Sourdough Discard Blueberry Cake Donuts

These soft and chewy sourdough discard blueberry cake donuts are the perfect summer treat! Bursting with fresh blueberries and made with sourdough discard, they’re easy to whip up and full of flavor. Baked, not fried—just sweet, simple, and so delicious.

💙 Why You’ll Love These Blueberry Sourdough Donuts

• Soft, chewy, and baked—not fried
• Bursting with fresh blueberries in every bite
• Made with sourdough discard for a subtle tang and no waste
• Quick and simple—ready in under 30 minutes
• Perfect for summer mornings, brunch, or snack time

These donuts are everything you love about cake donuts—with a sourdough twist that makes them even better!

🍲 Ingredients

Sourdough Discard – Unfed, inactive sourdough starter.

All-purpose flour- For the majority of my recipes I use the unbleached, organic, all purpose flour from Costco. But as long as it’s unbleached you’re good to go.

Baking Powder + Soda – Because these are a baked cake donut, and not a yeast donut, the baking powder + soda serves as the leavening agent.

Eggs – 2 large eggs make this a cakey cake donut!

Butter – Melted butter gives the donuts a rich flavor and a moist crumb.

Yogurt – Adding full fat yogurt gives this a moist texture that’s perfect for a baked donut.

Blueberries – I like to use fresh blueberries, but you can also use frozen!

👩‍🍳 How to Make Sourdough Discard Blueberry Cake Donuts

Instructions

• In a medium sized mixing bowl, whisk together your dry ingredients (flour, baking powder + soda, salt) and set aside.
• In a large mixing bowl, whisk together your wet ingredients – eggs, sugar, and melted butter. Add in yogurt, sourdough discard, and vanilla extract. Mix together until there are no more streaks left.
• Slowly whisk in your dry ingredients until everything is just combined.
• Fold in your blueberries, but if you just washed them make sure they are patted dry, so they don’t add extra moisture to the batter.
• OPTIONAL: Let your dough rest for 15 minutes to let the gluten relax. This will result in a lighter textured donut. It’s not an absolutely necessary step, so if you need to, you can skip. But if you have time, it’s worth it.
• While your batter is resting, preheat your oven to 375 degrees.
• With a spoon, scoop a large spoonful of batter and transfer it into the donut molds, filling the space all the way to the top. This recipe makes 12 donuts!
• Bake at 375 for 20 – 25 minutes until fully baked in the center.
• While your donuts are baking, make your simple frosting.

Frosting

• Whisk together your powdered sugar and heavy cream for 3-4 minutes until thick and fluffy. You can adjust the consistency based on your preference, if you want a thinner texture, add more heavy cream, if you want a thicker texture add less heavy cream or whip it to a whipped cream texture.
• When baking is done, let the donuts cool in the mold for 5 minutes before transferring them to a wire cooling rack.
• When the donuts have cooled completely, dip them in your frosting, fully coating the top, and place back onto the wire rack or cutting board.
• Enjoy!

🪄 Tips and Tricks

• Toss blueberries in a little flour before folding into the batter to prevent them from sinking. Use fresh or frozen blueberries; if frozen, do not thaw to avoid excess moisture.
• Use a piping bag or a donut scoop for uniform size. Make sure the donut cutter or mold is well-floured to prevent sticking.
• Mix just until combined to keep the donuts tender. Overmixing can lead to dense donuts.
• A splash of lemon juice or vanilla extract enhances blueberry flavor and adds brightness.

🗒 Variations

I love to make baked donuts for summer desserts, they are easy to share and so simple to make! They are a fun and unique dessert that can be easily customizable. Here are a few recipes I think that you’ll love:

• Strawberry Sour Cream Donuts – Acts Of Sourdough
• Peaches ‘n Cream Sourdough Donuts – Acts Of Sourdough
• Sourdough Discard Blueberry Fritters – Acts Of Sourdough

🗒 Substitutions

🫐 No Fresh Blueberries?

• Use frozen blueberries (no need to thaw—just toss in a little flour before mixing).
• Try diced strawberries, raspberries, or even mini chocolate chips for a fun twist.

🍋 Want more flavor?

• Add a little lemon zest or a splash of vanilla extract to brighten things up.

☕ Best Served With

• A hot cup of coffee or tea for the perfect morning treat.
• Fresh fruit or yogurt for a simple summer brunch.
• A drizzle of lemon glaze or honey if you want to dress them up.
• Whipped cream or a dollop of mascarpone for dessert vibes.
• Pack them up for a picnic, beach day, or road trip snack.

These donuts are sweet, soft, and super shareable—perfect any time of day

🧊 How to Store Leftovers

• Room Temp: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer freshness, keep them in the fridge for up to 4 days—just warm slightly before eating.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw at room temp or warm in the oven for a few minutes to bring them back to life!

Tip: Add a paper towel to the container to help absorb any excess moisture and keep your donuts soft and fluffy.

🤔 Common Questions