Crispy Blueberry Cake Donuts – Better Than Store-Bought

Crispy on the outside, soft and moist on the inside, these blueberry cake donuts are better than store-bought. After making these many times, I discovered the trick to getting that perfect texture is to not overmix the batter. Keep reading for more tips. If you love recipes like this, you’ll also enjoy Honey BBQ Chicken and Rice and Garlic Butter One-Pan Meatballs and Potatoes.

What You'll Need for Crispy Blueberry Cake Donuts – Better Than Store-Bought

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: Glaze: powdered sugar, milk, vanilla extract
• Optional: Sprinkles

How to Make Crispy Blueberry Cake Donuts – Better Than Store-Bought

1. Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract. Combine wet and dry ingredients, then fold in blueberries.
2. Pipe the batter: Transfer batter to a piping bag fitted with a round tip. Pipe batter into a greased donut pan, filling each cavity about 2/3 full.
3. Bake: Bake at 375°F (190°C) for 10-12 minutes or until golden brown. Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Dip the top of each donut into the glaze, allowing excess to drip off. Place donuts on a wire rack to set.

Storing & Reheating Crispy Blueberry Cake Donuts – Better Than Store-Bought

Short-Term Storage

Store in an airtight container in the fridge. Store leftover donuts in an airtight container in the fridge for up to 1 week. Make-ahead tip: Prepare the batter up to 1 day ahead and store in the fridge. Pipe and bake the donuts the next day.

Freezing Crispy Blueberry Cake Donuts – Better Than Store-Bought

Freeze unglazed donuts for up to 3 months. Thaw at room temperature before glazing.

How to Reheat Without Drying It Out

Oven: Reheat donuts in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat donuts in the microwave for 10-15 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a fun twist, try adding different berries or chocolate chips to the batter.
• Best substitution: You can substitute the buttermilk with equal parts milk and lemon juice or vinegar.
• Make-ahead: Prepare the batter up to 1 day ahead and store in the fridge. Pipe and bake the donuts the next day.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your donuts are too dry, try adding a bit more buttermilk to the batter. If they're too soggy, try reducing the baking time slightly.

Crispy Blueberry Cake Donuts – Better Than Store-Bought

⏱

Prep

15 mins

🍳

Cook

12 mins

⏳

Total

27 mins

🍽

Serves

12 donuts

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Seasonings

• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• Glaze: powdered sugar, milk, vanilla extract
• Sprinkles

Instructions

1. Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract. Combine wet and dry ingredients, then fold in blueberries.
2. Pipe the batter: Transfer batter to a piping bag fitted with a round tip. Pipe batter into a greased donut pan, filling each cavity about 2/3 full.
3. Bake: Bake at 375°F (190°C) for 10-12 minutes or until golden brown. Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Dip the top of each donut into the glaze, allowing excess to drip off. Place donuts on a wire rack to set.

Notes

• Chef tip: For a fun twist, try adding different berries or chocolate chips to the batter.
• Best substitution: You can substitute the buttermilk with equal parts milk and lemon juice or vinegar.
• Make-ahead: Prepare the batter up to 1 day ahead and store in the fridge. Pipe and bake the donuts the next day.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your donuts are too dry, try adding a bit more buttermilk to the batter. If they're too soggy, try reducing the baking time slightly.

Storage

• Fridge: Store leftover donuts in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze unglazed donuts for up to 3 months. Thaw at room temperature before glazing.
• Oven reheat: Reheat donuts in a 350°F (175°C) oven for 5-7 minutes.
• Microwave reheat: Reheat donuts in the microwave for 10-15 seconds, but be careful not to overheat.
• Make ahead: Prepare the batter up to 1 day ahead and store in the fridge. Pipe and bake the donuts the next day.

Nutrition Per Serving

• Calories: 160
• Protein: 3g
• Fat: 4g
• Carbs: 28g
• Fiber: 1g
• Sugar: 12g
• Sodium: 120mg
• Cholesterol: 35mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Blueberry Cake Donuts – Better Than Store-Bought FAQs

A Warm Final Note

I can’t wait for you to try Crispy Blueberry Cake Donuts – Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!