Finish Batter: Fold in the wild blueberries until evenly distributed and no dry bits of flour remain. Note that if you are using frozen berries, the batter will turn a purple hue.
  5. Fill Donut Tin: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut hole, then divide any leftover batter evenly among them. Lightly smooth the tops with a wet fingertip.
  6. Bake Donuts: Bake the donuts in the preheated oven for 15 minutes. Once baked, cool the pan on a wire rack for 10 minutes before turning out the donuts to cool completely.
  7. Prepare Blueberry Glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 15 to 20 seconds until just warm. Mash them with a fork, then press the mash through a fine mesh sieve to extract the juice, discarding the solids.
  8. Mix Glaze Ingredients: Sift powdered sugar into a mixing bowl. Add vanilla extract and ½ teaspoon of the blueberry juice. Stir well. Continue adding blueberry juice ½ teaspoon at a time until the glaze is thick and ribbon-like.
  9. Glaze Donuts: Spoon the blueberry glaze over the cooled donuts evenly. Allow the glaze to set for 20 minutes before serving.

Notes

  • Use a digital kitchen scale for precise measurements and an oven thermometer to ensure correct oven temperature.
  • If you don’t have a microwave, let the blueberries sit at room temperature until softened, then mash and strain.
  • A piping bag with a large round tip gives the best donut shape; alternatively, use a zip-top bag with a corner snipped off.
  • Ensure donuts are completely cooled before glazing to prevent the icing from soaking in.
  • For storage, keep donuts in the fridge for up to 4 days, but they are best enjoyed fresh the same day.

Nutrition

  • Serving Size: 1 donut
  • Calories: 210 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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