Best Crispy Blueberry Cake Donuts from Scratch
These blueberry cake donuts are the best, with a crispy exterior and a soft, moist interior. After making them dozens of times, I discovered the trick to keeping them from sticking to the pan. Plus, they’re perfect for a cozy fall treat. If you love recipes like this, you’ll also enjoy Golden Crust Garlic Rosemary Focaccia Muffins and Tortellini Carbonara (30 minutes).
Why This Best Crispy Blueberry Cake Donuts from Scratch Is Pure Comfort
- Crispy exterior with a soft, moist interior
- Easy to make with simple ingredients
- Perfect for a cozy fall treat or any day of the week
- Better than store-bought or takeout
What You'll Need for Best Crispy Blueberry Cake Donuts from Scratch
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- all-purpose flour
- sugar
- baking powder
- salt
- eggs
- buttermilk
- melted butter
- vanilla extract
- fresh blueberries
- cinnamon
- nutmeg
- powdered sugar
- milk
- Optional: additional fresh blueberries for garnish
📝 Ingredient Notes
- all-purpose flour: Make sure to spoon and level the flour to avoid adding too much.
🛒 Tools & Equipment I Recommend
- Silicone Baking Mat — Prevents donuts from sticking and ensures even baking. → See on Amazon
- Donut Pan — Makes perfectly shaped donuts every time. → See on Amazon
How to Make Best Crispy Blueberry Cake Donuts from Scratch
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix eggs, buttermilk, melted butter, and vanilla extract. Combine wet and dry ingredients, then fold in blueberries.
- Bake the donuts: Preheat oven to 375°F (190°C). Grease a donut pan or use a silicone baking mat. Spoon batter into a piping bag or a plastic bag with a corner cut off, and pipe batter into donut molds. Bake for 10-12 minutes or until lightly golden.
- Prepare the glaze: Mix powdered sugar, milk, and a pinch of salt until smooth. Add more milk or powdered sugar to reach desired consistency.
- Glaze the donuts: Let donuts cool for 5 minutes in the pan, then transfer to a wire rack placed over a baking sheet. Dip the top of each donut into the glaze, allowing excess to drip off. Place back on the wire rack and let the glaze set. Garnish with fresh blueberries if desired.
Cook's Tips for Perfect Best Crispy Blueberry Cake Donuts from Scratch
- : For extra crispy donuts, brush the tops with melted butter before glazing.
- Common mistake and fix: If your donuts are sticking to the pan, make sure to grease it well or use a silicone baking mat. Also, avoid overmixing the batter, which can lead to tough donuts.
- : For a fun twist, try adding different extracts like lemon or almond to the batter.
- : Store leftover donuts in an airtight container at room temperature for up to 3 days.
Storing & Reheating Best Crispy Blueberry Cake Donuts from Scratch
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: Batter can be made up to 1 day ahead and stored in the fridge.
Freezing Best Crispy Blueberry Cake Donuts from Scratch
Not recommended for donuts.
How to Reheat Without Drying It Out
Oven: No need to reheat. Microwave: No need to reheat.
Recipe Notes
- Chef tip: For extra blueberry flavor, try using blueberry extract in the batter.
- Best substitution: You can substitute the buttermilk with equal parts milk and lemon juice or vinegar.
- Make-ahead: Batter can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your donuts are browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
High-quality baking sheet — Ensures even baking and easy cleanup. → Check price on Amazon
Best Crispy Blueberry Cake Donuts from Scratch
Ingredients
Main Ingredients
- all-purpose flour
- sugar
- baking powder
- salt
- eggs
- buttermilk
- melted butter
- vanilla extract
- fresh blueberries
Seasonings
- cinnamon
- nutmeg
- powdered sugar
- milk
Optional Toppings
- additional fresh blueberries for garnish
Instructions
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix eggs, buttermilk, melted butter, and vanilla extract. Combine wet and dry ingredients, then fold in blueberries.
- Bake the donuts: Preheat oven to 375°F (190°C). Grease a donut pan or use a silicone baking mat. Spoon batter into a piping bag or a plastic bag with a corner cut off, and pipe batter into donut molds. Bake for 10-12 minutes or until lightly golden.
- Prepare the glaze: Mix powdered sugar, milk, and a pinch of salt until smooth. Add more milk or powdered sugar to reach desired consistency.
- Glaze the donuts: Let donuts cool for 5 minutes in the pan, then transfer to a wire rack placed over a baking sheet. Dip the top of each donut into the glaze, allowing excess to drip off. Place back on the wire rack and let the glaze set. Garnish with fresh blueberries if desired.
Notes
- Chef tip: For extra blueberry flavor, try using blueberry extract in the batter.
- Best substitution: You can substitute the buttermilk with equal parts milk and lemon juice or vinegar.
- Make-ahead: Batter can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your donuts are browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container at room temperature for up to 3 days.
- Freezer: Not recommended for donuts.
- Oven reheat: No need to reheat.
- Microwave reheat: No need to reheat.
- Make ahead: Batter can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 7g
- Carbs: 35g
- Fiber: 1g
- Sugar: 18g
- Sodium: 200mg
- Cholesterol: 50mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Crispy Blueberry Cake Donuts from Scratch FAQs
Yes, the batter can be made up to 1 day ahead and stored in the fridge. However, the donuts are best eaten fresh.
Overmixing the batter can lead to dry donuts. Also, make sure to not overbake them.
Yes, cook at 350°F (175°C) for 6-8 minutes or until lightly golden.
You can substitute the buttermilk with equal parts milk and lemon juice or vinegar.
Yes, these homemade blueberry cake donuts are crispier on the outside and softer on the inside than store-bought ones.
A Warm Final Note
I can’t wait for you to try Best Crispy Blueberry Cake Donuts from Scratch 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!
