Nut-Free Blueberry Cake Donuts

Delight in the sweet, tangy flavors of these Nut-Free Blueberry Cake Donuts, a perfect treat for anyone with allergies or nut-free households. These fluffy, baked cake donuts are bursting with fresh blueberries and a hint of zesty lemon, creating a harmonious balance of fruity and citrusy notes. Made with simple pantry staples, these donuts come together in just under 30 minutes, making them an ideal choice for quick weekday bakes or special brunches. Topped with a glossy lemon glaze that adds an irresistible touch of sweetness, each bite is a true celebration of fresh, seasonal ingredients. Whether served with a hot cup of coffee or savored as an on-the-go snack, these nut-free donuts are sure to become a household favorite. Perfect for sharing with friends and family—or keeping all to yourself!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups granulated sugar
• 0.25 cups unsalted butter
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 0.5 cups whole milk
• 1 cup fresh blueberries
• 1 teaspoon lemon zest
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease two donut pans or line them with parchment paper circles.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the granulated sugar and melted butter until the mixture is smooth and pale.

Step 4

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

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.

Step 6

Gently fold in the blueberries and lemon zest, being careful not to overmix.

Step 7

Spoon the batter into the prepared donut pans, filling each cavity about 3/4 full.

Step 8

Bake in the preheated oven for 10-12 minutes or until the donuts are golden and a toothpick inserted into the center comes out clean.

Step 9

Allow the donuts to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Step 10

While the donuts are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.

Step 11

Once the donuts have cooled, dip each one into the glaze, allowing the excess to drip off before placing them back on the wire rack.

Step 12

Let the glaze set for a few minutes before serving. Enjoy your nut-free blueberry cake donuts!

Nutrition Facts

Serving size	961.4 grams (961.4g)

Amount per serving	% Daily Value*
Calories	2464

Total Fat 40.80g	52%
Saturated Fat 19.70g	99%
Polyunsaturated Fat 0.10g
Cholesterol 449mg	150%
Sodium 2275mg	99%
Total Carbohydrate 491.80g	179%
Dietary Fiber 10.60g	38%
Total Sugars 293.90g
Protein 42.10g	84%

Vitamin D 134IU	669%
Calcium 262mg	20%
Iron 14mg	76%
Potassium 747mg	16%

*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: 14.7%

Protein: 6.7%

Carbs: 78.6%