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Overhead view of stacked blueberry donuts with three blueberries on top and more scattered nearby.

Baked Blueberry Donuts Recipe

Learn how to make baked blueberry donuts that are soft and bursting with berries.

Course desserts
Cuisine American
Keyword baked blueberry donuts recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15
Author momma lew

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

  1. Preheat oven to 350 degrees F. Grease donut pans and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt and vanilla, about 2 mins.
  3. In a separate bowl, mix together thee flours,  baking soda, baking powder and salt.
  4. Add the whole egg and egg yolk to the mixer and cream until just blended.
  5. Alternately add the flour and buttermilk, starting with flour and ending with flour. 
  6. Mix on low-medium speed, scraping down the sides as needed.
  7. Turn the mixer off and, using a spatula, gently fold in the blueberries.
  8. 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.
  9. Bake in the preheated oven for 20 minutes or until golden on top and the donuts spring back when touched.
  10. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool fully. 

  11. 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. 

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

Recipe Notes

Keep the donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them and reheat slightly before serving.