Crispy Blueberry Cake Donuts – Better Than Store-Bought
Crispy on the outside, soft and moist on the inside, these blueberry cake donuts are the best way to start your morning. After making these many times, I’ve discovered the trick to getting that perfect crispy exterior every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Honey BBQ Chicken and Rice and Garlic Butter One-Pan Meatballs and Potatoes.
Why This Crispy Blueberry Cake Donuts – Better Than Store-Bought Is Pure Comfort
- Easy to make with simple ingredients
- Crispy exterior and soft, moist interior
- Better than store-bought donuts
- Perfect for breakfast or a sweet treat
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
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 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 ground cloves
- Optional: Powdered sugar for dusting
- Optional: Glaze (powdered sugar, milk, vanilla extract)
📝 Ingredient Notes
- buttermilk: You can substitute with 1/2 cup milk and 1/2 tbsp lemon juice or vinegar.
🛒 Tools & Equipment I Recommend
- Donut Pan — Ensures perfectly shaped donuts every time. → See on Amazon
- Piping Bag — Makes filling the donut pan easy and mess-free. → See on Amazon
How to Make Crispy Blueberry Cake Donuts – Better Than Store-Bought
- Preheat oven: Preheat oven to 350°F (175°C) and grease a donut pan.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
- Fill donut pan: Transfer the batter to a piping bag and pipe into the donut pan, filling each cavity about 2/3 full.
- Bake: Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when touched.
- Cool and glaze: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or glaze as desired.
Cook's Tips for Perfect Crispy Blueberry Cake Donuts – Better Than Store-Bought
- Common mistake and fix: Don't overmix the batter. This can lead to tough donuts. Mix until just combined.
- Tip for perfect donuts: Use a piping bag to fill the donut pan. This ensures even batter distribution and makes it easier to fill the pan.
- Tip for keeping donuts fresh: Store leftover donuts in an airtight container at room temperature for up to 3 days.
- Tip for reheating donuts: To reheat donuts, place them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until warmed through.
Storing & Reheating Crispy Blueberry Cake Donuts – Better Than Store-Bought
Short-Term Storage
Store in an airtight container in the fridge. Store leftover donuts in an airtight container in the fridge for up to 1 week. Make-ahead tip: The batter can be made up to 1 day ahead and stored in the fridge.
Freezing Crispy Blueberry Cake Donuts – Better Than Store-Bought
Freeze leftover donuts for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat donuts in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Microwave: Do not reheat donuts in the microwave as this can make them soggy.
Recipe Notes
- Chef tip: For a fun twist, try adding a teaspoon of lemon zest to the batter for a hint of citrus flavor.
- Best substitution: You can substitute the blueberries with an equal amount of chocolate chips or chopped nuts.
- Make-ahead: The batter can be made up to 1 day ahead and stored in the fridge. Fill the donut pan and bake as directed just before serving.
- Scaling: This recipe can be easily doubled or halved to make more or fewer donuts.
- Troubleshooting: If your donuts are not crispy, try increasing the baking time by a few minutes. If they are burning, try reducing the oven temperature by 25°F (13°C).
Want to level up this recipe?
Stand Mixer — Makes mixing the batter quick and easy. → Check price on Amazon
Crispy Blueberry Cake Donuts – Better Than Store-Bought
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 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 ground cloves
Optional Toppings
- Powdered sugar for dusting
- Glaze (powdered sugar, milk, vanilla extract)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a donut pan.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
- Fill donut pan: Transfer the batter to a piping bag and pipe into the donut pan, filling each cavity about 2/3 full.
- Bake: Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when touched.
- Cool and glaze: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or glaze as desired.
Notes
- Chef tip: For a fun twist, try adding a teaspoon of lemon zest to the batter for a hint of citrus flavor.
- Best substitution: You can substitute the blueberries with an equal amount of chocolate chips or chopped nuts.
- Make-ahead: The batter can be made up to 1 day ahead and stored in the fridge. Fill the donut pan and bake as directed just before serving.
- Scaling: This recipe can be easily doubled or halved to make more or fewer donuts.
- Troubleshooting: If your donuts are not crispy, try increasing the baking time by a few minutes. If they are burning, try reducing the oven temperature by 25°F (13°C).
Storage
- Fridge: Store leftover donuts in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze leftover donuts for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat donuts in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
- Microwave reheat: Do not reheat donuts in the microwave as this can make them soggy.
- Make ahead: The batter can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 180
- Protein: 3g
- Fat: 4g
- Carbs: 32g
- Fiber: 1g
- Sugar: 12g
- Sodium: 150mg
- Cholesterol: 35mg
- 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
Yes, the batter can be made up to 1 day ahead and stored in the fridge. Fill the donut pan and bake as directed just before serving.
If your donuts are not crispy, try increasing the baking time by a few minutes. If they are burning, try reducing the oven temperature by 25°F (13°C).
Yes, leftover donuts can be frozen for up to 3 months. Thaw at room temperature before serving.
Yes, preheat the air fryer to 350°F (175°C) and cook the donuts for 8-10 minutes, or until lightly golden and spring back when touched.
The best way to reheat donuts is in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Do not reheat in the microwave as this can make them soggy.
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!
