Make These Baked Blueberry Donuts to Enjoy With Your Next Cup of Coffe

15 servings
40 min
Learn how to make scrumptious baked blueberry donuts topped with a simple glaze right at home with this easy recipe! Using basic ingredients and juicy blueberries, these homemade donuts are sure to please.

These blueberry donuts are my favorite because they have fresh blueberries in them. If you’re looking for an easy recipe with lots of flavor, this is it!


If you are a donut lover, you have to give these baked homemade doughnuts a try. Baked donuts are so much better than a fried donut you might get at a local donut shop like Dunkin Donuts!


These Blueberries Donuts are super easy to make and will only take about 30 minutes from start to finish. I hope your family enjoys these as much as mine does!

These blueberry donuts are just the thing for your next weekend morning brunch or over a cup of coffee with friends! Enjoy a yummy blueberry donut as a delicious treat the next time you have a sweet tooth.


These donuts are light and fluffy with lots of blueberries all throughout them, the perfect doughnut!


These donuts are so good you’ll never guess they’re made with fruit! A blueberry muffin, but in the form of a fluffy cake-like goodness.


This blueberry donut recipe is finished off with a vanilla glaze made of simple ingredients.

How to Make Blueberry Donuts
Ingredients
  • 3 tablespoons unsalted butter, room temp
  • 1 cup granulated sugar
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup cake flour
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 egg
  • 1 egg yolk
  • 2 cups fresh or frozen blueberries
  • 1 cup buttermilk

For the Glaze:

  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp. vanilla extract
Bake the Donuts

Preheat oven to 350 degrees F. Grease silicone donut pan with cooking spray and set aside.


In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt and vanilla, about 2 mins.

In a separate bowl, mix together the flour, baking soda, baking powder and salt.


Add the whole egg and egg yolk to the mixer and cream until just blended.


Alternately add the dry ingredients and buttermilk, starting with flour and ending with the flour mixture. Mix on low-medium speed, scraping down the sides as needed.

Turn the mixer off and, using a spatula, gently fold in the blueberries into the donut batter.

Fill a piping bag or a ziplock bag with the batter. Pipe the batter into the donut cavities, not more than 2/3 of the way full. Any more and the batter will rise over the centerpiece and it will be hard to make the perfect donut.

Bake in the preheated oven for a cook time of 20 minutes or until golden brown on top and the donuts spring back when touched.


Allow your blueberry cake donuts to cool in the pans for 10 minutes before transferring to a cooling rack to cool fully to room temperature.

Make the Donut Glaze

Combine the powdered sugar, milk, salt and vanilla in a bowl. Whisk until the consistency is smooth. If the glaze is too thick, add more milk as needed until desired consistency is reached.


Dip the cooled donuts in the glaze, shaking off any excess and placing on a wire rack set over a baking sheet.

How to Make baked lemon blueberry donuts

Add ½ teaspoon of lemon juice or lemon zest to the glaze for baked blueberry muffins to make a lemon glaze.


I don’t have buttermilk, what else can I use?

You can also use sour cream instead of buttermilk in these donuts! Making your own buttermilk is easy and much cheaper than buying it! Stir a tablespoon of vinegar into a cup of whole milk.

Why should I use cake flour and not all purpose flour?

You should use cake flour when making cakes and other baked goods with a delicate consistency. All-purpose or regular flour does not produce the best results in terms of texture and produces a tender crumb.

Can I use frozen blueberries in place of fresh wild blueberries for this recipe?

Yes and you’ll never know the difference in the blueberry flavor. There is no need to thaw your frozen berries. They are the perfect solution.

How to Store Your Donuts

Store your donuts in an airtight container before glazing to ensure they won’t get soggy and you can enjoy them at their best. You’ll be able to keep the deliciousness for 2-3 days, but it’s recommended that you eat one straight from the oven on day 1!


Be sure to give this great recipe a 5 star rating in the recipe card! As an Amazon Associate, this recipe contains affiliate links.


More donut recipes for you to try!
UNICORN DONUTS
PEPPERMINT MOCHA DONUTS
THIN MINT DONUTS

Make These Baked Blueberry Donuts to Enjoy With Your Next Cup of Coffe

Recipe details

  • 15  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients


  • For the donuts:
  • 3 tablespoons unsalted butter, room temp
  • 1 cup granulated sugar
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup cake flour
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 egg
  • 1 egg yolk
  • 2 cups fresh or frozen blueberries (thawed)
  • 1 cup buttermilk
  • For the Glaze:
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp. vanilla extract

Instructions


Preheat oven to 350 degrees F. Grease donut pans and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt and vanilla, about 2 mins.
In a separate bowl, mix together thee flours,  baking soda, baking powder and salt.
Add the whole egg and egg yolk to the mixer and cream until just blended.
Alternately add the flour and buttermilk, starting with flour and ending with flour.
Mix on low-medium speed, scraping down the sides as needed.
Turn the mixer off and, using a spatula, gently fold in the blueberries.
Fill a piping bag with the batter. Pipe the batter into each donut well, not more than 2/3 of the way full. Any more and the batter will rise over the centerpiece and the donuts will not be able to release from the pan.
Bake in the preheated oven for 20 minutes or until golden on top and the donuts spring back when touched.
Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool fully.

Make the glaze:

Combine the powdered sugar, milk, salt and vanilla in a bowl. Whisk until the consistency is smooth. If the glaze is too thick, add more milk as needed until desired consistency is reached.
Dip the cooled donuts in the glaze, shaking off any excess and placing on a wire rack set over a baking sheet.

Tips

  • Add ½ teaspoon of lemon juice or lemon zest to the glaze for baked blueberry muffins to make a lemon glaze.
  • You can also use sour cream instead of buttermilk in these donuts! Making your own buttermilk is easy and much cheaper than buying it! Stir a tablespoon of vinegar into a cup of whole milk.
  • You should use cake flour when making cakes and other baked goods with a delicate consistency. All-purpose or regular flour does not produce the best results in terms of texture and produces a tender crumb.
  • Yes and you'll never know the difference in the blueberry flavor. There is no need to thaw your frozen berries. They are the perfect solution.
  • Store your donuts in an airtight container before glazing to ensure they won't get soggy and you can enjoy them at their best. You'll be able to keep the deliciousness for 2-3 days, but it's recommended that you eat one straight from the oven on day 1!

Reesa @ Mommalew.com
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