Crispy Blueberry Cake Donuts – Better Than Store-Bought

Crispy on the outside and soft on the inside, these blueberry cake donuts are the best way to start your day. After making these many times, I’ve discovered the trick to perfect donuts every time. The warm, golden donuts with crispy edges and juicy blueberries will make your kitchen smell amazing. Try them with my Easy Peach Cobbler French Toast Bake for a perfect weekend brunch. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler French Toast Bake and Creamy Crack Chicken Pasta That's Better Than Takeout.

What You'll Need for Crispy Blueberry Cake Donuts – Better Than Store-Bought

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp baking soda
• Optional: Powdered sugar, for dusting
• Optional: Additional fresh blueberries, for garnish

How to Make Crispy Blueberry Cake Donuts – Better Than Store-Bought

1. Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another bowl, combine milk, eggs, melted butter, and vanilla. Add the wet ingredients to the dry and mix until just combined. Fold in the blueberries.
2. Preheat the oven: Preheat your oven to 350°F (180°C) and grease a donut pan with cooking spray.
3. Fill the donut pan: Transfer the batter to a piping bag or a large zip-top bag with one corner cut off. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
4. Bake the donuts: Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly pressed. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
5. Dust with powdered sugar: Once the donuts are cool, dust them with powdered sugar and garnish with additional blueberries if desired.

Storing & Reheating Crispy Blueberry Cake Donuts – Better Than Store-Bought

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. Make-ahead tip: The batter can be made ahead and refrigerated overnight. Pipe the batter into the donut pan and bake as directed in the morning.

Freezing Crispy Blueberry Cake Donuts – Better Than Store-Bought

Freeze baked and cooled donuts in an airtight container for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat donuts in a 350°F (180°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat donuts in the microwave for 10-15 seconds or until warmed through. This can make them soggy, so the oven method is preferred.

Recipe Notes

• Chef tip: For a lighter donut, you can substitute half of the all-purpose flour with whole wheat flour.
• Best substitution: If you don't have fresh blueberries, you can use frozen blueberries. There's no need to thaw them before using.
• Make-ahead: The batter can be made ahead and refrigerated overnight. In the morning, pipe the batter into the donut pan and bake as directed.
• Scaling: This recipe can be easily doubled to make more donuts.
• Troubleshooting: If your donuts are sticking to the pan, make sure to grease it thoroughly with cooking spray. You can also try using a non-stick donut pan for easier removal.

Crispy Blueberry Cake Donuts – Better Than Store-Bought

⏱

Prep

10 mins

🍳

Cook

12 mins

⏳

Total

22 mins

🍽

Serves

12 donuts

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp baking soda

Optional Toppings

• Powdered sugar, for dusting
• Additional fresh blueberries, for garnish

Instructions

1. Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another bowl, combine milk, eggs, melted butter, and vanilla. Add the wet ingredients to the dry and mix until just combined. Fold in the blueberries.
2. Preheat the oven: Preheat your oven to 350°F (180°C) and grease a donut pan with cooking spray.
3. Fill the donut pan: Transfer the batter to a piping bag or a large zip-top bag with one corner cut off. Pipe the batter into the donut pan, filling each cavity about 2/3 full.
4. Bake the donuts: Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly pressed. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
5. Dust with powdered sugar: Once the donuts are cool, dust them with powdered sugar and garnish with additional blueberries if desired.

Notes

• Chef tip: For a lighter donut, you can substitute half of the all-purpose flour with whole wheat flour.
• Best substitution: If you don't have fresh blueberries, you can use frozen blueberries. There's no need to thaw them before using.
• Make-ahead: The batter can be made ahead and refrigerated overnight. In the morning, pipe the batter into the donut pan and bake as directed.
• Scaling: This recipe can be easily doubled to make more donuts.
• Troubleshooting: If your donuts are sticking to the pan, make sure to grease it thoroughly with cooking spray. You can also try using a non-stick donut pan for easier removal.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze baked and cooled donuts in an airtight container for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat donuts in a 350°F (180°C) oven for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat donuts in the microwave for 10-15 seconds or until warmed through. This can make them soggy, so the oven method is preferred.
• Make ahead: The batter can be made ahead and refrigerated overnight. Pipe the batter into the donut pan and bake as directed in the morning.

Nutrition Per Serving

• Calories: 150
• Protein: 3g
• Fat: 4g
• Carbs: 25g
• Fiber: 1g
• Sugar: 10g
• Sodium: 100mg
• Cholesterol: 30mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Blueberry Cake Donuts – Better Than Store-Bought FAQs

A Warm Final Note

I can’t wait for you to try Crispy Blueberry Cake Donuts – Better Than Store-Bought 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!