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Looking down at a round blueberry cake donut with a glossy blueberry jam glaze and visible blueberries on top.

Blueberry Cake Donuts

Blueberry cake donuts with fresh berries and a blueberry jam glaze. Baked, not fried, these soft donuts are made with sour cream and cardamom.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Donuts
  • 2 cups all-purpose flour 250 g, spooned and leveled
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cardamom optional
  • 1 1/2 cups fresh blueberries 9 oz, 255 g
  • 1 tbsp all-purpose flour 8 g, spooned and leveled, for tossing with blueberries
  • 1/2 cup unsalted butter 112 g, melted
  • 1 cup granulated white sugar 200 g
  • 2 large eggs at room temperature
  • 1 tsp vanilla
  • 1/2 cup sour cream 122 g, at room temperature
  • 1/2 cup whole milk 120 ml, at room temperature
For the Glaze
  • 2 cups powdered sugar 260 g
  • 2 tbsp blueberry jam
  • 1 tsp vanilla
  • 2-3 tbsp milk

Method
 

For the Donuts

  1. Preheat Oven and Butter Pan:

    Set oven to 350°F (175°C). Butter a donut pan and put aside.

  2. Whisk Dry Ingredients:

    In a small bowl, mix 2 cups (250 g) all-purpose flour, baking powder, salt, and ground cardamom (if using) with a whisk. Reserve.

  3. Coat Blueberries with Flour:

    In another small bowl, coat blueberries with 1 tbsp (8 g) flour by tossing; set aside. This keeps berries from sinking.

  4. Whisk Wet Ingredients:

    In a large bowl, whisk melted butter, granulated sugar, eggs, vanilla, sour cream, and milk until uniform.

  5. Combine Wet and Dry Mixtures:

    Pour dry mixture into wet mixture and whisk only until blended.

  6. Fold in Blueberries:

    Using a rubber spatula, gently incorporate the floured blueberries.

  7. Pipe Batter into Pan:

    Fill a piping bag with batter, snip the tip, and pipe into the greased pan, filling each cavity to three-quarters full.

  8. Bake and Cool Donuts:

    Bake for 11-12 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack and cool fully. Repeat with leftover batter.
For the Glaze

  1. Prepare Blueberry Glaze:

    For the glaze: In a large bowl (wide enough for dipping), whisk powdered sugar, blueberry jam, vanilla, and 2 tbsp milk until smooth. If needed, add up to 1 tbsp more milk to reach dipping consistency.

  2. Glaze and Set Donuts:

    Immerse each cooled donut in the glaze, place back on the rack, and allow to set for roughly 30 minutes before serving.