Blueberry Cake Donut Recipe – Easy, Moist & Gluten-Free Favorite

Blueberry cake donut recipe lovers, this one’s for you. If you’ve ever wished for a donut that’s tender, sweet, bursting with blueberries—and completely gluten-free—you’re in the right kitchen. This isn’t just another treat; it’s a feel-good bake that brings joy with every bite. I created this blueberry cake donut recipe after lots of testing to get the perfect balance of soft crumb, bold blueberry flavor, and that signature cake-style texture. Whether it’s for a cozy brunch, a weekend bake, or just a craving for something special, these donuts are about to become your new favorite.

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Why This Blueberry Cake Donut Recipe Is a Must-Bake Treat

A Sweet Kitchen Memory with Blueberries

My love for blueberry cake donut recipe began one quiet Sunday morning in my Asheville kitchen, mixing batter with fresh blueberries from the farmer’s market. The smell instantly took me back to childhood, baking beside my grandmother. That first batch was a little lumpy—but when my gluten-sensitive husband took a bite and said, “This tastes like a real donut,” I knew it was a winner. Now, this recipe is our Saturday favorite—especially when we serve it alongside a slice of blueberry swirl honey pound cake for guests. It’s amazing how a little fruit and flour can bring back so many memories.

What Makes This Recipe Stand Out

If you’ve ever wondered what makes a blueberry cake donut recipe different from the rest, it comes down to texture and technique. Unlike yeast-raised donuts that rely on rising time and frying, cake donuts are denser and richer—closer to actual cake, but with a crisp edge from baking. That’s why they’re ideal for gluten-free baking: you don’t need gluten for structure when you’re going for moist and tender. this blueberry cake donut recipe is one you’ll come back to over and over again.

The Essential Ingredients for Perfect Gluten-Free Donuts

Choosing the Right Gluten-Free Flour & Add-ins

A truly great blueberry cake donut recipe starts with quality ingredients—and for gluten-free baking, that means choosing the right flour. I’ve tested everything from almond flour to oat blends, but for this recipe, a gluten-free all-purpose flour with xanthan gum works best. It creates a soft, moist crumb without the dryness many gluten-free donuts suffer from.
Yogurt or sour cream adds richness and helps bind everything together, giving the donuts their classic cake-like bite. As for the blueberries? You can use fresh or frozen—just don’t thaw the frozen ones before folding them in, or the batter turns purple and streaky (unless that’s your thing).

Here’s what you’ll need:

• Gluten-free all-purpose flour
• Baking powder and a pinch of baking soda
• Fine sea salt
• Cane sugar
• Large egg
• Unsweetened Greek yogurt or sour cream
• Milk of choice (I use almond milk)
• Vanilla extract
• Blueberries (fresh or frozen)

This ingredient combo makes the donuts tender, flavorful, and balanced—no gluten required.

Building the Best Batter for Cake Donuts

Unlike traditional cake batter, the batter in a blueberry cake donut recipe should be thick enough to pipe but not dry. That balance is key for getting the signature donut shape and texture.
Cake donuts don’t rely on yeast or rising time, so your leavening agents—baking powder and baking soda—do the heavy lifting. Mixing the wet and dry ingredients separately ensures an even texture, and adding blueberries last prevents them from sinking or bursting.

One pro tip: after you combine everything, let the batter rest for 5–10 minutes. This gives the flour time to hydrate, especially important in gluten-free baking. Once your batter is smooth (but not over-mixed), it’s ready to pipe into the donut pan and bake.

If you’re exploring more ways to use blueberries in your baking, try the blueberry almond clafoutis for a custardy brunch option. Or, for a lighter protein-rich idea, check out the blueberry cottage cheese breakfast bake—both delicious and gluten-free friendly.

How to Make Blueberry Cake Donuts – Step-by-Step

Mixing, Piping, and Baking the Donuts

Making this blueberry cake donut recipe is surprisingly simple, even for beginner bakers. Preheat your oven to 350°F (175°C) and lightly grease a nonstick donut pan to get started. In one bowl, whisk together your gluten-free flour, baking powder, baking soda, and salt. In another, combine the egg, sugar, yogurt, milk, and vanilla until smooth. Slowly fold the dry ingredients into the wet, stirring gently until no streaks remain.
Finally, fold in your blueberries with care to avoid crushing them. Spoon the thick batter into a piping bag or zip-top bag with the corner snipped off, and pipe into the donut pan about ¾ full.

Bake for 14–17 minutes, or until the tops are lightly golden and a toothpick comes out clean. Allow the donuts to rest in the pan for 5 minutes before moving them to a wire rack to cool completely. They’ll firm up slightly as they cool, holding that perfect donut shape with a soft, cakey center.

Creating the Blueberry Glaze (Optional but Amazing)

While these donuts are delicious on their own, a glossy blueberry glaze makes them bakery-case stunning. Simmer ½ cup of blueberries with 1 tablespoon of lemon juice in a saucepan until the berries begin to burst. Strain the juice and mix it with 1 cup of powdered sugar until smooth. Add more sugar for thickness or more juice for shine.

Dip the tops of your cooled donuts in the glaze and let them set for 15 minutes. This blueberry cake donut recipe shines with its bold purple hue and perfectly balanced sweet-tart flavor.

For another vibrant glaze idea, our lemon blueberry poke cake features a tangy finish that pairs beautifully with donuts. And if you prefer oil-based batters, the lemon blueberry olive oil cake shows how well citrus and blueberries can work together.

Serving, Storing & Blueberry Donut Tips

How to Serve Blueberry Cake Donut Recipe Like a Pro

There’s no wrong way to enjoy a fresh blueberry cake donut recipe, but there are a few fun ways to elevate the experience. Serve them warm—right after the glaze has set slightly—for that bakery-soft bite and glossy finish.
Want to get fancy? Sprinkle on lemon zest or a dusting of powdered sugar. For texture, try dipping the tops in a cinnamon crumble before baking. And if you’re skipping the glaze, brush with melted butter and roll in cinnamon sugar right after baking—they’re just as dreamy.

These donuts also shine as a kid-friendly dessert or sweet afternoon snack. Their soft cake-like texture and fruity punch make them a favorite with little hands and big smiles.

How to Store and Keep Them Fresh

One of the best parts of this blueberry cake donut recipe is how well the donuts keep. After cooling, store them in an airtight container at room temperature for up to two days. The glaze will firm up slightly but stay glossy and flavorful.

If you want to make a batch ahead, refrigerate them for up to five days. To reheat, just pop one in the microwave for 10–12 seconds to bring back that fresh-baked softness. For longer storage, freeze the donuts (unglazed works best) individually wrapped in plastic wrap and stored in a freezer-safe bag. They’ll keep for a month and reheat beautifully—just thaw overnight and warm gently before serving.

FAQs About Blueberry Cake Donut Recipe

Conclusion:

There’s something so satisfying about making your own blueberry cake donut recipe, especially when they turn out this good. From the golden edges to the juicy bursts of real blueberries, these gluten-free treats deliver everything you love about classic donuts without the fryer or the gluten. Whether you’re baking for brunch, a cozy weekend at home, or simply craving something sweet and nostalgic, this blueberry cake donut recipe will hit the spot. Don’t be surprised if they disappear as fast as they bake. Discover even more delicious recipe ideas on HomemadeCake’s Pinterest, and stay in the loop with our newest creations by following us on HomemadeCake’s Medium.