Let’s Talk Blueberry Cake Donuts—Friend to Friend!

Okay, so I’ll tell you a secret—these blueberry cake donuts? I first tried making them on a rainy Saturday after a wild blueberry-picking mishap (don’t ask, mud was everywhere). I remember flinging the flour around wearing my old ‘Best Aunt’ apron, hoping nobody would notice the flour footprints in the hallway. But honestly, these donuts? My niece declared them ‘better than the fancy shop in town,’ which, you know, is a big deal when you’re seven. Anyway, if you’re looking for something that’ll jazz up your breakfast (or sneak in for dessert—no judgment), this is honestly worth a go.

Why You’ll Love This (Or At Least Chuckle While Trying It)

I make these whenever the mood strikes—or whenever someone leaves a half-eaten punnet of blueberries in the fridge, honestly. My family pretty much explodes with excitement when the kitchen starts smelling like a blueberry patch (in a good way, not like the time the blueberry yogurt exploded in my lunchbox). These donuts are perfect for lazy Sunday mornings, especially the kind that drag on forever and you’re in your pajamas until noon.

(On a side note, I used to get really annoyed by sticky dough but now, meh. Just part of the process!)

Gather Up These Ingredients (Or Just Improvise…)

2 cups all-purpose flour (look, I’ve swapped in half whole wheat with okay-ish results when I’ve run low)
3/4 cup sugar (sometimes I use coconut sugar, but it makes them a bit tan—not a crisis)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (my grandmother always told me to use kosher salt, but honestly, any old table salt does the trick)
1/2 tsp cinnamon (optional, but I always add it—I love cinnamon in everything)
2 large eggs
1/2 cup sour cream (Greek yogurt if that’s what you’ve got. I’m not picky.)
1/2 cup milk (almond milk works fine, but I forget to shake it, so keep that in mind)
1/4 cup unsalted butter, melted (you can use neutral oil; it’s less rich but still tasty)
1 tsp vanilla extract (or vanilla paste, which feels fancy but is the same deal, tbh)
1 slightly heaping cup fresh blueberries (frozen work, just toss ‘em in a bit of flour first)

How I Actually Make These Donuts (You Got This)

Start by heating your oven to 375°F (190°C). Pop on your favorite playlist; this goes quicker if you’re dancing.
Grease your donut pans—even if they say they’re nonstick. (Trust me. I neglected this once and it was… a mess. King Arthur’s tips on bakeware save the day if you’re curious.)
Mix flour, sugar, baking powder, baking soda, salt, and cinnamon in a big bowl. Give it a hearty stir. This is when I usually sneeze because of the flour dust—wouldn’t be baking without it!
In a separate, slightly smaller bowl (or just rinse out the same bowl if you’re not into dishes), whisk together the eggs, sour cream, milk, butter, and vanilla.
Pour wet into dry. Gently fold together ’til just combined. Don’t go bananas with the stirring; we want these fluffy, not tough.
Toss blueberries in a teaspoon of flour (prevents them all from sinking to the bottom—well, mostly). Fold them in; things might look a bit lumpy—that’s right.
Spoon or pipe the batter into your donut pan wells, filling each about 3/4 full. If you don’t have a piping bag, a ziptop bag with the corner snipped works alright, but don’t overthink it.
Bake 12 to 15 minutes. They should spring back when poked—not just look set. This is where I usually peek in and then forget I’m peeking and let out a little, “Oh!” when I see how puffed up they get.
Let ‘em cool in the pan for 5-ish minutes, then nudge them out onto a wire rack (or plate, let’s be real). If a donut rips, that’s your snack. Chef’s right!
Optional: Dip them in a quick glaze (1 cup powdered sugar, 2 tbsp milk or lemon juice, stir ’til drizzly) or just sprinkle a bit of sugar on top. Actually, you could just eat them plain and you’d still be winning.

A Few Notes—I Learned These The Hard Way

If your blueberries burst and everything turns a tiny bit purple, that’s not a disaster, it’s just rustic. My sister says it’s ‘artisanal.’
Actually, I find it works better if you gently fold in the berries only halfway, then kinda swirl the rest. Totally optional, but does look fun!
One time I swapped in frozen berries straight from the freezer. Result? A bit soggy, but nobody complained (well, except for my picky cousin—can’t please ‘em all).

Variations I’ve Tried… Some Worked, Some Didn’t

Lemon zest in the batter? Wonderful! Adds sunshine, as my neighbor says.
I once tried chocolate chips plus blueberries. Not gonna lie, it was weird. Edible, but odd.
Swap in diced strawberries—a tad messier but totally delicious in summer.

But What If You Don’t Have the “Right” Equipment?

I used to think a donut pan was crucial (literally went hunting every shop). But a muffin tin works in a pinch—just bake a few minutes longer and call them “donut muffins.” If you want a proper donut hole: line a baking sheet, dollop circles, and accept their wonkiness with pride.

Storing These Beauties (If They Survive)

Store in an airtight container at room temp for a day or two—though honestly, in my house, they never last til the next morning. If you do manage to hide some, a few seconds in the microwave makes ‘em taste brand new.

Serving Ideas—Family Style

We do a little brunch bar: big bowl of fresh fruit, hot coffee, and these donuts piled in the middle. Sometimes I let the kids dunk theirs in yogurt or jam (a bit sticky, but fun). Hey, do what you like. No donut police here.

Pro Tips (Or: Learn From My Regrets)

Don’t rush popping them out of the pan. I did once; broke half the batch. Wait those five minutes, seriously.
If you pour all the batter into one spot and swirl it around, you just get a big blob. Not a donut. Did that. Learn form me!

FAQ—Yes, People Actually Ask Me These!

Can I use wild blueberries? — Absolutely! They’re a bit tarter, which is brilliant. Just watch the color—your batter will get funky (in a good way).
What if I don’t have sour cream? — Use yogurt. Or in a pinch, a splash of milk plus a squeeze of lemon juice works. (We’re all about resourcefulness here.)
Can I fry these instead of bake? — Eh, these are meant for the oven; the batter’s too thick for the fryer, and I’ve ended up with oil soup before. If you want fried, I’d go for Sally’s classic fried donuts.
Is there a gluten-free swap? — Probably, though I’ve only tried a 1:1 baking blend once and found it slightly dry (but totally edible with extra glaze).
They look purple! Is that okay? — Yep—more color, more fun. Sometimes things look wonky but taste fine. Don’t fret.

Oh! Before I forget—if you want to geek out on donut lore (or see what other wild fillings people have tried), there’s a whole world over at Serious Eats’ donut guide. Good for a laugh and maybe some inspiration too.

So go on, get baking! If you clean your kitchen first, you’re already a step ahead of me.

Blueberry Cake Donuts