Glazed Blueberry Cake Donuts

Well…I did it! That’s right, I made some jaw droppingly good fried doughnut just to share with you today! Well, truthfully, I made them because of this thing called pregnancy cravings. Whatever. As I have shared with you before, I have no self-control when it comes to doughnuts. Specifically cake doughnuts!

When I lived in Indianapolis I would have to drive past the infamous Long’s Doughnuts everyday on my way to work. Luckily for my waist line they only accept cash and I never carry cash on me. Well, maybe sometimes I would carry cash when I really have a craving for a Long’s Doughnut! 😉 Since I live about 3 1/2 hours away from Indy now it would just be ridiculous for me to drive there just for a doughnut, right?

So what’s a girl to do when a pregnancy craving hits you so hard you actually thought of running to the store in the middle of the night? And it surely didn’t help when I Stumbleuponed this recipe from Jessica! I just had to make them! Warm cake doughnuts packed with plump blueberries and dripping in a lemon you can’t eat just one! 😀

Glazed Blueberry Cake Donuts

Warm cake doughnuts packed with plump blueberries and dripping in a lemon glaze! Bet you can't eat just one!

Yield: 12 doughnuts

Prep Time: 15 minutes

Cook Time: 15 minutes


For the Doughnuts:
2 ¼ cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup buttermilk
1 egg, lightly beaten
2 teaspoons vanilla extract
1 ½ cups fresh blueberries (make sure they are thoroughly dry before using)
oil for frying (about 1 quart)

For the Lemon Glaze:
1 cup confectioners’ sugar
2-4 tablespoons lemon juice


Line 2 baking sheets with parchment and sprinkle them generously with flour.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine; set aside.
In another bowl, combine egg, buttermilk and vanilla extract; set aside.
Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in the milk mixture, bring the dough together with a spoon. Before it comes completely together, add in blueberries and bring dough together with your hands to form a large ball (add a splash of milk if it is too crumbly).
Turn the dough onto 1 of the prepared baking sheets and lightly sprinkle the top of the dough with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 5 to 10 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter or 3 inch biscuit cutter and a 1 inch biscuit cutter, cut out doughnut shapes. Place the cut doughnuts onto the second sheet pan. Re-roll the scraps of dough and holes and cut additional doughnuts from the dough. Transfer the dough to the freezer until it is slightly hardened while you heat the oil (about 10 minutes).
Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
For the glaze: While the cut doughnut shapes are in the freezer, make the glaze by whisking together the confectioners’ sugar and lemon juice until the mixture is smooth. Set aside.
To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown. Turn the doughnuts over and fry until the other side is golden. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.

Source: adapted from How Sweet It Is originally adapted from Allrecipes

Love doughnuts as much as I do? Check out a few of my favorites! 😀

Apple Cider Doughnuts          

15 Minute Doughnuts             

Glaze Doughnut Muffins         

Doughnut Muffins                    

Blueberry Doughnut Muffins 

**Don’t forget that I will be introducing a new website on August 31! Those of you that are subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your email! 😀

One Year Ago: Triple Chocolate Cherry Brownies 

Two Years Ago: Fresh Fruit Tart                               

20 Responses to “Glazed Blueberry Cake Donuts”

  1. #
    Livebakelove — August 9, 2012 @ 11:41 am

    Yummy!!! I want one:-)!!!! Better than the oatmeal i had for breakfast!

  2. #
    Sally — August 9, 2012 @ 11:50 am

    Christina…. you amaze me everyday! I’m working on a chocolate cake donut recipe right now, but I think you’ve convinced me to change directions! I can’t get enough berries lately too. :)

  3. #
    Erin's DC Kitchen — August 9, 2012 @ 11:58 am

    I’m glad to know someone else out there loves cake donuts. I’ll take a plain cake over a Krispy Kream any day :-)

  4. #
    christina — August 9, 2012 @ 2:02 pm

    Oh, great. Now I have a mad craving for cake donuts too. : )

  5. #
    colleen — August 9, 2012 @ 2:28 pm

    Holy heck these look awesome. oops, yup, just drooled on the keyboard…

  6. #
    Michael Ann — August 9, 2012 @ 3:55 pm

    I am not a donut fan at all but I have to say these look good!! I remember you glazed donut donuts too and still have to try those.

    • Michael Ann replied: — August 9th, 2012 @ 3:56 pm

      I meant glazed donut muffins :-)

  7. #
    ChgoJohn — August 9, 2012 @ 5:03 pm

    Donuts with blueberries. Just when I think you’ve come up with the best recipe ever, you do it again with an even better one. :)

  8. #
    Erin @ The Spiffy Cookie — August 9, 2012 @ 7:45 pm

    Yum! Blueberry doughnuts are my favorite.

  9. #
    Laurie {Simply Scratch} — August 10, 2012 @ 12:56 am

    Uhhhh yes please! Give me the entire stack STAT!

  10. #
    Lauren at Keep It Sweet — August 10, 2012 @ 5:29 am

    Ah these look crazy good!

  11. #
    kokostanley — August 10, 2012 @ 1:20 pm


  12. #
    amy@afternoonpopcornsnack — August 10, 2012 @ 4:54 pm

    Coffee on one blogger’s post and now these amazing donuts? It’s 5pm and I’m ready for donuts and coffee. I bet these are addicting!

  13. #
    melissa@IWasBornToCook — August 11, 2012 @ 11:36 am

    These look insanely delicious!!

  14. #
    Chinwe — October 9, 2012 @ 7:55 am

    Can this baked instead? Men with all the yummy goodies on ur blog, I have to choose a healthy alternative so I can make space for all your yummy delectable.

  15. #
    Jenni Bass — February 21, 2013 @ 8:20 pm

    I live in Greenwood, Indiana. I LOVE Long’s donuts. Can’t wait to make these. My favorite donut at Long’s is the blueberry donut.

  16. #
    Kimberly — March 6, 2013 @ 4:37 pm

    Thanks for the recipe. I too used to live in Indianapolis and whenever we visit we pick some up for the plane ride home. My daughter has been craving these and I plan on making them for her birthday breakfast. Thanks

  17. #
    Janet — September 22, 2013 @ 9:34 am

    These look absolutely wonderful. My PopPop used to take me and the other grandkids to Circus Donuts in Charleston SC; he ALWAYS got a blueberry cake doughnut so this recipe brings back sweet memories. =)

    Is there any way to make these donuts without frying them? Frying may be the best or more ideal method of cooking but I was wondering if I could bake them.. perhaps if I bought one of those donut sheet pans?

    Thank you for all the yummy recipes!!

  18. #
    Connie — January 17, 2014 @ 9:54 am

    Just curious if anyone has tried baking them in donut pans rather than frying ?

    • Christina replied: — January 23rd, 2014 @ 9:00 pm

      Hi Connie,
      I haven’t tried making these in a doughnut pan before so I’m not sure how the end result would be. If you end up giving it a try I would love to know how it turns out! :)

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