These blueberry baked donuts are cake donuts that are filled with fresh blueberries. They're soft, fluffy, and topped with a blueberry glaze!
These homemade blueberry donuts are bursting with juicy blueberries in both the donut batter and donut glaze.
Baked donuts are so much easier to make compared to traditional fried donuts. All you need is a donut pan and about 30 minutes and you'll have a sweet breakfast treat sitting on your table.
Looking for more blueberry recipes? Then check out these: blueberry cinnamon rolls, blueberry muffins, and blueberry bundt cake.
Jump to:
Why You'll Love These Donuts
- You can use fresh or frozen blueberries.
- Each bite is soft and fluffy in texture.
- The quick prep time makes them a perfect breakfast choice or sweet snack.
- They're made with simple ingredients.
- They're a perfect donut to make during blueberry season!
Making homemade donuts is a great alternative to visiting your local donut shop. They're fun, simple to make, and pairs well with your morning coffee.
I love to make donut recipes around here, so you might like these banana donuts too!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Baking Powder: This helps the donuts to rise when baking.
- Unsalted Butter: Adds flavor.
- Milk: I used 2% milk but feel free to substitute it with your milk of choice.
- Yogurt: You can use either plain, vanilla, or greek yogurt. If you don't have yogurt, you could even use sour cream.
- Blueberries: I used fresh but you could also use frozen wild blueberries.
Instructions
Here are the step by step instructions on how to make these baked blueberry donuts.
Step 1: Dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
Step 2: Wet ingredients. In a medium bowl, whisk together the melted butter, large egg, sugar, milk, yogurt, and vanilla extract.
Step 3: Combine the ingredients. Add the wet ingredients into the flour mixture and fold everything together. Then fold in the blueberries.
Step 4: Bake. Pipe the batter into the prepared greased donut pan and bake for 9-11 minutes. Let them cool in the pan for 5 minutes and then place them onto a wire rack to finish cooling.
Blueberry Glaze
First, add the blueberries and water to a small saucepan and cook over medium heat until the berries are soft and start to break down a little.
Then, strain the berries over a small bowl so the juice is separated from the skins, using a spoon or silicone spatula to press the juices out.
Whisk in the powdered sugar and vanilla extract until no more lumps remain. If the glaze is too thin, add an extra 1-2 teaspoons of powdered sugar.
Once the donuts have cooled, dip them into the sweet glaze and place them back onto the cooling rack (feel free to dip the donuts twice for extra glaze!).
Once set, serve immediately and enjoy.
Storage Tips
Although donuts are best consumed the same day they are made, they will last for a short amount of time.
Keep leftover donuts in an airtight container in the refrigerator for up to 3 days. Do not leave out at room temperature because of the fresh berries.
Expert Baking Tips
- Donut Pan: You'll need a 6-count donut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Be sure to spray it with nonstick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a piping bag or ziplock bag and pipe the batter into the donut mold. This method makes it less messy too.
- Glaze: If the glaze is a bit too thin, just add 1-2 teaspoons more of powdered sugar.
Recipe Variations
Make a different glaze. You could easily make a lemon glaze or vanilla glaze instead to dip these blueberry doughnuts into.
Add chocolate chips. The combination of chocolate and blueberries (like in my blueberry chocolate chip muffins) are a great pairing! Fold in a ½ cup of mini chocolate chips to the batter before baking.
Add lemon. Want a blueberry lemon donut? Add 1 tablespoon of lemon zest to the donut batter.
Recipe FAQs
Yes you do, since we’re making donuts. I recommend Wilton’s non-stick donut pan (I have two of these) or this silicone one.
Yes you can! You will have a total of 12 donuts. Just be sure to bake each pan separately.
Yes you can! Just make the donuts the day before and keep them in an airtight container in the refrigerator. Make the glaze the next day, dip, and then serve.
Absolutely! If you have a donut hole pan, you can certainly use that. Just note that the baking time may be shorter.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Donut Recipes
📖 Recipe
Blueberry Baked Donuts
Equipment
- Donut Pan
- Mixing Bowls
Ingredients:
Blueberry Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup sugar
- ¼ cup milk
- ¼ cup yogurt, plain or vanilla
- 1 teaspoon vanilla extract
- ¾ cup blueberries
Blueberry Glaze
- ¼ cup blueberries
- ½ tablespoon water
- ½ cup powdered sugar
- ⅛ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Blueberry Donuts
- In a large bowl whisk together the flour, baking powder, and salt. Set aside.
- In a medium-sized bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until combined. Add the wet ingredients into the dry and gently fold your ingredients together using a silicone spatula or wooden spoon until combined (be careful not to over mix). Then gently fold in the blueberries.
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 9-11 minutes (10 minutes is perfect for me). To check if the donuts are done, touch the top of one carefully with your finger. If it bounces back, they're done. You could also take a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 5 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Blueberry Glaze
- Add the blueberries and water to a small saucepan and cook over medium heat until the berries are soft and start to break down a little (about 5 minutes).
- Strain the berries over a small bowl so the juice is separated from the skins, using a spoon or silicone spatula to press the juices out. Whisk in the powdered sugar and vanilla extract until no more lumps remain. If the glaze is too thin, add an extra 1-2 teaspoon of powdered sugar.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (feel free to dip the donuts twice for extra glaze!). Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator for up to 2 days.
Notes:
- Donut Pan: You'll need a 6-count donut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Be sure to spray it with nonstick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a piping bag or ziplock bag and pipe the batter into the donut mold. This method makes it less messy too.
- Glaze: If the glaze is a bit too thin, just add 1-2 teaspoons more of powdered sugar.
Nutrition
Recipe originally published in July of 2021.
Leave a Reply