Crispy Blueberry Cake Donuts – Better Than Store-Bought
Blueberry cake donuts are a favorite in our house. After making them dozens of times, I’ve perfected this easy recipe that yields crispy, golden donuts with a tender crumb and bursting blueberry flavor. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Oven Baked Sweet Potato Fries and Bacon Egg and Cheese Breakfast Quesadillas.
Why This Crispy Blueberry Cake Donuts – Better Than Store-Bought Is Pure Comfort
- Crispy exterior with a soft, fluffy interior
- Bursting with fresh blueberry flavor in every bite
- Easy to make with simple ingredients
- Better than store-bought or frozen donuts
What You'll Need for Crispy Blueberry Cake Donuts – Better Than Store-Bought
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Blueberry cake mix
- Eggs
- Milk
- Vegetable oil
- Blueberries
- Baking powder
- Salt
- Vanilla extract
- Cinnamon
- Sugar
- Optional: Glaze
- Optional: Sprinkles
- Optional: Powdered sugar
📝 Ingredient Notes
- Blueberry cake mix: Ensure it's a boxed mix, not muffin mix.
- Blueberries: Fresh or frozen both work. If using frozen, do not thaw.
🛒 Tools & Equipment I Recommend
- Donut Maker — Ensures perfectly shaped donuts every time. → See on Amazon
- Candy Thermometer — Helps monitor oil temperature for perfectly cooked donuts. → See on Amazon
How to Make Crispy Blueberry Cake Donuts – Better Than Store-Bought
- Prepare the batter: Mix cake mix, eggs, milk, oil, and vanilla extract until smooth. Fold in blueberries.
- Heat oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Form donuts: Scoop batter into a piping bag or zip-top bag with a corner cut off. Pipe donut shapes into hot oil. Fry until golden brown, about 2 minutes per side.
- Drain and glaze: Remove donuts from oil, drain on a paper towel-lined plate. Dip in glaze, let excess drip off, and place on a wire rack to set.
Cook's Tips for Perfect Crispy Blueberry Cake Donuts – Better Than Store-Bought
- Common mistake and fix: Avoid overcrowding the pot. Fry donuts in batches to maintain oil temperature.
- Pro tip: For extra crispy donuts, roll them in granulated sugar immediately after frying.
- Pro tip: Store leftover donuts in an airtight container at room temperature for up to 3 days.
Storing & Reheating Crispy Blueberry Cake Donuts – Better Than Store-Bought
Short-Term Storage
Store in an airtight container in the fridge. Store leftover donuts in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the refrigerator until ready to use.
Freezing Crispy Blueberry Cake Donuts – Better Than Store-Bought
Freeze unglazed donuts for up to 2 months. Thaw at room temperature before glazing and serving.
Recipe Notes
- Chef tip: For a lighter donut, use a boxed cake mix that includes pudding in the mix.
- Best substitution: Substitute fresh blueberries with an equal amount of frozen blueberries. Do not thaw.
- Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator until ready to use.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If donuts are absorbing too much oil, try using a lower protein flour or adding a bit more liquid to the batter.
Want to level up this recipe?
High-quality vegetable oil — Ensures donuts cook evenly and have a neutral flavor. → Check price on Amazon
Crispy Blueberry Cake Donuts – Better Than Store-Bought
Ingredients
Main Ingredients
- Blueberry cake mix
- Eggs
- Milk
- Vegetable oil
- Blueberries
Seasonings
- Baking powder
- Salt
- Vanilla extract
- Cinnamon
- Sugar
Optional Toppings
- Glaze
- Sprinkles
- Powdered sugar
Instructions
- Prepare the batter: Mix cake mix, eggs, milk, oil, and vanilla extract until smooth. Fold in blueberries.
- Heat oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Form donuts: Scoop batter into a piping bag or zip-top bag with a corner cut off. Pipe donut shapes into hot oil. Fry until golden brown, about 2 minutes per side.
- Drain and glaze: Remove donuts from oil, drain on a paper towel-lined plate. Dip in glaze, let excess drip off, and place on a wire rack to set.
Notes
- Chef tip: For a lighter donut, use a boxed cake mix that includes pudding in the mix.
- Best substitution: Substitute fresh blueberries with an equal amount of frozen blueberries. Do not thaw.
- Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator until ready to use.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If donuts are absorbing too much oil, try using a lower protein flour or adding a bit more liquid to the batter.
Storage
- Fridge: Store leftover donuts in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze unglazed donuts for up to 2 months. Thaw at room temperature before glazing and serving.
- Make ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator until ready to use.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 8g
- Carbs: 35g
- Fiber: 1g
- Sugar: 18g
- Sodium: 250mg
- Cholesterol: 30mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Blueberry Cake Donuts – Better Than Store-Bought FAQs
Yes, prepare the batter up to 1 day ahead. Store in the refrigerator until ready to use. However, donuts are best eaten fresh.
Ensure your oil temperature is at 350°F (175°C). Fry donuts in batches to maintain oil temperature. Avoid overcrowding the pot.
Yes, but the texture will be different. Bake at 375°F (190°C) for 10-12 minutes or until a toothpick inserted comes out clean.
Yes, any flavor of cake mix will work. Adjust any additional flavors or spices as needed.
Use a low-fat or low-sugar cake mix. Opt for fresh blueberries instead of dried. Serve with a side of fruit or yogurt.
A Warm Final Note
I can’t wait for you to try Crispy Blueberry Cake Donuts – Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
