These Blueberry Baked Donuts are bursting with fresh blueberries, are cake-like in texture, and are topped with a delicious blueberry glaze. In less than 30 minutes, you will have homemade donuts sitting on your table!
Blueberries are starting to take over my kitchen right now. Besides strawberries, blueberries are one of my favorite Summer berries, which is why I was so excited to create these Blueberry Baked Donuts.
Baked donuts are so much easier to make compared to fried donuts. There's less to clean up, they take 30 minutes to make from start to finish, and there's no oily mess.
These donuts have a cakey texture and a lot of blueberries that will burst in your mouth with every bite. They're extremely soft, moist, and the homemade blueberry glaze on top is simply the best!
After you make these donuts you should definitely check out my Maple Baked Donuts and Carrot Cake Donuts! They're also very good and each have their own special glaze flavor on top!
Why You'll Love These Blueberry Donuts:
- They're stuffed with fresh blueberries.
- They're very light and soft in texture.
- The quick prep time makes them a perfect breakfast choice.
- They're made with pantry staple ingredients.
- This recipe makes 6 mouthwatering donuts!
In case you don't have a donut pan, this is the exact one I use. I also have this one that I like a lot too. You do need a donut pan in order to make this recipe, so I highly recommend you get one, especially if you plan on making more donuts in the near future.
Also, do you say donut or doughnut??
Just like with a lot of my other recipes, I like to use simple, everyday ingredients. So when I say this recipe is easy, it truly is! Both in how you make the donuts and the ingredients required in order to make them.
Baking Tips Before Starting:
- Donut Pan: Since we are making donuts you will need a donut pan. I’d recommend a silicone donut pan like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to spray your pan with non-stick 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 pastry bag or a zipped-up sandwich bag and pipe the batter into the donut cups. This method makes it less messy too.
- Glaze: If the glaze is a bit too thin, just add 1-2 tsp more of powdered sugar.
- All-Purpose Flour: The base and structure for the donuts.
- Baking Powder: This helps the donuts to rise when baking.
- Salt: Enhances all of the other flavors.
- Unsalted Butter: Adds flavor.
- Egg: Helps to bind the ingredients together.
- Sugar: Adds sweetness.
- Milk: Helps to create a soft interior for the donut. I used 2% milk.
- Yogurt: Adds moisture. I used vanilla but you can also use plain yogurt.
- Vanilla Extract: Adds flavor.
- Blueberries: I used fresh but you could also use frozen blueberries.
- Powdered Sugar: Used to sweeten and thicken the glaze.
How To Make Blueberry Baked Donuts:
- Dry Ingredients: Whisk together the flour, baking powder, and salt in a large bowl.
- Wet Ingredients: In a medium-sized mixing bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract.
- Combine Ingredients: Add the wet ingredients to the dry and gently fold together using a silicone spatula. Then fold in the blueberries.
- Bake: Pipe the donut batter into the donut cups 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.
This blueberry glaze not only tastes amazing on these donuts, but the color is beautiful too!
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.
Finally, whisk in the powdered sugar and vanilla extract until no more lumps remain. If the glaze is too thin, add an extra 1-2 tsp 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!
Frequently Asked Questions:
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.
Although these donuts are best consumed the day of, they will last in an airtight container in the refrigerator for about 2 days.
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, glaze the donuts, and then serve.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Also, please share a photo with me of your creation on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂
More Blueberry Desserts To Try:
Blueberry Baked Donuts
- Donut Pan
- Mixing Bowls
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoon unsalted butter, melted
- 1 large egg
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup yogurt, plain or vanilla
- 1 teaspoon vanilla extract
- 3/4 cup blueberries
- 1/4 cup blueberries
- 1/2 tablespoon water
- 1/2 cup powdered sugar
- 1/8 teaspoon vanilla extract
- 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 tsp 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.
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