These Wild Blueberry Cake Donuts with Blueberry Icing are pure magic. They’re soft, fluffy, packed with juicy wild blueberries, and finished with a naturally vibrant purple glaze made from real simmered blueberries.

They’re perfect for a springtime brunch, Mother’s Day—or honestly, any time you want a bakery-worthy treat at home.

And the best part? They’re baked, not fried—so you can whip them up without any mess.

Why You’ll Love These Donuts

• Baked, not fried — no need for a deep fryer!
• Real fruit flavor in both the donut and the glaze.
• Bright, beautiful color without any food coloring.
• Ready in under an hour with basic pantry ingredients.

Tips for the Best Baked Blueberry Donuts

• Don’t thaw the blueberries — keep them frozen so they don’t bleed too much into the batter.
• Use Greek yogurt or sour cream — it keeps the donuts moist and gives them a tender crumb.
• Strain the blueberry glaze for a smooth, gorgeous finish (especially if you’re photographing them!).

How to Store

Store the glazed donuts in an airtight container at room temperature for up to 2 days.

For longer storage, you can refrigerate them for up to 5 days—but bring them to room temperature before serving for the best texture.

You can also freeze the unglazed donuts for up to 2 months. Thaw and glaze when ready to eat!

Can I Make a Smaller Batch?

Absolutely! This recipe yields about 12 standard-sized donuts, but if you only want 6, you can easily cut all the ingredients in half. Same great flavor, just a smaller batch—perfect for smaller households or when you don’t want too many leftovers.

Baked Wild Blueberry Cake Donuts with Blueberry Icing

Yield: 12

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 50 minutes

Print

Ingredients

For the Donuts

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ¾ cup sour cream or plain Greek yogurt
• ½ cup milk
• 2 large eggs
• 2 tsp vanilla extract
• 4 tbsp melted butter or neutral oil
• 1 cup frozen wild blueberries (tossed in 1 tsp flour)

For the Blueberry Icing:

• ½ cup frozen wild blueberries
• 1 tbsp lemon juice
• 1–2 tbsp water (if needed)
• 1 ½ to 2 cups powdered sugar (to desired thickness)

Instructions

1. Preheat oven to 350°F and grease a standard donut pan.
2. In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and sugars.
3. In another bowl, whisk together sour cream, milk, eggs, vanilla, and melted butter.
4. Pour the wet ingredients into the dry and mix until just combined—don’t overmix. Gently fold in the floured blueberries. Spoon or pipe the batter into the donut pans, filling each about ¾ full.
5. Bake for 12–15 minutes, or until a toothpick comes out clean and the tops spring back when touched.
6. Let cool in the pan for 5 minutes, then transfer to a wire rack.
7. Once the donuts are almost cool, prepare the icing. In a small saucepan, simmer blueberries and lemon juice over medium heat until the berries burst and release juice (about 4–5 minutes).
8. Mash with a fork, then strain through a fine mesh sieve to remove skins (optional but recommended for smooth glaze). Whisk the blueberry liquid into powdered sugar until you reach your desired glaze consistency. Adjust with more sugar or a few drops of water if needed.
9. Dip the cooled donuts into the glaze, let excess drip off, and place back on the rack to set. Enjoy!