Baked Blueberry Donuts – Soft, Sweet & Perfectly Glazed
A warm tray of homemade donuts fresh out of the oven has a kind of magic that’s hard to resist — especially when they’re filled with juicy, sweet blueberries bursting in every bite. Baked Blueberry Donuts bring together the comfort of classic baked goods and the freshness of summer fruit, all without the need for deep-frying. Every bite is light, fluffy, and just the right amount of sweet, making these donuts a perfect morning treat or afternoon pick-me-up.
The natural tartness of the blueberries blends beautifully with a soft vanilla batter, and when topped with a simple glaze, you get bakery-level results right from your own kitchen. Unlike traditional fried donuts, baked versions are healthier and easier to make — no messy oil, no deep fryer, and no waiting for dough to rise. Just mix, pour, bake, and enjoy. Whether you’re making them for a Sunday brunch, a family gathering, or a quiet morning with coffee, these baked blueberry donuts are guaranteed to become a household favorite.
Ingredients Needed
Below is a handy table with all the ingredients you’ll need, along with approximate calorie counts per ingredient:
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| All-purpose flour | 1 ½ cups | 600 |
| Granulated sugar | ½ cup | 200 |
| Baking powder | 1 ½ tsp | 3 |
| Salt | ¼ tsp | 0 |
| Milk (dairy or plant-based) | ½ cup | 60 |
| Unsalted butter (melted) | ¼ cup | 200 |
| Large egg | 1 | 70 |
| Vanilla extract | 1 tsp | 12 |
| Fresh or frozen blueberries | 1 cup | 80 |
| Powdered sugar (for glaze) | ½ cup | 240 |
| Lemon juice or milk (for glaze) | 1 tbsp | 5 |
Step-by-Step Cooking Instructions
1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with butter or nonstick spray.
2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined.
3: Combine Wet Ingredients
In a separate bowl, whisk the milk, melted butter, egg, and vanilla extract until smooth and creamy.
4: Make the Batter
Pour the wet ingredients into the dry ingredients. Gently stir until just combined — do not overmix or the donuts may turn dense.
5: Fold in the Blueberries
Using a spatula, carefully fold in the blueberries. If using frozen ones, toss them lightly in a spoonful of flour to prevent the color from bleeding into the batter.
6: Fill the Donut Pan
Spoon or pipe the batter evenly into the prepared donut pan, filling each mold about ¾ full.
7: Bake
Bake for 10–12 minutes, or until the donuts are golden and spring back when gently pressed. Remove from the oven and let cool for a few minutes before transferring to a wire rack.
8: Make the Glaze
In a small bowl, whisk together powdered sugar and lemon juice (or milk) until smooth. Adjust consistency by adding more liquid for a thinner glaze or more sugar for a thicker one.
9: Glaze and Enjoy
Once the donuts are completely cool, dip the tops into the glaze, let any excess drip off, and set them aside until the glaze sets. Then… dig in!
Tips for Customizing the Recipe
- Go Gluten-Free: Substitute the flour with a gluten-free all-purpose blend for a celiac-friendly treat.
- Make It Vegan: Replace butter with coconut oil, milk with almond milk, and egg with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water).
- Boost the Flavor: Add a teaspoon of lemon zest or a pinch of cinnamon to the batter for extra depth.
- Add a Crunch: Sprinkle crushed almonds or shredded coconut over the glaze before it sets for a beautiful finish.
- Mini Donut Version: Use a mini donut pan and bake for 8–9 minutes for bite-sized treats.
Nutritional Information (Per Donut)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 26 g |
| Protein | 3 g |
| Fat | 4 g |
| Sugar | 15 g |
| Fiber | 1 g |
| Sodium | 80 mg |
| Vitamin C | 4% DV |
Serving Suggestions
- Breakfast or Brunch: Pair with hot coffee, a latte, or fresh orange juice for a perfect start to the day.
- Sweet Snack: Enjoy as an afternoon treat with tea or a smoothie.
- Dessert: Serve slightly warm with a scoop of vanilla ice cream or a drizzle of berry compote.
- Gift Idea: Pack them in a pretty box for homemade gifts or party favors — everyone loves baked donuts!
- Kids’ Favorite: Turn them into “mini donuts” for a fun, mess-free snack option.
Baked Blueberry Donuts – Soft, Sweet & Perfectly Glazed
8–10 donuts
servings10
minutes12
minutes150 kcal per donut
kcalIngredients
IngredienttQuantity
All-purpose flourt1 ½ cups
Granulated sugart½ cup
Baking powdert1 ½ tsp
Saltt¼ tsp
Milk (dairy or non-dairy)t½ cup
Unsalted butter (melted)t¼ cup
Large eggt1
Vanilla extractt1 tsp
Fresh or frozen blueberriest1 cup
Powdered sugar (for glaze)t½ cup
Lemon juice or milk (for glaze)t1 tbsp
Directions
- Preheat the oven to 350°F (175°C) and lightly grease your donut pan.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together milk, melted butter, egg, and vanilla extract until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined — don’t overmix.
- Add the blueberries: Gently fold in the blueberries using a spatula. If using frozen berries, toss them in a teaspoon of flour first to prevent color bleeding.
- Fill the pan: Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake: Bake for 10–12 minutes, or until the donuts are golden and spring back when touched.
- Cool: Let the donuts cool in the pan for a few minutes, then transfer to a wire rack.
- Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice or milk until smooth. Adjust consistency as needed.
- Glaze the donuts: Once cooled, dip each donut into the glaze, let the excess drip off, and set aside until the glaze firms up.
Recipe Video
Notes
- Fresh or frozen blueberries work perfectly — just remember not to thaw frozen berries before baking. Toss them lightly in flour to keep the batter from turning blue and to distribute them evenly.
Don’t overmix the batter. Stir gently until everything is just combined. This helps your baked blueberry donuts stay soft, fluffy, and light.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can definitely use frozen blueberries for your Baked Blueberry Donuts! Just don’t thaw them before adding to the batter — use them straight from the freezer. To prevent the color from bleeding into the dough, toss the frozen berries lightly in a bit of flour before mixing them in.
2. How do I make my baked donuts extra fluffy?
For soft, fluffy baked donuts, avoid overmixing the batter — stir only until the ingredients are just combined. Overmixing can make the texture dense. Also, make sure your baking powder is fresh and active, as it’s key to getting that perfect rise.
3. Can I make these donuts without a donut pan?
Yes! If you don’t have a donut pan, you can use a muffin tin instead. Simply fill each cavity halfway to mimic the donut shape. You can also make mini donuts using a mini muffin pan or a silicone donut mold.
4. How should I store baked blueberry donuts?
Store your Baked Blueberry Donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, reheat them in the oven at 325°F (160°C) for a few minutes before serving. Avoid microwaving, as it can make them soggy.
5. Can I freeze baked blueberry donuts?
Absolutely! Once cooled, place the donuts (without glaze) in a freezer-safe bag and freeze for up to 2 months. When ready to enjoy, thaw at room temperature and reheat briefly in the oven, then glaze them fresh for the best taste and texture.
Conclusion
Soft, fluffy, and bursting with fresh blueberry flavor, Baked Blueberry Donuts are the kind of treat that feels indulgent yet wholesome. They’re incredibly easy to make, beautifully golden, and a delightful alternative to fried donuts. With a hint of vanilla and a light glaze, they strike the perfect balance of sweetness and comfort.
