Blueberry Cake Donuts

It’s National Donut Day, everyone!  You know me, I can’t resist a delicious donut, especially on a day dedicated to these delightful pastries!  But celebrating doesn’t have to mean sacrificing your health goals. That’s why I’m so excited to share these amazing blueberry cake donuts that are both tasty and low in points!  The best part? Each donut clocks in at a mere 3 Weight Watchers – now that’s what I call a win-win!  Blueberry cake donuts are packed with a touch of sweetness from the white cake mix and are bursting with fresh, tart blueberries. 

So go ahead, and indulge your sweet tooth without derailing your healthy lifestyle.  Whip up a batch of these beauties, grab a cup of coffee or tea, and celebrate National Donut Day in style!  Enjoy your guilt-free treat and remember, healthy eating can be absolutely delicious.  Let me know in the comments what your favorite healthy donut flavor is!

Three reasons why you need to make this recipe!

Do you need a reason to make donuts?

Probably not. Just make them! They take under an hour to whip up and the texture is great for a healthy cake donut. 

Blueberry Cake Donuts are a fun addition to a Saturday morning breakfast. 

Surprise your family with donuts for breakfast – but the kind you can feel good about! Everyone will dig right in and you’ll feel great that they’re not eating a ton of sugar. 

You can use any fruit you want. 

I love blueberries in this recipe, but use any bright berry that you like. Even triple berries would be delicious. 

Ingredients you need to make Blueberry Cake Donuts: 

• ½ cup all purpose flour
• 3 tablespoons white cake mix
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 2 tablespoons liquid egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon zest
• ⅓ cup unsweetened original almond milk 
• ⅓ cup fresh blueberries, try to use smaller ones if you can

How to make Blueberry Cake Donuts (step by step): 

1. Preheat the oven to 350F, and spray a donut pan, then set aside.
2. Mix all of the dry ingredients together in a bowl.
3. Add in the liquid egg whites, vanilla, and milk. Very gently fold in your blueberries.
4. Bake in the oven for 10-12 minutes. Let them cool and enjoy! 

Makes 6 donuts. Nutrition info for 1 donut: Calories 81,  Fat 1 g, Saturated fat .16 g,  Carbs 17 g,  Fiber .6 g, Sugars 5.83 g, Sodium 66.73 mg, Protein 2 g. 

WW Points For Blueberry Cake Donuts

• All purpose flour 6 points
• White cake mix 10 points
• Baking powder 0 points
• White sugar 4 points
• Liquid egg whites 0 points
• Vanilla extract 0 points
• Lemon zest 0 points
• Unsweetened original almond milk 0 points
• Fresh blueberries 0 points

3 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 3 depending on your 0PP foods

Freestyle SP- (blue & purple) 3 using WW recipe builder

Smart Points- (green) 3 using SP calculator

Points Plus- 2 using PP calculator

Different ways to change up this recipe: 

• If you use the frozen blueberries, they’re typically smaller so it’s a good idea. Just let them thaw and drain before adding them to the batter because you don’t want extra liquid in the batter. 
• Try chocolate chips instead of blueberries if you have the points! 
• If you want more of a fluffy texture, whip the egg whites until they’re pretty stiff before adding them to the batter. This will help give them more lift. 

Tips and Tricks for Making Blueberry Cake Donuts: 

• These donuts keep well in the fridge for up to 5 days, and they’ll freeze well for up to 3 months. Pop one in the microwave for 10 seconds to reheat. 

Similar recipes you’ll enjoy: 

• Homemade Zero Point Tomato Sauce
• Weight Watchers Gingerbread Cookies
• Wonton Pizza Crisps