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a white plate with a stack of 5 blueberry cake donuts.

Blueberry Cake Donuts

Bursting with a tangy lemon flavour and filled with fresh blueberries - these blueberry cake donuts are the ultimate breakfast treat. Perfect for the donut lover! Whip them up and watch them disappear!
Course Afternoon Tea, Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 donuts
Calories 209kcal
Author Peter G


  • donut pan


  • 230 grams / (2 cups) cake flour sifted, can use all-purpose flour
  • 150 grams (¾ cup) sugar caster or superfine sugar
  • 2 teaspoon baking powder
  • 150 grams (1 cup) blueberries
  • 1 lemon zest only

Wet Ingredients:

  • 170 ml (¾ cup) buttermilk
  • 2 eggs
  • 30 grams (2 tbsp) butter melted

For the Vanilla Glaze:

  • 130 grams (1 cup) powdered sugar
  • ½ tsp vanilla extract
  • 2 tablespoon milk


  • Preheat your oven to 220°C / 425°F. Spray or grease the donut pan. In a medium bowl, combine the sifted cake flour, sugar, baking powder and lemon zest and stir to combine.
  • In a separate bowl or jug, whisk the melted butter, eggs and buttermilk.
  • In a small bowl, mix one tablespoon of flour with the blueberries - make sure to coat the blueberries nicely.
  • 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 donut 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 and vanilla and mix until you form a glaze.
  • To ice, the donuts, dip into the glaze and allow the glaze to set before serving.


  1. Use a proper cake donut pan.  If you can't get hold of one, use a muffin tin instead and make blueberry muffins.
  2. Use a piping bag for best results, and make sure the tip is wide enough to let the blueberries come through.  
  3. If you don't have a proper piping bag use a large Ziplock bag with the corner, cut off and use that instead. Alternatively, use a spoon to pipe the batter into the moulds.
  4. To ensure that the blueberries don't sink to the bottom, don't forget to coat them in a little four.  
  5. Place the donut pan on a baking sheet when baking them - this will help keep the bottom of the oven clean if any batter spills.
  6. Let the donuts cool completely before icing. Once cooled, dip them in the glaze and leave to set.
  7. These blueberry cake donuts keep well for three days if stored in an airtight container at room temperature.


Serving: 1donut | Calories: 209kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 2g