Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Yield: 12 donuts
Difficulty: Easy
Ingredients
For the Donuts
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon (optional)
- 2 large eggs
- ½ cup whole milk
- ¼ cup sour cream
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries (or frozen, not thawed)
For the Vanilla Glaze
- 1½ cups powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
Equipment Needed
- Donut baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Piping bag or zip-top bag
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with nonstick cooking spray or butter.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon until evenly combined.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the eggs, milk, sour cream, melted butter, and vanilla extract until smooth.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing, as this can make the donuts dense.
Carefully fold in the blueberries with a rubber spatula.
Step 5: Fill the Donut Pan
Transfer the batter into a piping bag or zip-top bag with one corner cut off. Pipe the batter into the prepared donut cavities, filling each about three-quarters full.
Step 6: Bake
Bake for 13 to 16 minutes, or until the donuts are lightly golden and a toothpick inserted into the thickest part comes out clean.
Step 7: Cool
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack. Let them cool completely before glazing.
Step 8: Prepare the Glaze
Whisk together powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding a little more milk if needed.
Dip the tops of the cooled donuts into the glaze and place them back on the cooling rack until the glaze sets.
Tips for Success
- Toss blueberries with a teaspoon of flour before folding them into the batter to prevent sinking.
- Do not overmix the batter to keep the donuts soft.
- Frozen blueberries work well but should not be thawed before use.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Allow the donuts to cool before glazing for the best finish.
Serving Suggestions
Serve these blueberry cake donuts warm or at room temperature with coffee, tea, or a glass of cold milk. They also pair beautifully with fresh fruit, yogurt, or a light fruit salad for breakfast or brunch.
Storage
Store the donuts in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days if glazed. For longer storage, freeze the unglazed donuts for up to 2 months. Thaw at room temperature and glaze before serving.
Estimated Nutrition (Per Donut)
- Calories: 220
- Carbohydrates: 34g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 180mg
- Fiber: 1g
- Sugar: 18g
- Calcium: 60mg
- Iron: 1mg