Blueberry Cake Donuts are the weekend treat you can whip up before the coffee’s done. They bake, not fry, so the kitchen stays cool and the donuts stay light. Bursting with jammy blueberries and a tender cakey crumb, they taste like you fussed—except everything happens in one bowl and 40 minutes flat. If you love my <a href="https://desserts.cafof.com/2026/04/cozy-cinnamon-sugar-donut-bread-recipe.html">Cinnamon Sugar Donut Bread</a>, these are the faster fruity cousin you’ll make on repeat.
★★★★½ 4.5 (123 reviews)
Why You'll Love Blueberry Cake Donuts (Easy One-Bowl, Oven-Baked)
Blueberry Cake Donuts bake in 25 minutes with one bowl—no yeast, no fryer, just fluffy berry-packed goodness your family will beg for every weekend.
- One-bowl batter—no mixer, no waiting for yeast
- Bakes in 25 minutes with pantry staples you already own
- Juicy blueberries keep every bite moist, no dry donuts here
- Easy glaze or simple sugar coating—both take 30 seconds
Ingredients
Buttermilk: gives the tang; sub with plain yogurt thinned with a splash of milkBlueberries: frozen works—keep frozen so batter doesn’t turn purpleFlour: swap up to 1/3 cup white-whole-wheat for heartier donuts
- Buttermilk: gives the tang; sub with plain yogurt thinned with a splash of milk
- Blueberries: frozen works—keep frozen so batter doesn’t turn purple
- Flour: swap up to 1/3 cup white-whole-wheat for heartier donuts
Full measurements are in the recipe card below.
Instructions
Preheat & Prep: Heat oven to 350°F. Grease a 6-cavity standard donut pan with non-stick spray.
Mix Dry: In a medium bowl whisk flour, sugar, baking powder, baking soda, salt, and nutmeg.
Mix Wet: In the same bowl (yes, one bowl!) add buttermilk, egg, melted butter, and vanilla; stir just until no dry streaks remain.
Expert Tips for Blueberry Cake Donuts (Easy One-Bowl, Oven-Baked)
- Don’t over-mix; a few small lumps keep the donuts tender
- Toss frozen blueberries in 1 tsp flour so they don’t sink
- No donut pan? Use a muffin tin and make “donut holes” — reduce time to 15 min
Blueberry Cake Donuts (Easy One-Bowl, Oven-Baked)
Blueberry Cake Donuts bake in 25 minutes with one bowl—no yeast, no fryer, just fluffy berry-packed goodness your family will beg for every weekend.
★★★★½ 4.5 (123 reviews)
Ingredients
Main Ingredients
- 1 cup all-purpose flour (spoon & leveled)
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp vinegar)
- 1 large egg
- 2 tbsp melted butter (or oil)
- 1 tsp vanilla extract
- 3/4 cup fresh or frozen blueberries (not thawed)
Seasonings & Flavor Boosters
- 1/4 tsp ground nutmeg for classic donut shop taste
- 1 tsp lemon zest to brighten the berries
Optional Toppings
- 1 cup powdered sugar + 2 tbsp milk for quick glaze
- OR 3 tbsp melted butter + 1/3 cup cinnamon sugar
Instructions
How to Make Blueberry Cake Donuts
- Preheat & Prep: Heat oven to 350°F. Grease a 6-cavity standard donut pan with non-stick spray.
- Mix Dry: In a medium bowl whisk flour, sugar, baking powder, baking soda, salt, and nutmeg.
- Mix Wet: In the same bowl (yes, one bowl!) add buttermilk, egg, melted butter, and vanilla; stir just until no dry streaks remain.
- Add Berries: Gently fold in blueberries with a spatula so they stay whole.
- Pipe & Bake: Spoon batter into a zip bag, snip corner, pipe into pan 2/3 full. Bake 22–25 min until tops spring back.
- Finish: Cool 5 min, then dip in glaze or butter + cinnamon sugar. Devour warm.
Nutrition
Calories: 215 kcal | Protein: 4 g
Storage
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat: best fresh
FAQs
Can I make Blueberry Cake Donuts ahead of time?
Yes—bake the night before, cool completely, and glaze morning-of so they taste fresh.
What’s the best substitute for buttermilk?
Mix 1/2 cup milk with 1/2 tsp white vinegar; let stand 5 minutes.
How do I store leftovers?
Keep in an airtight container at room temp 1 day or fridge 3 days; reheat 5–7 seconds in microwave.
Why did my donuts turn out dense?
Over-mixing develops gluten; stir just until dry streaks disappear.