Baked Blueberry Donuts
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These Baked Blueberry Donuts are packed with fresh blueberries and topped with lemon glaze. They are soft, light, and incredibly easy to make. The donut batter takes about 10 minutes to mix up and the donuts take about 15 min to bake. This is perfect for breakfast or brunch.
Why you’ll love this recipe
- These donuts are loaded with blueberries.
- Donuts are soft and light.
- Easy to make and requires basic skills.
Ingredients note
- all-purpose flour
- eggs room temperature
- granulated white sugar.
- warm milk
- unsalted butter melted
- baking powder
- pinch of salt
- fresh blueberries
How to make this recipe
Preheat oven to 420oF (215oC).
Grease the donut pan (I used a silicon pan) with cooking spray and set aside.
In the bowl mix the dry ingredients flour, baking powder, and salt and set aside.
In the bowl of stand mixer add eggs and granulated sugar. Whisk for 2-3 minutes.
Add melted butter and warm milk. Whisk again until combined.
Add dry ingredients into wet ingredients and mix again. Fold blueberries into batter gently.
Place batter into plastic pipping bag with end cut off about ½”. Fill donut cavities about ¾ full.
Tip from Marina: slam pan on countertop to get dough to settle.
Bake at 420oF (215oC) for 12-15 minutes or until tops are lightly browned. Let donuts cool in pan for 10 -15 minutes before gently inverting pan and taking donuts out.
When the donuts are cooling, whisk lemon glaze.
How to make lemon glaze
Whisk together the powdered sugar and lemon juice. If the glaze is too thick for your liking, add more lemon juice. The glaze works better when donuts are still a bit warm.
Once the glaze is made, dip each donut into the glaze. Place onto wire rack to allow excess glaze to drip down. You can also use a spoon to cover donuts with the glaze.
Recipe FAQs
If not eating right away, store donuts in an airtight container before glazing. Glazed donuts store for 2-3 days in the refrigerator but they are best the day when are made.
Yes, freeze donuts without glaze for a few months. I would not recommend freezing donuts with the glaze.
Yes, but I prefer to use fresh blueberries. If you use frozen blueberries, then do not thaw them, add frozen to the batter.
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Recipe Card
Baked Blueberry Donuts
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Baked donuts
- 240 gr (2 cups) all-purpose flour
- 2 eggs room temperature
- 134 gr (3/4 cup) granulated sugar
- 160 gr (3/4 cup) warm milk
- 30 gr (2 Tablespoon) unsalted butter melted
- 10 gr (2 teaspoon) baking powder
- pinch of salt
- 200 gr (1 cup) fresh blueberries
Lemon glaze
- 55 gr (1/2 cup) powdered sugar
- 15 gr (3 teaspoon) lemon juice
Instructions
How to make Baked Blueberry Donuts
- Preheat oven to 420oF (215oC).
- Grease donut pan (I used silicon pan) with cooking spray and set aside.
- In the bowl mix the dry ingredients together (flour, baking powder and salt) and set aside.
- In the bowl of stand mixer add eggs and granulated sugar. Whisk for 2-3 minutes.
- Add melted butter and warm milk. Whisk again until combine.
- Add dry ingredients into wet ingredients and mix again. Fold blueberries into batter gently.
- Place batter into plastic pipping bag with end cut off about ½”. Fill donut cavities about ¾ full.
- Bake at 420oF (215oC) for 12-15 min or until tops are lightly browned. Let donuts cool in pan for 10 -15 minutes before gently inverting pan and taking donuts out.
- Dip each donut into the lemon glaze. Place onto wire rack to allow excess glaze to drip down. You can also use a spoon to cover donuts with the glaze.
How to make Lemon glaze
- Whisk together the powdered sugar and lemon juice. If glaze is too thick for your liking, add more lemon juice. The glaze works better when donuts are still a bit warm.
Love these baked donuts so much! Easy to make and taste delicious!