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. 

stock of baked blueberry donuts with the glaze.

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

labeled ingredients on the table.
  • 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. 

batter with fresh blueberries in a mixing bowl with a spatula.
blueberry batter in the donut silicon mold with a pastry bag on the side.

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. 

baked blueberry donuts on the wire rack drizzled with the 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. 

donuts with the glaze on the wire rack.

Recipe FAQs

How to store donuts?

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.

Can I freeze donuts?

Yes, freeze donuts without glaze for a few months. I would not recommend freezing donuts with the glaze.

Can I use frozen blueberries?

Yes, but I prefer to use fresh blueberries. If you use frozen blueberries, then do not thaw them, add frozen to the batter.

baked blueberry donut on the wire rack.

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Recipe Card

baked blueberry donuts

Baked Blueberry Donuts

Marina
These Baked Blueberry Donuts are packed with fresh blueberries and topped with lemon glaze. They are soft, light, and incredibly easy to make. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 donuts
Calories 162 kcal

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.

Notes

Prepare all ingredients and tools before baking.
Use a kitchen scale to measure all ingredients. 

Nutrition

Serving: 1donutCalories: 162kcalCarbohydrates: 34gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 29mgSodium: 105mgPotassium: 66mgFiber: 1gSugar: 18gVitamin A: 70IUVitamin C: 2mgCalcium: 74mgIron: 1mg
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One Comment

5 from 2 votes (2 ratings without comment)

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