Baked Blueberry Donuts That Are Easy, Fluffy, and Full of Flavor
Baked Blueberry Donuts are one of those treats that make your kitchen smell like a cozy bakery and your morning feel a little extra special.
Whether you’re looking for a quick breakfast idea, a fun weekend baking project, or just an excuse to use up a handful of juicy blueberries, these donuts check all the boxes.
Since they’re baked—not fried—you get that same delicious donut vibe without the extra mess or oil. Plus, the burst of blueberries in every bite makes them feel a bit fresher and lighter.
You can keep things simple with a dusting of powdered sugar or go all in with a sweet vanilla glaze. However you top them, this delicious dessert is bound to become a regular in your home!
Want the full details and measurements? Scroll down to grab the printable recipe!
Be sure to grease the donut pan well. Even nonstick pans need a quick spray to make sure the donuts pop out easily.
If you’ve been wondering how to use frozen blueberries, this recipe is the perfect way to put them to use – no thawing needed!
To make this simple homemade donut recipe you’ll whip up a simple batter by creaming butter, sugar, eggs, and vanilla. Then mix in a blend of cake flour and all-purpose flour along with baking powder and soda for that perfect rise.
Buttermilk keeps them extra tender, and once you fold in the blueberries, the batter is ready to be piped into a donut pan.
After baking until golden and springy, you’ll let them cool before dunking them in a sweet vanilla glaze.
Yes! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5–10 minutes.
Not exactly, as they’re more cake-like and fluffy, similar to a muffin. While they lack the crispy exterior of fried donuts, they’re still delicious and much easier (and less messy!) to make at home. With the right glaze or topping, you won’t even miss the deep fryer!
Absolutely! Freeze them (without glaze) in a zip-top bag for up to 2 months. Add glaze after thawing for best results.
Too thick? Add a splash of milk. Too thin? Stir in a bit more powdered sugar until you reach the perfect consistency.
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If you’re loving these blueberry donuts, you’ll definitely want to check out these other fun and flavorful ideas too!
- These fresh blueberry recipes are bursting with juicy flavor and perfect for breakfast or dessert!
- Skip the oil and try making light, fluffy air fryer donuts for a quick treat that’s surprisingly simple to whip up.
- The perfect combo of sweet and tangy, these baked lemon blueberry donuts are a fresh twist on a classic favorite.
- From spooky Halloween donuts to festive Christmas donuts, these Halloween and Christmas donut recipes bring the fun to every bite.
Baked Blueberry Donuts Recipe
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.
- To 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.
Love baked donuts and we really enjoyed these with the blueberries and the delicious glaze. Thank you!
I found some little mini, wild blueberries and they worked perfectly in this recipe. So cute and fun! Thanks for another great recipe!
That sounds perfect!
i don’t have a stand mixer or a paddle attachment. can i use a hand mixer?
a rubber spatula or your hand mixer is fine.