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Blueberry Cake Donuts

Blueberry Cake Donuts

Cake donuts filled with fresh blueberries and tossed in glaze.
Course Breakfast
Cuisine American
Keyword easy breakfast recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 donuts
Calories 283kcal


  • 2 tablespoons butter room temperature
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup buttermilk
  • 3 cups flour may need more
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 cup fresh blueberries
  • Oil for frying
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla


  • In the bowl of a stand mixer fitted with the dough hook, beat together the butter and sugar. Beat in the egg.
  • In a separate bowl, combine the remaining dry ingredients.
  • Alternate adding the milk and flour mixture until everything is well combined. Knead for just a couple of minutes. If the dough is too sticky to roll out, add more flour until it's workable.
  • Dump the dough out on a floured surface and pat flat. Sprinkle dough with half of the blueberries and fold dough over on itself. Flatten and sprinkle with remaining blueberries. Fold dough over to cover blueberries and roll out to 1/4 inch thick. Use a donut cutter to cut donuts.
  • Add to a pot of 375 degree oil, just a few donuts at a time so as not to crowd the pan, and fry until golden, about 2 minutes each side.
  • Drain on a paper towel lined plate.
  • Add powdered sugar, milk, and vanilla to a saucepan over low heat and whisk to combine. Once warmed, dip each donut in the glaze to coat and place on a cooling rack. Let dry 5 minutes before serving.


Calories: 283kcal | Carbohydrates: 59g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 157mg | Potassium: 175mg | Fiber: 1g | Sugar: 34g | Vitamin A: 120IU | Vitamin C: 1.2mg | Calcium: 73mg | Iron: 1.6mg