Gluten-Free Blueberry Cake Donuts
Indulge in these irresistibly fluffy and flavorful Gluten-Free Blueberry Cake Donuts, a perfect treat for breakfast or dessert! Made with a blend of gluten-free all-purpose flour and a hint of cinnamon, these donuts offer a perfectly moist and tender crumb balanced by bursts of juicy fresh blueberries in every bite. The recipe is easy to follow, with just 15 minutes of prep and bake time, ensuring you’ll have a batch of homemade donuts ready in no time. To elevate their flavor, these donuts are finished with a tangy lemon glaze, adding the perfect touch of sweetness and citrusy zing. Whether you’re catering to dietary restrictions or simply craving a healthier take, these baked donuts are a delightful gluten-free alternative to traditional fried varieties. Plus, they pair beautifully with a hot cup of coffee or tea for a cozy morning treat!
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Recipe Information
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)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a donut pan with non-stick cooking spray and set it aside.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
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.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
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.
Gently fold in the fresh blueberries with a spatula until evenly distributed.
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.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
While the donuts cool, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
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
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 401.2 g | 146% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 229.7 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 243 mg | 19% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 441 mg | 9% | |
*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.
