glazed blueberry cake donuts

A recipe for soft, cake-like donuts filled with fresh blueberries and topped with a vanilla glaze. The lemon juice and zest brighten the blueberry flavor and balance the sweetness.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 cup fresh blueberries
• 2 tablespoons all-purpose flour, for coating the blueberries
• 1½ cups powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• Pinch of salt
• Optional Topping: Extra fresh blueberries, Finely grated lemon zest, A light dusting of powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a standard donut pan with nonstick cooking spray or brush it with a thin layer of melted butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, whisk the granulated sugar and melted butter until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, buttermilk, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until the ingredients are just combined. Do not overmix.
5. Place the blueberries in a small bowl and gently toss them with 2 tablespoons of flour. Fold the blueberries into the donut batter using a rubber spatula.
6. Transfer the batter to a piping bag or large zip-top bag. Pipe the batter evenly into the donut cavities, filling each cavity approximately two-thirds to three-quarters full.
7. Bake for approximately 12–16 minutes until the tops look set, the edges are lightly golden, and a toothpick inserted into a cake portion comes out clean or with a few moist crumbs.
8. Allow the donuts to cool for about 5 minutes before transferring them to a wire rack. Let them cool completely before glazing.
9. While the donuts cool, prepare the glaze. Add the powdered sugar to a bowl. Whisk in 2 tablespoons of milk, vanilla extract, lemon juice, and a pinch of salt. Continue whisking until smooth. Adjust consistency with more milk or powdered sugar as needed.
10. Once the donuts have cooled completely, dip the top of each donut into the glaze. Lift it out and allow the excess glaze to drip back into the bowl. Place each glazed donut on a wire rack and let the glaze set for approximately 10–15 minutes.

Notes

Don’t overmix the batter to keep the donuts tender. Use fresh blueberries when possible for better flavor and to prevent bleeding. Don’t overfill the pan; two-thirds to three-quarters full is ideal. Cool donuts completely before glazing to prevent the glaze from melting off. Store completely cooled donuts in an airtight container at room temperature for up to 2 days. Unglazed donuts can be frozen for up to 2 months.