These blueberry cake donuts are a fun change from your morning muffin! They’re light, tender, and just bursting with wild blueberries. A simple powdered sugar glaze with real blueberry juice makes them look super pretty!
Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter and fit a medium-large piping bag with a large round tip. Set aside.
Add the butter to a large, microwave safe mixing bowl. Heat the butter until melted, about 20 to 30 seconds.
Add the sugar, milk, egg, and vanilla to the butter. Whisk smooth.
Use a fine mesh sieve to sift the flour into the bowl. Add the baking powder and salt. Fold gently with a rubber spatula until the flour is mixed in about halfway.
Add the blueberries. Continue to fold the donut batter gently until the blueberries are evenly distributed, and no dry bits of flour remain. If using frozen blueberries, the batter will probably turn purple.
Spoon the donut batter into the prepared piping bag. Pipe one full circle of batter neatly into each of the 6 donut holes. Pipe any remaining batter evenly amongst the 6 donuts, then use a wet fingertip to smooth the top of the batter of each donut.
Place the donut pan in the preheated oven and bake the donuts for 13 to 15 minutes. Remove the pan from the oven and cool the donuts on a wire rack for 10 minutes. Gently turn the donuts out onto the rack to cool completely before glazing.
To glaze the donuts, heat the blueberries for 15 to 20 seconds in a small microwave safe bowl. Mash the warmed berries with a fork, then press them through a fine mesh strainer. Reserve any juice and discard the solids.
Sift the powdered sugar into a second bowl and add the vanilla. Add blueberry juice by the ½ teaspoon, stirring well between each addition, until the glaze is runny, but still quite thick, about the consistency of honey. Spoon the glaze evenly over each cooled donut—there is enough glaze for all 6 donuts. Let the glaze set for at least 20 minutes before serving.
Video
Notes
¾ cup of fresh wild blueberries weighs approximately 120 grams.
Fresh berries will not stain the donut batter purple the way frozen berries will.
Baked blueberry donuts are best the day they're made which is why the recipe only makes 6 donuts.
The glaze will melt and run if the donuts don't have a bit of air in storage. You can try small parchment paper squares in between the donuts to help prevent this.