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This blueberry cake donut recipe transforms juicy fresh blueberries into bakery-worthy treats right in your home oven. The baked donuts have a gloriously tender crumb and bright blueberry flavor that makes store-bought versions pale in comparison.
I created this recipe after a disappointing donut shop experience where the blueberry flavor was clearly artificial. After several test batches in my kitchen, my family declared these homemade versions superior to any we'd bought before!
Ingredients
- All-purpose flour: Provides the perfect structure for tender donuts while supporting the weight of the blueberries
- Baking powder: Gives these donuts their distinctively fluffy texture without needing yeast
- Fresh blueberries: Offer bursts of natural sweetness and beautiful color throughout the donuts
- Unsalted butter: Provides rich flavor that vegetable oil simply cannot match
- Sour cream: Creates an incredibly moist crumb and slight tanginess that balances the sweetness
- Ground cardamom: Brightens the blueberry flavor with subtle citrusy notes
- Blueberry jam: Intensifies the glaze's flavor for a double dose of berry goodness
Step-by-Step Instructions
- Prepare the Dry Ingredients:
- Whisk together flour, baking powder, salt and cardamom in a small bowl until thoroughly combined. This even distribution ensures your donuts rise perfectly and have consistent flavor throughout.
- Prepare the Blueberries:
- Toss fresh blueberries with a tablespoon of flour until completely coated. This crucial step prevents the berries from sinking to the bottom during baking, ensuring every bite contains juicy blueberry flavor.
- Mix the Wet Ingredients:
- Whisk melted butter, sugar, eggs, vanilla, sour cream and milk together until smooth and well incorporated. The room temperature ingredients create a beautifully emulsified mixture that produces the perfect donut texture.
- Combine Wet and Dry Mixtures:
- Add the flour mixture to the wet ingredients, whisking just until combined. Overmixing at this stage develops gluten which creates tough donuts, so stop mixing as soon as the flour disappears.
- Add the Blueberries:
- Gently fold the flour-coated blueberries into the batter using a rubber spatula with broad, careful strokes. This delicate approach preserves whole berries in your finished donuts for maximum juicy impact.
- Fill the Donut Pan:
- Transfer batter to a piping bag and fill each donut cavity three-quarters full. The piping bag gives you precise control for neat, evenly-sized donuts that bake uniformly.
- Bake to Perfection:
- Bake at 350°F for exactly 11-12 minutes until just golden. The donuts should spring back when lightly touched but not brown too much, preserving their moist interior.
- Create the Blueberry Glaze:
- Whisk powdered sugar, blueberry jam, vanilla and milk until silky smooth. Adjust the milk quantity for the perfect consistency that coats the donuts beautifully without being too runny or too thick.
- Glaze and Set:
- Dip each cooled donut halfway into the glaze, allowing excess to drip off before placing on a wire rack. The 30-minute setting time creates that characteristic slight crust on the glaze that makes these truly bakery-worthy.
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My absolute favorite moment in making these donuts is watching people take their first bite. The surprise at how intensely blueberry-flavored they are compared to store-bought versions never gets old. My daughter once declared these "blueberry clouds" because of how light and fluffy they are!
Storing Your Donuts
These blueberry cake donuts stay fresh for up to three days when stored in an airtight container at room temperature. The glaze forms a protective barrier that helps maintain moisture in the donut itself. For longer storage, freeze unglazed donuts for up to two months tightly wrapped in plastic and foil. Thaw completely before glazing for the best texture. I actually prefer making the batter the night before and baking fresh the next morning for maximum convenience.
Perfecting Your Blueberry Selection
The quality of your blueberries dramatically impacts the final result of these donuts. Look for plump, firm berries with a deep blue color and silvery bloom on the surface. Avoid berries that appear dull, shriveled or have any signs of mold. While fresh blueberries work best, in winter months you can substitute frozen berries. Do not thaw frozen berries before using them as they'll bleed too much color into the batter. Simply toss the frozen berries in flour and fold them in gently at the last moment.
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Seasonal Flavor Variations
These versatile donuts can be adapted throughout the year with different berries and flavors. In summer, try substituting raspberries or blackberries for equally delicious results. For fall, adding 1 teaspoon of cinnamon and using diced apples creates a wonderful autumn variation. During winter holidays, add 1 teaspoon of orange zest to the batter and replace the blueberry jam in the glaze with cranberry sauce for a festive twist. The basic recipe framework stays the same while allowing for creative seasonal adaptations.
Frequently Asked Questions
- → Why are these donuts so moist?
These donuts use sour cream, milk, and butter as key ingredients, which create a moist and tender crumb while keeping them light and fluffy.
- → Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to coat them in flour before adding them to the batter to prevent them from sinking.
- → How do I get the perfect glaze consistency?
Start with the listed amounts of powdered sugar and milk, then add additional milk a little at a time, whisking until the glaze is smooth but thick enough to coat the donuts well.
- → Should I grease the donut pan?
Yes, greasing the donut pan ensures that the donuts come out easily after baking without sticking.
- → Can I substitute the cardamom in the recipe?
Yes, cardamom is optional and can be skipped or replaced with cinnamon or nutmeg for a different flavor profile.
- → What is the best way to store these donuts?
Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days.