Blueberry Donuts
intro
Moist, fluffy baked blueberry donuts packed with fresh summer berries, finished with a bright lemon glaze—no deep frying required for this sweet, portable treat.
Ingredients
Steps
Prep Oven and Pan
Preheat your oven to 175°C (350°F) with a rack positioned in the middle of the oven. Lightly grease an 8-cavity metal donut pan with nonstick cooking spray, making sure to coat the center posts evenly to prevent donuts from sticking as they rise.
Combine Dry Ingredients
In a medium mixing bowl, whisk together 190g (1.5 cups) all-purpose flour, 100g (½ cup) granulated sugar, 1.5 teaspoons baking powder, and ¼ teaspoon fine sea salt for 30 seconds until fully evenly combined, with no visible clumps of baking powder remaining.
Mix Donut Batter
In a separate small bowl, whisk 1 room-temperature large egg, 120ml (½ cup) whole milk, 57g melted cooled unsalted butter, and 1 teaspoon vanilla extract until completely smooth. Pour the wet mixture into the dry ingredients, and stir with a rubber spatula just until no dry flour streaks remain—do not overmix, as this will create tough donuts. Gently fold in 120g (¾ cup) of the fresh blueberries, taking care not to burst the berries and stain the batter purple.
Bake the Donuts
Spoon the batter into the prepared donut pan cavities, filling each ⅔ full (do not overfill, as batter will rise and cover the donut center hole while baking). Bake for 11-12 minutes at 175°C (350°F), until the tops spring back lightly when touched and a toothpick inserted into the thickest part comes out with 1-2 moist crumbs attached. Remove from the oven and let donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely for 10 more minutes.
Make Lemon Glaze
While the donuts cool, whisk 120g (1 cup) powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon finely grated lemon zest in a small shallow bowl until completely smooth, with a thick but pourable consistency. If the glaze is too thick, add ¼ teaspoon more lemon juice at a time; if too thin, add 1 tablespoon more powdered sugar to reach the correct texture.
Glaze and Top Donuts
Once donuts are fully cooled (warm donuts will melt the glaze and cause it to run off the sides), dip the top half of each donut into the lemon glaze, letting excess glaze drip back into the bowl for 10 seconds. Place donuts back on the wire rack, and immediately top with the remaining 30g (¼ cup) fresh blueberries before the glaze sets, about 5 minutes. Let glaze harden fully for 10 minutes before serving.
Tips
2.Avoid overmixing the batter: stop stirring as soon as the last streak of dry flour disappears, as overmixing develops wheat gluten and leads to tough, dense donuts instead of light, fluffy ones.
3.If substituting frozen blueberries, do not thaw them first; toss frozen berries in 1 teaspoon of all-purpose flour before folding to prevent purple color bleeding and berry sinking, and add 2 minutes to the total bake time.
OMG these donuts are a total game changer! I made them for my kids’ weekend breakfast and they begged for seconds before they even finished their first one. The lemon glaze cuts the sweetness perfectly, and they’re so fluffy I couldn’t believe they were baked not fried! 10/10 will be making these every Sunday from now on.
Took these to my office potluck yesterday and they were gone in 10 minutes flat. I was worried the lemon glaze would be too tart for some folks, but it was the perfect balance. Only note: my donuts stuck a little to the non-stick pan even when I sprayed it, any tips?
SO good. I made a batch for meal prep this week and they hold up perfectly in an airtight container for 3 days. I skipped the glaze on half to have a quick lower-sugar breakfast on my way to work, and even those were amazing. The blueberry flavor is so fresh!
This recipe looks so good! Has anyone tried making these with a gluten-free all purpose flour blend? I’m gluten intolerant and would love to make these for my roommate’s birthday brunch this weekend, they look perfect!
I’m not much of a baker, but this recipe was so easy even I couldn’t mess it up! Cook time was exactly 35 minutes total like the recipe said, no guessing. I added a little extra lemon zest to the glaze because I love that bright citrus kick.
I’ve been making baked donuts for my grandkids for years, and this is easily the best blueberry version I’ve ever tried. The crumb is so light, not dense like so many other baked donut recipes out there. I used fresh wild blueberries from my local farmers market and they were divine.
Made these for a neighborhood block party and I lost count of how many people asked for the link! I will say, I doubled the glaze recipe because I love a thick, extra-lemony coating, and that was the right call for me. Can I freeze these after baking for quick breakfasts later?
These are such a great lower-guilt treat! I calculated the nutrition roughly and they’re way less calories than the fried blueberry donuts from my local donut shop, but taste just as indulgent. My only issue was my glaze came out a little runny—did I do something wrong?
I made these before a day hike with my friends last weekend and they were the perfect trail snack! Not messy, not too heavy, and the sugar from the glaze gave us a perfect little energy boost halfway up the trail. Will be adding these to our regular hiking rotation.
Obsessed!!! I added a handful of white chocolate chips to half the batch for my partner who loves extra sweet treats, and he said they’re better than the fancy donuts we get at the downtown bakery. So easy to throw together on a lazy Saturday morning.
Tried this recipe with my 7 year old last night for our weekly father-daughter baking night, and we had so much fun! The steps are super simple so she could help measure and stir, no complicated techniques. We decorated the top of the glaze with extra blueberries and little lemon zest sprinkles, so cute.