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Blueberry Cake Doughnut Recipe

American · Dessert · 27 min total

A tender, cake-like doughnut studded with juicy blueberries and topped with a sweet glaze. Perfect for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Grease a doughnut pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
3. In a separate bowl, whisk egg, buttermilk, melted butter, and vanilla.
4. Pour wet ingredients into dry and stir until just combined. Gently fold in blueberries.
5. Spoon batter into prepared doughnut pan, filling each cavity about 2/3 full.
6. Bake for 10-12 minutes, until a toothpick inserted comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
7. For glaze: whisk powdered sugar, milk, and vanilla until smooth. Dip doughnuts into glaze and let set on rack.

Tips

• If using frozen blueberries, toss them in a tablespoon of flour before adding to batter to prevent sinking.
• Store glazed doughnuts in an airtight container at room temperature for up to 2 days.
• For a lemon glaze, substitute milk with lemon juice and add 1/2 teaspoon lemon zest.

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