Blueberry Cake Donut Bars

By • June 2, 2014 6 Comments

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Author Notes: Cake donuts cut into bar form, with no special donut pan needed!erinmcdowell

Makes 8 large bars (plus some scraps)

For the donut bars:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 pinch salt
  • 2 eggs
  • 1 egg yolk
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 1/2 cups blueberries

For the buttermilk glaze:

  • 2 cups powdered sugar
  • 3 tablespoons buttermilk
  • 1/3 cup whole milk
  1. With a wooden spoon, beat the butter and sugar together in a large bowl until well-combined.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the eggs, egg yolk, buttermilk, and vanilla.
  4. Alternate adding the dry and wet ingredients to the butter mixture alternately, in 2 or 3 additions each. Mix until just combined.
  5. Fold in the blueberries. Pour the mixture into a lightly greased 9- by 9-inch cake pan, then bake in a 350° F oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool completely, then cut into 8 bars.
  6. To make the glaze, whisk the powdered sugar, buttermilk, and milk together to combine. Make sure the glaze is runny. Add additional milk, 1 tablespoon at a time, if needed.
  7. Place the bars on a wire rack and pour the glaze over top. Letit set completely before serving.

More Great Recipes: Breakfast & Brunch|Desserts|Blueberries|Breakfast

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Comments (6) Questions (1)


3 months ago Barb Ross

SO thankful I read the comments first and learned that the recommended 9" x 9" pan leads to disaster. I used an 11" x 16" sheet cake pan instead and increased the glaze by 50%. Got a lot of compliments at a potluck.


6 months ago WillyandAdrianne Shelton

Wish I would have read the comments first! I have some very thick donut bars baking away... Hopefully they're still good


7 months ago Jess

Another confirmation that the recipe ought to be updated to indicate we should use a 9x13 pan. It's definitely necessary for the volume of batter. Even cooked in that size pan, mine needed much more than the allotted baking time. I took it out after 20 minutes, the minimum time indicated above, because the toothpick came out clean and the bars looked a good golden color. Turned out to be a bad idea; when it was almost cool enough, I started to score it for cutting and batter oozed out. So this one needs a knife test rather than a toothpick test for sure!

The baking time even in the larger 9x13 pan will likely be around 40-50 minutes instead of the stated 20-30. Mine took about 45 total, though this was with turning the oven on again and putting the nearly-cooked bars back in the oven, so I can't vouch for that being the exact cooking time. I'd recommend starting to check after 35-40 and go from there.

I had thought I'd be able to comment on taste at this point, but the bars are, once again after their second visit to the oven, hot and need to cool. Missed the mark for this Sunday's brunch, unfortunately! I may check back to update on how they turned out whenever they're actually ready to glaze.


7 months ago nancy gernert

Unfortunately I didn't read the comments first. Definitely too much batter for one pan. I baked it for 50 minutes before it seemed done and even then, the middle was still uncooked. Came out like cake, not bars. Might try again in a 9x13.


about 1 year ago Kate Fogarty

Yes, I had enough mix for 2 9-inch cake pans!


about 1 year ago Joe Caprara

Made this last night. Mine are much thicker than the picture. Not sure if the pan should be 9 X 9 or a 9 X 13. Texture and taste are great - I added a little lemon zest to the glaze.