These are Baked Blueberry Donuts! They are extra fluffy and are filled with juicy blueberries. The donuts are baked in the oven, and dipped in a sweet glaze. This recipe uses fresh blueberries and makes six donuts total.
This small batch recipe is so easy to make! The donut batter is mixed together in a bowl. Then it’s divided evenly between six donuts. They’re baked in an oven, cooled, and dipped in a sweet milk-vanilla glaze.
Fresh blueberries are used for this recipe, making it perfect for the season. You can use any berries!
For more simple recipes, try Brown Butter Chocolate Chip Cookies, Condensed Milk Brownies, and Mini Chocolate Glazed Donuts.
Why this recipe works
Easy to make – no mixer required!
Small batch – this makes 6 regular-sized donuts!
Oven-baked – no messy frying!
Fluffy – each donut is light and fluffy. When you bite into it you’re met with a tender crumb!
Simple glaze – the glaze is only 3 ingredients and comes together quickly.
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Blueberries – This recipe uses fresh blueberries, making it perfect for the season.
Butter – Unsalted butter is used to give the donuts rich flavour.
Egg – Take out two hours before baking.
Flour – All-purpose flour is required to give them that delicious crumb.
Sour Cream – Full fat sour cream gives these donuts a super moist texture. Take out two hours before baking.
Vanilla – For sweetness and obvious flavouring.
As with nearly all recipes, you may swap some of the ingredients and create different variations. Let’s get creative!
Blueberries – Any berries may be used, I would go for strawberry or blackberry!
Sour cream – If you don’t have any sour cream, you may substitute for yogurt or buttermilk!
Vanilla – Substitute the vanilla for lemon juice in the donuts and/or the glaze. You may also add an extra 1/2 tsp of lemon zest for that amazing blueberry-lemon combo.
Step by Step Instructions
Step 1 – Preheat the oven 350°F/176°C and grease a donut pan with oil. Set aside.
Step 2 – In a small bowl, whisk together flour, brown sugar, salt, and baking powder.
Step 3 – In a larger bowl (one big enough for the entire batter), whisk together the egg, vanilla, sour cream, and butter.
Step 4 – Add dry into wet and fold in gently using a spatula. Make sure not to over-mix!
Step 5 – Toss in fresh blueberries and lightly fold.
Step 6 – Place the batter in a large plastic bag and cut off about ½” off from the tip. Fill donut pans. Bake for 18-20 minutes until the tops are lightly browned. You’ll know it’s ready when you push on the donuts and they spring back in the pan.
Step 7 – Slightly open the oven door and let the hot air escape for about 10 minutes. Then, remove the donuts from the oven and allow to cool completely on the counter.
Step 8 – Combine milk, vanilla, and powdered sugar in a bowl. Dip the cooled donuts into the glaze, and allow the excess to drip off.
Step 9 – Set and enjoy!
Can I use frozen blueberries?
I would stick with fresh blueberries. Frozen berries have a lot of extra water, and would add too much moisture to the donuts. This would affect the donut batter and in turn make them tougher and/or less fluffy.
How do I store Baked Blueberry Donuts?
These donuts are full of fresh ingredients so they should be eaten within a 24-48 hour period! Store in an airtight container in the fridge. Be aware that the longer they aren’t eaten, the more soggy they may get.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
The donuts must be completely cool when dipping in the glaze or else it won’t work!
Make sure all the wet ingredients are at room temperature. This will ensure that the donuts have that light and fluffy texture we want.
Make the glaze once the donuts are nearly done cooling. That way the glaze won’t get hard while you wait!
Measure your flour properly. Do not scoop the measuring cup into your flour. This will compact it and lead to more flour than needed. Scoop the flour into your measuring cup and get rid of excess flour off using the back of a knife. I always measure my flour using a gram scale to double check!
Check out these recipes
- Carrot Cake Cheesecake Bars
- Strawberry Chocolate Chunk Brownies
- Easter Chocolate Chip Cookies
- Mini Egg No Bake Chocolate Oatmeal Bars
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Baked Blueberry Donuts
- 1 cup flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries washed and dried
- 1 tbsp vanilla
- 1/2 cup sour cream room temperature
- 1 egg room temperature
- 2 tbsp butter melted
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tbsp vanilla
- Preheat the oven 350°F/176°C and grease a donut pan with oil. Set aside.
- In a small bowl, whisk together flour, brown sugar, salt, and baking powder.1 cup flour, 1/2 cup brown sugar, 1 tsp baking powder, 1/4 tsp salt
- In a large bowl, whisk together vanilla, sour cream, egg, and butter.1 tbsp vanilla, 1/2 cup sour cream, 1 egg, 2 tbsp butter
- Add the dry into wet and fold in gently using a spatula until no dry streaks appear. Do not over-mix!
- Fold in blueberries.1 cup fresh blueberries
- Place batter in a large plastic bag and cut off about ½" from the tip. Fill donut pans. Bake for 18-20 minutes until the tops are lightly browned. You'll know it's ready when you push on the donuts and they spring back in the pan.
- Slightly open the oven door and let the hot air escape for about 10 minutes. Then, remove from oven. Allow to cool completely.
- Make the glaze by whisking all the ingredients together. Dip cooled donuts, and place on a cooling rack with parchment paper underneath to allow excess to drip.1 cup powdered sugar, 1-2 tbsp milk, 1/2 tbsp vanilla