Perfect Blueberry Cake Donuts with Easy Lavender Glaze Recipe

Introduction

Picture this: the scent of freshly baked blueberry cake donuts filling your kitchen, the subtle sweetness of lavender glaze wafting on the air. It’s the kind of moment that feels like a warm hug or the perfect start to a lazy morning. Honestly, the first time I made these blueberry cake donuts, I knew I was onto something special.

Let me tell you, these donuts are not your average baked treat. They’re soft, moist, and bursting with juicy blueberries in every bite. Pair that with the floral sweetness of lavender glaze, and you’ve got yourself a downright irresistible combo. My family couldn’t stop sneaking them straight off the cooling rack (and I can’t blame them).

This recipe started as a little experiment during a rainy weekend when I wanted something comforting but unique. Now, it’s become a staple for brunch gatherings, birthday breakfasts, and even those “I need a treat” moments. Trust me, this is one you’ll want to bookmark and make again and again.

Perfect for impressing guests or treating yourself, these donuts are dangerously easy to whip up and absolutely worth every bite. So, grab your apron and get ready to bake something magical!

Why You’ll Love This Recipe

• Quick & Easy: These donuts come together in under 30 minutes, so you can have a homemade treat in no time.
• Simple Ingredients: No complicated or hard-to-find items—most of these are pantry staples.
• Perfect for Any Occasion: Ideal for brunch, birthday breakfasts, or as a fun weekend project.
• Crowd-Pleaser: Kids love the sweet blueberry flavor, and adults can’t get enough of the lavender glaze’s sophistication.
• Unbelievably Delicious: The moist, tender crumb paired with the sweet floral glaze is next-level comfort food.

What sets this recipe apart is the balance of flavors. The blueberries add a pop of fruity sweetness, while the lavender glaze is subtle and not overpowering. Plus, baking these donuts instead of frying keeps things lighter without sacrificing taste. They’re the kind of treat you’ll want to savor with your morning coffee—or any time of day, really.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a tasty and unique treat. You likely already have most of these in your pantry!

• For the donuts:
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar
• 1/2 cup (120ml) buttermilk (or substitute with 1/2 cup milk plus 1 tablespoon lemon juice)
• 1/4 cup (60ml) vegetable oil
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh or frozen blueberries (if using frozen, do not thaw)
• For the lavender glaze:
• 1 cup (120g) powdered sugar
• 2 tablespoons (30ml) milk
• 1/2 teaspoon dried culinary lavender, crushed
• 1/4 teaspoon vanilla extract

Looking for substitutions? You can swap out the buttermilk for a non-dairy alternative, like almond milk with a splash of vinegar. Frozen blueberries work wonderfully here, but if it’s summer, fresh ones are even better.

Equipment Needed

• Donut pan (regular or mini)
• Mixing bowls (at least two)
• Whisk or hand mixer
• Spatula
• Measuring cups and spoons
• Cooling rack

If you don’t have a donut pan, you can use a mini muffin tin for “donut holes” instead. I’ve tried both methods, and they work like a charm!

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your donut pan lightly with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, mix the granulated sugar, brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the donuts soft and fluffy.
5. Gently fold in the blueberries. If using frozen blueberries, toss them in a little flour first to prevent them from sinking to the bottom.
6. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
7. Bake for 12-14 minutes, or until the donuts spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
8. While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, crushed lavender, and vanilla extract until smooth.
9. Dip each cooled donut into the glaze, allowing any excess to drip off. Place back on the cooling rack to let the glaze set.

Pro tip: If your glaze feels too thick, add a tiny splash of milk. Too thin? Add a bit more powdered sugar. It’s all about finding that perfect consistency!

Cooking Tips & Techniques

• Don’t overmix: Overmixing can lead to dense donuts. Stir just until the ingredients are combined.
• Use fresh lavender: Make sure to use dried culinary lavender for the glaze—regular lavender from the garden isn’t food-safe.
• Room temperature ingredients: Let your egg and buttermilk come to room temperature for a smoother batter.
• Test for doneness: If you’re unsure, insert a toothpick into one donut—it should come out clean.
• Cool completely: Allow the donuts to cool fully before glazing to avoid the glaze sliding off.

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend. The texture will remain soft and fluffy.
• Dairy-Free: Swap buttermilk for almond or oat milk mixed with lemon juice.
• Seasonal Twist: Swap blueberries with diced strawberries or blackberries for a fruity variation.
• Flavor Boost: Add a pinch of lemon zest to the glaze for a citrusy kick.

Personally, I’ve tried the lemon zest variation, and it’s a game-changer. The added zest complements the lavender beautifully!

Serving & Storage Suggestions

Serve these donuts slightly warm or at room temperature, paired with a cup of coffee or tea. For a special touch, sprinkle a few extra lavender bits on top of the glaze.

Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them into the microwave for 10 seconds or enjoy them cold—the flavor gets even better over time!

Nutritional Information & Benefits

Each donut is estimated to have around 200 calories, with 8g of fat, 27g of carbs, and 2g of protein. They’re baked, not fried, making them a lighter option compared to traditional donuts.

Blueberries are loaded with antioxidants and vitamin C, while lavender can offer calming properties. It’s a treat that’s sweet and soothing at the same time!

Conclusion

These blueberry cake donuts with lavender glaze are a little slice of heaven. They’re easy to make, bursting with flavor, and perfect for impressing guests or treating yourself. Whether you’re baking for a celebration or a quiet morning, this recipe will be the star of the show.

I hope you love this recipe as much as I do! Let me know how yours turn out, and feel free to share your own twists—maybe a new glaze flavor or a creative topping. Happy baking!

FAQs

Can I make these donuts without a donut pan?

Yes, you can use a mini muffin tin to create donut holes instead!

What if I don’t have culinary lavender?

You can skip it or substitute with a touch of vanilla extract for a classic glaze.

Can I freeze these donuts?

Absolutely! Freeze them unglazed for up to 2 months. Add the glaze after reheating.

What’s the best way to crush lavender for the glaze?

Use a mortar and pestle or place the lavender in a zip-top bag and crush it with a rolling pin.

Can I use frozen blueberries?

Yes, frozen blueberries work great! Just don’t thaw them before adding to the batter.

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