These baked blueberry donuts are bakery quality donuts that are packed with fresh blueberries and topped with a sugary glaze to make the perfect breakfast with a cup of coffee.
I used to really like the blueberry donuts from Dunkin Donuts. I don’t even know if they’re still selling them, but they were the perfect texture of donut to me (cake-like) and sweet, of course. The kind of sweet that’s not too sweet but perfect with your coffee. If only we could add something to make them even better…hmmm…what could it be? Oh yeah — ACTUAL BLUEBERRIES? True story.
The recipe for these blueberry donuts have you bake the donuts instead of fry them — and they have the same, delicious cake-like consistency as the ones from Dunkin Donuts. They’re moist but not so moist that they fall apart in your hands.
These donuts also take you no more than 10 minutes of your time. Hallelujah! Fresh blueberry donuts on your table in a flash!
Simple Ingredients
I’m not kidding when I say these are really simple baked blueberry donuts. Here’s what you’ll need:
- all-purpose flour
- light brown sugar
- salt
- baking powder
- buttermilk (OR plain yogurt OR sour cream)
- unsalted butter
- egg
- blueberries (fresh or frozen)
Equipment Needed
I used these donut pans to make perfectly round, smooth-on-top donuts. They’re great — and not very expensive. Other than that, you’ll need a couple of bowls and measuring cups and spoons.
Modifications to Use What You Have at Home
- Add 1/2 teaspoon of lemon juice to the glaze to have baked blueberry muffins with lemon glaze. The blueberry/lemon combo is on point.
- These blueberry donuts can be made with yogurt (make sure it’s plain) instead of buttermilk. You can also use sour cream. That’s the joy of these donuts!
How to Make the Best Baked Blueberry Donuts
First, separate dry from wet ingredients.
Place all of your dry ingredients in one bowl (a larger one) and the wet ingredients in another. Whisk the contents of both bowls together.
Next, add wet ingredients into dry ingredients.
Then give the batter a good stir until just combined. Don’t over mix.
Then fold in blueberries.
Do this gently sot he blueberries don’t smash. Not that it would be the end of. theworld, but they’re prettier when the berries stay as whole as possible.
Place batter in a plastic bag and pipe into donut pan.
Cut about 1/2″ off one of the ends of the plastic bag big enough for the blueberries to pass through. Fill donut pan about 3/4″ full.
Bake, baby, bake.
Bake donuts for about 20-22 minutes or until the donuts spring back after poking them gently. Let donuts cool for about 10 minutes before taking them out of the pan to cool a few more minutes.
Make glaze then dip donuts into glaze.
While donuts are cooling, make your glaze (see below for more details). Dip donuts into glaze and let sit on rack until you’re ready to eat!
The 3 Ingredient Glaze
The glaze is a very simple combination of confectioner’s sugar, vanilla extract, and milk. You can play around with the thickness of the glaze by adding more or less milk, but I typically am happy with the consistency after adding 2 Tablespoons of milk to the bowl.
Just throw the ingredients in a bowl and whisk or stir until it’s smooth. When the donuts have cooled off, dip the tops (or the whole thing!) in the glaze and let dry on a rack until ready to eat!
More Baked Donuts Because Why Not?
- Chocolate Cake Donuts (that happen to be gluten free)
- Baked Mini Donuts
- Cinnamon Baked Donuts
xox,
kathryn
As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!
Baked Blueberry Donuts
Ingredients
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk (OR yogurt OR sour cream)
- 2 Tablespoons unsalted butter
- 1 large egg
- 1 cup blueberries
For the glaze:
- 1 cup confectioner's sugar
- 1/2 tsp pure vanilla extract
- 2-3 Tablespoons milk
Instructions
- Preheat oven to 350 F.
- In a large bowl, mix the dry ingredients together (flour, sugar, salt, and baking powder). Set aside. In a small bowl, whisk wet ingredients together. Stir wet ingredients into dry ingredients and mix until just combined.
- Place batter in large plastic bag with end cut off about 1/2". Fill donut cavities about 3/4" full and slam pan on floor or countertop to get dough to settle. Bake for 20-22 minutes until tops are lightly browned and when you push on donut it springs back. Let donuts cool in pan for 10 minutes before gently inverting pan and taking donuts out.
- While donuts are cooling, whisk glaze ingredients together. When donuts are cooled completely, dip tops of donut into glaze and
Notes
- Add 1/2 teaspoon of lemon juice to the glaze to have baked blueberry muffins with lemon glaze. The blueberry/lemon combo is on point.
- These blueberry donuts can be made with yogurt (make sure it’s plain) instead of buttermilk. You can also use sour cream. That’s the joy of these donuts!
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