Glazed Blueberry Donut Cake

This recipe was developed and tested in my home kitchen at 5,400 feet above sea level. This cake gives you all the vibes of a glazed blueberry cake donut, but in actual cake form. Super soft, fluffy blueberry cake glazed with a blueberry icing that drips down the sides- it’s the perfect treat and much easier to make than true donuts.

This is a pillowy buttermilk blueberry cake with even more blueberries sprinkled on top before it bakes. The icing is made with mashed up blueberries and it makes for the perfect cross between a blueberry donut and a blueberry muffin. It’s really easy to make and the perfect way to round out summer. Let me show you how to make it!

How to Make Glazed Blueberry Donut Cake

We’re using simple ingredients here, and I actually prefer using frozen wild blueberries because they are so small that you get tons of little pops of berry in every bite. You can use fresh or frozen here though!

To start off, stir together your dry ingredients in a bowl and set that mixture aside. For this recipe that includes all-purpose flour, salt, baking soda, and baking powder. Then in a large bowl, beat together your softened butter, oil, sugar, and powdered sugar until smooth and well combined.

Add in an egg and some vanilla extract and give everything another mix until well combined. Then you want to start adding in your dry mixture, about 1/3 of the mixture at first (this doesn’t have to be perfectly measured or anything), and then stir to combine.

Then add in about half of the buttermilk, again stirring to combine. Then another 1/3 of your dry mixture, mixing through before adding the last half of your buttermilk and again mixing through. With the final addition of your dry ingredients, add in your frozen or fresh blueberries, reserving a small handful for the top of the cake. Stir everything through until you have a thick, mostly smooth batter.

Spread your batter into your baking pan and sprinkle the reserved blueberries over the top of the cake before baking. Bake until the top is lightly golden and a toothpick inserted into the center of the cake comes out mostly clean, with just a few dry crumbs sticking to it. Cool the cake completely before icing.

When you’re ready to ice, mash up your fresh or frozen blueberries with a fork until they release their juices. Optionally, you can use some blueberry jam here instead. Stir in your powdered sugar, salt, milk, and vanilla extract and whisk until you have a smooth icing. It may have a few small chunks of blueberries running through it, this is totally fine!

Then pour the icing over your cake and spread it out so it drips over the edges of the cake. Slice and serve!

Tips and Tricks for Glazed Blueberry Donut Cake

Here are my tips and tricks to help along the way for the perfect Glazed Blueberry Donut Cake!

• Do I need to use the powdered sugar? The addition of powdered sugar adds to the final texture of the cake, making everything feel just a bit softer, and I would not skip it here.
• Do I need to use buttermilk? Yes, you want to use real buttermilk here if possible as it creates a softer, more pillowy cake and it tastes perfect.
• Can I use fresh or frozen blueberries? You can use whatever option you prefer here without any adjustment to the recipe. I really love frozen wild blueberries for this recipe!
• How do I know when the batter is fully mixed? You should have no dry pockets of flour remaining, but you can stir the last bit of dry mixture with blueberries into the batter by hand to avoid over-mixing. You want to mix until everything is just combined and then stop.
• How do I know when the cake is finished baking? The cake should be lightly golden brown on top and a toothpick inserted into the center of the cake comes out mostly clean with just a few dry crumbs clinging to it.
• I’m at about 5,000 ft. above sea level and I find that most people do not need to make any adjustments to my recipes if they live between about 3,000-7,000 ft. above sea level.

Enjoy!

Print

Glazed Blueberry Donut Cake

Servings 8 slices

Ingredients

For the cake:

• 1/2 cup granulated sugar
• 3 tbs. powdered sugar
• 1/2 cup softened unsalted butter
• 1/4 cup vegetable oil
• 1 egg
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 cup buttermilk
• 1 cup frozen wild blueberries

For the blueberry glaze:

• 1 cup powdered sugar
• 1 tbs. blueberry jam or mashed fresh blueberries
• 1 tbs. milk
• 1/4 tsp. salt

Instructions

For the cake:

1. Preheat your oven to 350 degrees and grease an 8-inch round cake pan. In a large bowl, beat together the sugar, powdered sugar, softened butter, and oil until well combined. Add in the egg and vanilla extract and mix until just combined.
2. In a medium bowl, stir together the flour, salt, baking powder, and baking soda. Add about 1/3 of the mixture into the batter, and beat until just combined.
3. Then add in about half of the buttermilk, again mixing until just combined. Repeat this process until all of the buttermilk and add in the frozen blueberries with the final addition of dry ingredients, reserving a handful of berries for the top of the cake. You should have a fairly thick, smooth batter.
4. Spread evenly into your prepared cake pan, sprinkle the remaining blueberries over the top, and bake for 30-32 minutes, or until a toothpick inserted into the center comes out with just a few crumbs clinging to it. Cool the cake completely before icing.

For the blueberry glaze:

1. If you’re using fresh or frozen berries here, mash them with a fork until you have a juicy puree-like mixture. Optionally, you can use blueberry jam here instead. Whisk in the powdered sugar, milk, and salt until well combined and you have a thick, smooth icing that drizzles off of the whisk easily.
2. Pour the icing over the top of the cake and spread around to fully cover the top and drip over the sides. Slice and enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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