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Every mouthful of this filling blueberry cake donut bursts with sweet berry taste. They're baked instead of fried, so you'll enjoy all the satisfaction without the mess. They're just right for lazy weekend breakfasts or when you want something extra special in the morning.
I came up with this recipe when I spotted tons of juicy blueberries at my neighborhood farmers market. My kids ate the whole batch while they were still warm, and now we can't go a Sunday without them during berry season.
What You Need
- All purpose flour: gives these cake donuts their soft feel and holds everything together
- Baking powder: makes them puff up and keeps the inside light and airy
- Fresh blueberries: create little pockets of juice that pop when you bite in
- Unsalted butter: brings a richer, more moist result than you'd get from oil
- Sour cream: this is what keeps the inside incredibly soft and moist
- Ground cardamom: adds a faint spicy note that makes the blueberry taste even better
- Blueberry jam: pumps up the berry flavor in the topping for double the fruit goodness
How To Make Them
- Mix Your Dry Stuff:
- Stir flour, baking powder, salt and cardamom together in a bowl. This helps spread the rising power and flavor throughout your donuts. Spoon your flour into the measuring cup and level it off for the right amount.
- Get Your Berries Ready:
- Roll your fresh blueberries in a spoonful of flour. This neat trick stops them from dropping to the bottom while baking, so they spread out nicely. Go for fat, firm berries for the tastiest results.
- Blend Your Wet Stuff:
- Put melted butter, sugar, eggs, vanilla, sour cream and milk in a big bowl. Stir until smooth to create the base that makes these donuts so good. Let cold things warm up to room temp first for better mixing.
- Put Everything Together:
- Pour the dry mix into the wet mix and stir just enough to blend. Don't go crazy with mixing or your donuts will turn tough. A few lumps are totally fine.
- Add Your Berries:
- Use a rubber spatula to softly fold in those flour-covered blueberries. This careful move keeps them whole while spreading them throughout the batter. Go easy so you don't break them and turn everything blue.
- Fill Your Pan:
- Scoop the mix into a piping bag and fill each donut shape about 3/4 full. The bag lets you put the batter right where you want it without making a mess. Don't overfill since they'll grow as they bake.
- Bake Them Just Right:
- Cook your donuts for 11-12 minutes until they turn golden and feel springy. Keep an eye on them because they can dry out if left too long. They're done when they bounce back after a light touch.
- Make Your Berry Topping:
- Mix powdered sugar, blueberry jam, vanilla and milk until smooth. This bright purple glaze looks pretty and adds loads of berry flavor that goes great with the donuts. Add more milk if it's too thick.
- Top Them Off:
- Dip each cooled donut into the glaze and let extra drip off before putting it on the rack. Put paper underneath to catch drips for easy cleanup. Let them sit until the glaze hardens for prettier donuts and cleaner eating.
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I've always loved cooking with blueberries since I was little. My grandma had wild blueberry bushes in her backyard, and I used to spend summer mornings picking them, eating most before they made it to my bucket. These donuts bring back those happy memories, especially when I use fresh berries in season.
How To Keep Them Fresh
These blueberry treats taste best when kept in an airtight container at room temp for 2-3 days. You can stick them in the fridge for about 5 days, but they won't feel quite as good. Want to save them longer? They freeze really well for up to 3 months. Just lay them flat on a baking sheet until solid, then put them in a freezer bag. Let them sit out for an hour before eating.
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Mix It Up
Can't find fresh blueberries? Frozen ones work great too. Just use them straight from the freezer without thawing so they don't color your batter. Need to change things for dietary needs? This recipe works well with swaps. Try Greek yogurt instead of sour cream for a bit more tang. Gluten free flour mix works fine if you add 1/2 teaspoon xanthan gum. Want something different? Try raspberries or blackberries and change the glaze to match.
Ways To Enjoy Them
These blueberry donuts make a perfect star for your weekend brunch table next to some fresh fruit and coffee. Want them extra tasty? Pop them in the microwave for 10 seconds before eating to make them super soft again. They're also amazing with a scoop of vanilla ice cream for a surprise dessert. For parties, why not set up a topping station with sprinkles, crushed dried berries, or chopped nuts so everyone can dress up their own?
Frequently Asked Questions
- → How do I stop blueberries from sinking?
Lightly toss the fresh berries with a bit of flour before blending them into the batter. This keeps them evenly mixed as they bake.
- → Can I swap fresh for frozen blueberries?
You can! Just don’t thaw them. Coat them with flour like fresh berries to avoid color spreading in the batter.
- → What works as a sour cream replacement?
Full-fat plain Greek yogurt is a great alternative. It gives the right balance of moisture and flavor.
- → How do I make the glaze just right?
Stir powdered sugar and blueberry jam together, adding milk little by little. Stop when it flows thick but smooth off the spoon.
- → How should I measure flour for this?
Use the scoop-then-level method. Spoon the flour into your cup and even it off with a knife—it prevents over-packing.
- → Can I prepare these donuts ahead?
Sure! Bake the donuts a day before and wait to glaze them until just before you serve.
- → Why do ingredients at room temperature matter?
They combine more easily and give a softer, better texture to the finished donuts.