These blueberry baked donuts are soft, fluffy, and are topped with a sweet blueberry glaze. These are cake donuts that are bursting with fresh blueberries with every bite and are ready in just 30 minutes!
These are the best blueberry cake donuts because of how soft and moist they bake up in the oven. The fresh blueberries really shine in both the donuts and the blueberry icing on top.
Baked donuts are so much easier to make compared to traditional fried donuts. That's why I also enjoy these fresh raspberry baked donuts and easy banana donuts.
You can enjoy baked donuts for a sweet breakfast treat, like with these double chocolate cake donuts, with just a donut pan, simple pantry ingredients, and quick prep time!
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The flavor of these donuts remind me of moist blueberry cupcakes, but is a little more sturdy to hold a classic donut shape. They are so fun to make, especially during peak blueberry season!
I've been a professional home baker for 7+ years now and I can honestly say making donuts at home is so easy and approachable no matter how many years of baking experience you have.
Whether you check out these easy funfetti cake donuts or baked cinnamon roll donuts, you will find success making donuts at home without the mess of hot oil!
Ingredients for Blueberry Baked Donuts
- Flour: I used all-purpose flour.
- Baking Powder: This helps the donuts to rise when baking.
- 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 blueberries.
See the recipe card for the full ingredients list and the exact amounts.
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 homemade 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.
How to Make Blueberry Donuts with Blueberry Glaze
Follow along below for the step-by-step process.
Step 1: In a large bowl, whisk together the flour, baking powder, and salt.
Step 2: In a medium bowl, whisk together the melted butter, large egg, sugar, milk, yogurt, and vanilla extract.
Step 3: Add the wet ingredients into the flour mixture and fold everything together. Then fold in the blueberries.
Step 4: 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.
Step 5: 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
Step 6: Whisk in the powdered sugar and vanilla extract until no more lumps remain
Step 7: 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.
Storing & Freezing
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.
To freeze, place the baked and cooled unfrosted donuts on a baking sheet and freeze until frozen. Transfer them to a freezer-safe airtight container or bag and keep frozen for up to 2 months.
Expert Baking Tips
- Donut Pan: You'll need a 6-count donut pan like this wilton donut pan. 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 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.
📖 Recipe
Blueberry Baked Donuts with Blueberry Glaze
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 wilton donut pan. 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.
These are the best blueberry donuts! So simple to make and love the color and flavor of the blueberry glaze 😍