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A close up of a blueberry donut on a cooling rack

Glazed Blueberry Donuts

These blueberry cake donuts are baked instead of fried and topped with a perfectly sweet glaze.
Course Breakfast
Cuisine American
Keyword easy breakfast recipes, easy donut recipes, kid-friendly recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 donuts
Calories 282kcal


For the donuts:

  • 1 cup flour
  • 1/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk or regular milk with a teaspoon of white vinegar added
  • 1 large egg beaten
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons oil
  • 1/2 cup fresh or frozen blueberries

For the glaze:

  • 1 1/2 cups powdered sugar
  • 1/4 cup milk or water
  • 1 teaspoon vanilla


  • Preheat the oven to 325 degrees. Lightly grease a donut pan.
  • In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
  • In a small bowl, stir together the butter milk, egg, vanilla and oil.
  • Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
  • Fold in the blueberries, trying not to break them up too much.
  • Fill the donut pan and bake for 10-12 minutes or until lightly browned and cooked through.
  • Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
  • Sift the powdered sugar (I usually just whisk it really good to break up any clumps) and place in a small bowl.
  • Stir in the milk and vanilla until fully combined.
  • When the donuts are cool, dunk the tops of the donuts in the glaze.
  • Return the donuts to the wire rack for 5 minutes to let the glaze set.



Calories: 282kcal | Carbohydrates: 60g | Protein: 4g | Fat: 2g | Cholesterol: 33mg | Sodium: 225mg | Potassium: 142mg | Sugar: 43g | Vitamin A: 85IU | Vitamin C: 1.2mg | Calcium: 63mg | Iron: 1.2mg