No frying, no mess - just soft, blueberry-packed cake doughnuts with a lemon glaze that makes them worth every minute. Ready in under 30 minutes!
Table of Contents
Recipe snapshot
💬 What it is: Baked not fried - soft cake doughnuts packed with blueberries and a lemon glaze
❤️ Why you'll love it: Frozen blueberries work better than fresh - no bleeding into the batter
👨🍳 How to make it: Mix, pipe and bake - ready in under 30 minutes
Peter's tip: pipe the batter into the pan for neat even doughnuts every time
Ingredients
Worth noting:
- Cake flour - keeps the doughnuts light and airy. Plain or all-purpose flour works if you can't find it - just make sure you sift it
- Buttermilk - the secret to a soft, tender crumb. Substitute with Greek yoghurt thinned with a little milk if you can't source it
- Frozen blueberries - use straight from the freezer. Fresh blueberries bleed into the batter and turn everything purple. Frozen work better here
- Lemon zest - goes into the glaze, not the batter. That's where the lemon flavour really sings
The rest of the ingredients are straightforward - sugar, eggs, butter and baking powder for the doughnuts, icing sugar, vanilla and milk for the glaze.
How to make them - (quick overview)
- Mix dry and wet separately - Combine sifted cake flour, sugar and baking powder in one bowl. Whisk buttermilk, eggs and melted butter in another.
- Fold - add the remaining ingredients - Gently fold wet into dry with the frozen blueberries - don't overmix.
- Pipe and bake - Pipe the batter into a greased doughnut pan filling each cavity about two thirds full. Bake in a 220C oven for 5-7 minutes until golden. Cool in the pan for 5 minutes then transfer to a wire rack.
- Make the glaze and dip - Whisk icing sugar, vanilla, milk and lemon zest until smooth. Dip cooled doughnuts and let the glaze set before serving.
Expert Tips
- Use frozen blueberries straight from the freezer - never thaw them first
- Don't overmix the batter - fold until just combined and stop
- Fill the cavities two thirds full only - they rise more than you expect
- Pipe the batter using a piping bag or zip-top bag with the corner snipped - much neater than a spoon
- Cool completely before glazing - a warm doughnut will melt the glaze right off
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Storage
- Best eaten on the day. Store in an airtight container at room temperature for up to 2 days. Freeze unglazed for up to 3 months - make the glaze fresh when you're ready to serve.
FAQ
Cake doughnuts are often baked in a specialised doughnut pan that has been designed to look like a doughnut. They use baking powder and are baked instead of yeasted doughnuts which are usually fried.
There may be too much liquid in your icing. The secret to a good glaze is to add the liquid (usually milk) to the powdered sugar a little at a time.
More doughnut recipes
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📖 Recipe
Baked Blueberry Cake Doughnuts with Lemon Glaze
Equipment
- Doughnut Pan
Conversions
Ingredients
- 230 grams cake flour, sifted, can use all-purpose flour
- 150 grams sugar, caster or superfine sugar
- 2 teaspoon baking powder
- 150 grams blueberries
Wet Ingredients:
- 170 ml buttermilk
- 2 eggs
- 30 grams butter, melted
For the Vanilla Glaze:
- 130 grams powdered sugar
- ½ tsp vanilla extract
- 2 tablespoon milk
- 1 lemon, zest only
Instructions
- Preheat your oven to 220°C / 425°F. Spray or grease the doughnut pan. In a medium bowl, combine the sifted cake flour, sugar, baking powder and stir to combine.
- In a separate bowl or jug, whisk the melted butter, eggs and buttermilk.
- Combine the flour mixture with the wet ingredients and the blueberries and stir until just combined. And make sure there are no visible lumps of flour.
- Place a piping bag over a tall glass and spoon the doughnut batter into the bag.
- Carefully pipe the batter into the pre-oiled pan. Fill the moulds until just under full. Do not fill to the top as they will rise quite a lot. Bake for 5-7 minutes until golden brown, and then let them cool on a wire rack.
- Combine the powdered sugar, milk, lemon zest and vanilla and mix until you form a glaze.
- To ice the doughnuts, dip into the glaze and allow the glaze to set before serving.
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Peter's Tips →
- Invest in good quality non-stick doughnut pans for easy release and perfect shapes.
- Use frozen blueberries straight from the freezer to prevent colour bleeding into the batter.
- Use a piping or zip-top bag with the corner snipped off for neat, even filling of the doughnut cavities.
- Fill cavities only ⅔ full to allow room for rising. If you accidentally overfill, use a small spoon to remove excess batter before baking.
- Mix the batter just until combined. Over-mixing can lead to tough, dense doughnuts.
- Allow doughnuts to cool completely before glazing to prevent the glaze from melting off.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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Rate and Comment below!This post was first published in July 2011 but was updated with fresh content in February 2025.
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