Donuts are a treat no one says no to, but when you take tender, golden blueberry cake donuts and infuse them with the bold, comforting flavors of Mexican kitchens, something magical happens. These aren’t just your average blueberry cake donuts. They’re rich with canela, kissed with citrus zest, and finished in a sweet piloncillo glaze that reminds you of abuelita’s kitchen. In this article, I’ll walk you through the full homemade recipe—step-by-step—with easy tips, storage options, and variations, so you can make a batch of donuts that tastes like family, tradition, and joy.
Ingredients You’ll Need for Blueberry Cake Donuts
What Makes These Donuts Different
Traditional cake donuts are already a treat—but when you fold in the rich, aromatic touches of Mexican flavors, you create something extraordinary. This version of blueberry cake donuts uses canela, a softer, sweeter variety of cinnamon often found in Mexican desserts, and a touch of orange zest for brightness. We also give you the option to use a piloncillo glaze instead of vanilla for a deeper, molasses-like finish.
What makes these donuts really stand out is the texture—thanks to buttermilk and careful mixing, they’re moist inside with a crisp, golden crust outside. Blueberries bring bursts of tart-sweet flavor to every bite.
Let’s break down exactly what you need to bring these donuts to life.
Full Ingredient List
For the donuts:
- 2 tablespoons butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 3 cups all-purpose flour (plus more for rolling)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Mexican canela (or regular cinnamon if unavailable)
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- Zest of 1 orange (optional but recommended)
- 3/4 cup buttermilk
- 1 cup fresh blueberries (pat dry if very juicy)
- Neutral oil for frying (vegetable or canola)
For the glaze (choose one):
Option 1: Classic Vanilla Glaze
- 2 cups powdered sugar
- 1/3 cup heavy cream (more as needed)
- 1/2 teaspoon vanilla extract
Option 2: Piloncillo Glaze (Mexican-style)
- 1/2 cup grated piloncillo or dark brown sugar
- 2 tablespoons water
- 1/4 teaspoon ground canela
- Optional splash of vanilla or orange extract
If you don’t have buttermilk on hand, combine 3/4 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes—homemade buttermilk in a pinch.
How to Make Blueberry Cake Donuts (Mexican-Inspired)
Mixing the Dough with Love
Making these blueberry cake donuts from scratch may take a little extra time, but every step is filled with intention—and the results are more than worth it. This dough is soft and gently spiced with canela, then folded with juicy blueberries that create pockets of flavor. It all starts with simple ingredients and a little elbow grease.
Step 1
In a large mixing bowl or stand mixer, beat together the softened butter and sugar until light and fluffy.
Step 2
Add the egg and mix just until combined. In a separate bowl, whisk together flour, baking powder, baking soda, canela, nutmeg, salt, and orange zest.
Step 3
Alternate adding the flour mixture and buttermilk to the butter mixture, stirring just until a soft dough forms. If it’s too sticky, add more flour a tablespoon at a time until workable—but not dry.
Step 4
Turn the dough onto a floured surface and gently press flat. Scatter half the blueberries on top. Fold the dough over itself. Repeat with remaining blueberries. Pat or roll the dough to about 1/3 to 1/2 inch thick.
Step 5
Use a donut cutter to cut out rounds. Save those holes—they fry beautifully and are often the first to disappear.
Frying and Glazing Like Grandma
Step 6
In a deep pot, heat about 3 inches of oil to 375°F. Add a few donuts at a time and fry for about 2 minutes per side, until golden. Donut holes will cook faster, about 1 minute total.
Step 7
Transfer donuts to a paper towel–lined plate to drain excess oil. Let them cool slightly before glazing.
Step 8
To make the glaze, whisk together your choice of glaze ingredients—either the powdered sugar + cream + vanilla, or melt piloncillo with water and a bit of canela until syrupy. Dip warm donuts in the glaze and place on a rack to set.
These blueberry cake donuts are best enjoyed warm but are still heavenly at room temp.
Serving, Variations & Storage
Ways to Enjoy and Serve
There’s nothing quite like biting into a warm, freshly glazed blueberry cake donut with your morning coffee—or better yet, a mug of café de olla spiced with cloves and cinnamon. In our house, we serve these donuts piled high on a vintage plate, still warm, with sticky glaze gently cracking on top.
These donuts are excellent as-is, but don’t be afraid to mix things up for brunch, school treats, or dessert platters. A light dusting of powdered sugar or cinnamon sugar gives them a festive churro-like texture, while a touch of maple extract in the glaze adds a warm, autumn note.
Want to serve them with flair? Stack them on a cake stand, drizzle extra glaze just before serving, and top with a few sugared blueberries for that “wow” moment.
Variations and Storing
Flavor Swaps & Additions:
- Raspberry or Blackberry Donuts: Swap blueberries for other berries.
- Cajeta Drizzle: Use cajeta (goat’s milk caramel) instead of glaze for a decadent finish.
- Filled Donuts: Use a piping bag to inject a spoonful of fruit jam after frying.
Storage Tips:
- Keep donuts in an airtight container at room temperature for up to 2–3 days.
- For longer storage, freeze the unglazed donuts in a single layer. Once solid, transfer to a freezer bag with parchment between layers.
- Thaw at room temperature and reheat in the oven for 5 minutes at 300°F before glazing or serving.
If you’re making donuts ahead of time, consider storing the glaze separately and dipping them fresh for the best texture.
Frequently Asked Questions
Can I bake blueberry cake donuts instead of frying them?
While baking is a healthier option, these donuts are designed to be fried for that classic crisp-on-the-outside, soft-on-the-inside texture. However, you can bake them in a donut pan at 375°F for about 12–15 minutes. Just know the texture will be more like a muffin than a traditional cake donut.
What’s the difference between cake donuts and yeast donuts?
Cake donuts are made with baking powder or baking soda and have a dense, crumbly texture—like fried cake. Yeast donuts, like those in my Conchas recipe, rise with yeast and turn out fluffy, airy, and bread-like. Both are delicious but offer very different bites.
Can I use frozen blueberries in the dough?
Yes, but thaw and pat them dry thoroughly before folding them into the dough. Excess moisture can cause the dough to get sticky or affect frying. Fresh berries still offer the best pop of flavor and texture.
How do I make a piloncillo glaze for donuts?
Melt 1/2 cup grated piloncillo (or dark brown sugar) with 2 tablespoons of water over low heat. Add a pinch of canela and stir until it becomes syrupy. Drizzle over warm donuts or dip them just like traditional glaze. It adds rich caramel depth with a nostalgic twist.
Conclusion
There’s something so joyful about making blueberry cake donuts from scratch—especially when they carry the flavors of family, culture, and comfort. These donuts blend the sweet-tart bite of blueberries with warm Mexican spices, creating a treat that feels both new and nostalgic. Whether you glaze them in piloncillo syrup or toss them in cinnamon sugar, every bite tells a story from your kitchen to theirs.
Print
Blueberry Cake Donuts
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Blueberry cake donuts made with a Mexican twist—canela, orange zest, and piloncillo glaze bring nostalgic flavor to this fried classic.
Ingredients
2 tablespoons butter (room temp)
3/4 cup sugar
1 large egg
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon canela (Mexican cinnamon)
1/4 teaspoon nutmeg
1/8 teaspoon salt
Zest of 1 orange
3/4 cup buttermilk
1 cup fresh blueberries
Neutral oil for frying
Vanilla Glaze:
2 cups powdered sugar
1/3 cup heavy cream
1/2 teaspoon vanilla
Piloncillo Glaze (optional):
1/2 cup grated piloncillo
2 tablespoons water
1/4 teaspoon canela
Instructions
1. Beat butter and sugar until fluffy. Add egg and mix.
2. In another bowl, mix flour, baking powder, soda, canela, nutmeg, salt, and orange zest.
3. Alternate adding dry mix and buttermilk to butter mixture.
4. Fold in blueberries by sprinkling onto dough and folding gently.
5. Roll out dough to 1/2 inch thick. Cut with donut cutter.
6. Heat oil to 375°F. Fry donuts 2 minutes per side; donut holes need 1 minute.
7. Drain on paper towels.
8. For glaze: whisk sugar, cream, vanilla or piloncillo syrup until smooth.
9. Dip warm donuts and let glaze set on rack.
Notes
Use fresh blueberries for best results.
Piloncillo glaze adds a deep caramel flavor and traditional touch.
Store at room temp for 2–3 days or freeze unglazed donuts for longer storage.