Simple Glazed Blueberry Cake Donuts for Easy Home-Baking
Why go to the donut shop when you can make these at home with just a few ingredients?
Today we are introducing yummy donuts made fresh in our Mountaintop Kitchen. Discover the joy of making donuts at home with our Glazed Blueberry Cake Donuts—a treat that marries the comforting, nostalgic flavors of traditional cake donuts with the burst of fresh blueberries and a zesty lemon glaze. Donuts have long been a beloved indulgence, their origins tracing back centuries to European “fried cakes” brought to America by early settlers. Today, they’re a quintessential treat, beloved for their comforting flavors and soft, pillowy texture.
These donuts are perfect for home bakers who crave a cafe-quality treat without complicated steps. The dough is simple to prepare, and these donuts skip the yeast—meaning no waiting around for rising, just quick mixing, rolling, and frying. The result? A tender, fluffy cake donut with a crisp golden exterior that gives way to a soft interior studded with sweet, juicy blueberries. A drizzle of tangy lemon glaze provides the perfect finishing touch, adding a bright, citrusy balance to each warm, pillowy bite.
Once you sink your teeth into these bakery-style treats, you’ll see why homemade donuts are well worth the small effort. So grab your ingredients, roll up your sleeves, and prepare for the ultimate homemade donut experience—one that’s sure to make mornings (or any time of day) a little sweeter.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
No altitude adjustments are required to make these delicious donuts.
Here’s a step-by-step donut recipe for these classic Glazed Blueberry Cake Donuts. These classic blueberry donuts are soft and cakey, with a lemon glaze that enhances the flavor of fresh blueberries. Perfectly fried and irresistible, they’re sure to delight!
Classic Blueberry Donuts with Lemon Glaze
Yield: About 18 donuts
Prep Time: 30 minutes
Frying Time: 20–25 minutes
Total Time: 1 hour
Here’s a breakdown of the ingredients and their role in making these classic Glazed Blueberry Cake Donuts:
Donut Batter
Unbleached White All-Purpose Flour (3 cups, packed / 525 g): Forms the structure of the donuts, giving them a soft yet sturdy texture that holds up during frying.
Cornstarch (½ cup, packed / 80 g): Adds tenderness, lightening the donuts’ texture and preventing them from becoming too dense.
Baking Powder (2 tsp / 7 g): Acts as a leavening agent to create a light, fluffy texture by releasing gas during frying.
Baking Soda (½ tsp): Works with the acidity in the yogurt to provide additional lift, helping the donuts puff up.
Salt (½ tsp): Enhances the flavor of the donuts and balances the sweetness.
Granulated Sugar (1 cup / 240 g): Sweetens the batter while adding moisture, contributing to a tender crumb.
Vegetable Shortening (⅓ cup / 65 g): Adds richness and helps keep the donuts tender and moist. Shortening also prevents excess spread in the hot oil.
Eggs (2 large): Bind the ingredients together and add richness, moisture, and structure to the dough.
Vanilla Extract (¼ tsp): Adds a hint of warmth and complements the flavor of the blueberries and lemon glaze.
Fresh Blueberries (2 cups / 280 g): Provide bursts of fruity flavor and juiciness, making each bite vibrant and refreshing.
Greek Yogurt (1 cup / 240 g): Adds moisture, richness, and slight acidity to balance the sweetness. It also works with the baking soda for additional leavening.
Frying Oil
High-heat Oil (4–6 cups / 32–48 fl oz / 960 mL–1.4 L): Used to fry the donuts, creating a crisp exterior. A neutral, high-smoke-point oil like canola, vegetable, corn, or peanut oil ensures that the donuts cook evenly without imparting a strong flavor.
Lemon Glaze
Powdered Sugar (2 cups, packed / 320 g): Provides the sweet base for the glaze while creating a smooth, glossy finish.
Water (4 Tbsp / 60 mL): Helps dissolve the powdered sugar, creating a smooth, pourable glaze consistency.
Lemon Juice (1 tsp / 5 mL): Adds a subtle tartness to balance the sweetness of the glaze and complements the flavor of the blueberries.
Each ingredient in this recipe contributes to the unique texture, flavor, and appearance of these delicious blueberry donuts!
Nutrition Information (per donut)
• Calories: ~275
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 25mg
• Sodium: 105mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g
Make the Dough
In a large bowl, whisk/sift together the flour, cornstarch, baking powder, baking soda, and salt.
In a stand mixer with the paddle attachment (or by hand), cream the sugar and shortening until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the Greek yogurt to the creamed mixture, starting and ending with the flour mixture.
Gently fold in the blueberries.
Roll and Cut the Dough
Lightly flour your work surface and roll the dough to ¼ -inch thickness (thicker if desired).
Cut donuts with a 3.5-inch donut cutter and a 1-inch one for the holes, dipping the cutter in flour between cuts. Gather scraps, re-roll, and cut until all dough is used. Tip: Use a glass if you do not have dough or cookie cutters.
Place donuts on the prepared baking sheet. Let them rest while you heat the oil.
Fry the Donuts
In a deep pot, pour 4–6 cups (32–48 fl oz / 960 mL–1.4 L) of oil, ensuring it’s deep enough for the donuts to float freely. Heat to 350°F (175°C).
Carefully add 2–3 donuts at a time, frying until golden brown, about 1–2 minutes per side. Adjust the heat as necessary to maintain the oil temperature.
Remove donuts with a slotted spoon or spatula and place them on a paper towel prepared baking tray.
Prepare the Glaze
In a medium bowl, whisk together the powdered sugar, water, and lemon juice until smooth.
Once donuts are cool, dip each in the glaze, letting excess drip off. Return donuts to the rack for the glaze to set.
Tips for Success
Oil Temperature: Use a thermometer to maintain the ideal frying temperature; too hot, and the donuts will burn on the outside before cooking through.
Blueberries: Fresh blueberries work best here, but if you only have frozen, keep them frozen until ready to fold in to prevent the dough from becoming too wet.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Sauce pan (This is a versatile pan that works on all cooktops.)
Parchment paper (Also check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
USA cookie sheet pans (Get the best you can afford; much worth it! This 3-piece set won’t disappoint.)
Set of round cookie cutters (These cutters will cut perfect, round donuts and donut holes.)
Thanks for stopping by our little kitchen today! — Stone, The Mountaintop Baker