Dessert

Wild Blueberry Cake Donuts Recipe

ByHarper Ellington February 27, 2026February 27, 2026

Introduction

These Wild Blueberry Cake Donuts are a delightful treat for any time of day. Soft, tender, and bursting with natural blueberry flavor, they’re easy to make and perfect for sharing with family and friends.

Six donuts are shown on a round white wooden board. Each donut has one layer: a shiny, thick light purple glaze with small dark flecks covering the whole top, dripping unevenly over the edges. The donuts themselves are darker beneath the glaze, with some spots showing through. The white wooden board rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
1/3 cup granulated sugar
1/3 cup whole milk
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup wild blueberries (fresh or frozen)
2 tablespoons wild blueberries (fresh or frozen)
1/8 teaspoon vanilla extract
1 cup powdered sugar (also called icing sugar or confectioner’s sugar)

Instructions

Step 1: Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter and fit a piping bag with a large round tip.
Step 2: In a mixing bowl, whisk together the melted butter, sugar, milk, egg, and vanilla extract until smooth.
Step 3: Sift the flour into the bowl through a fine mesh sieve. Add baking powder and salt, then fold gently with a rubber spatula until the flour is halfway mixed.
Step 4: Fold in 3/4 cup of wild blueberries until evenly distributed and no dry flour remains. If using frozen berries, the batter will turn purple.
Step 5: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut hole, then divide any remaining batter evenly and smooth the tops with a wet fingertip.
Step 6: Bake for 13 to 15 minutes. Let the pan cool on a wire rack for 10 minutes, then turn the donuts out to cool completely before glazing.
Step 7: For the glaze, heat 2 tablespoons of blueberries in a small microwave-safe bowl for 15 to 20 seconds until warm. Mash with a fork and press through a fine mesh sieve to extract the juice, discarding solids.
Step 8: Sift powdered sugar into a bowl, add vanilla and 1/2 teaspoon of blueberry juice. Stir well, adding more juice 1/2 teaspoon at a time until the icing is thick and ribbony.
Step 9: Spoon the glaze over the cooled donuts and let set for 20 minutes before serving.

Tips & Variations

Use fresh blueberries in season for the best flavor, or frozen if fresh are not available—just don’t thaw them before adding to the batter.
For a citrus twist, add a teaspoon of lemon zest to the batter.
Try drizzling with white chocolate instead of the blueberry glaze for variety.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave or oven before serving.