Gluten-Free Blueberry Cake Donuts

Indulge in the perfect balance of sweet and tangy with these Gluten-Free Blueberry Cake Donuts—fluffy, flavorful, and oh-so-easy to make! This recipe combines the wholesome goodness of fresh blueberries with a hint of cinnamon and a tangy lemon glaze, making each bite irresistibly moist and packed with flavor. Designed specifically for gluten-free baking, these baked donuts are light, airy, and a healthier alternative to their fried counterparts. Ready in just 30 minutes, they’re the ultimate treat for breakfast, brunch, or a midday snack. Whether you’re gluten-intolerant or simply looking for a delicious donut recipe, these homemade bakery-style delights are sure to impress!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 teaspoons Ground cinnamon
• 0.75 cups Granulated sugar
• 0.25 cups Unsalted butter
• 2 units Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cups Buttermilk
• 0.75 cups Fresh blueberries
• 0.5 cups Powdered sugar (for glaze)
• 2 tablespoons Lemon juice (for glaze)

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a donut pan with non-stick cooking spray and set it aside.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.

Step 3

In a large bowl, cream together the granulated sugar and unsalted butter using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Step 4

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

Alternately add the dry mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Step 6

Gently fold in the fresh blueberries with a spatula until evenly distributed.

Step 7

Spoon the batter into a piping bag or a large zip-top bag with a corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.

Step 8

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.

Step 9

Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

While the donuts cool, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.

Step 11

Once the donuts are cool, dip the tops into the glaze and return them to the wire rack to let the glaze set. Enjoy your gluten-free blueberry cake donuts!

Nutrition Facts

Serving size	(799.7g)

Amount per serving	% Daily Value*
Calories	1987.0

Total Fat 40.7g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 447.4mg	0%
Sodium 1765.8mg	0%
Total Carbohydrate 401.2g	0%
Dietary Fiber 7.8g	0%
Total Sugars 229.7g
Protein 21.4g	0%

Vitamin D 143.4IU	0%
Calcium 243.1mg	0%
Iron 3.6mg	0%
Potassium 441.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.8%

Protein: 4.2%

Carbs: 78.0%