Blueberry Donuts

Fresh baked blueberry donuts dotted with juicy berries and topped with your choice between a lemon or blueberry glaze! Plus, they’re ready in only 35 minutes.

Why this recipe works

This recipe for blueberry donuts is really simple, so simple that I typically make a double batch and freeze some for later. There’s no oil dredged, deep fried dough involved here either. Just a soft, tender-crumbed donut baked in a pan with pockets of blueberries in every bite.

A little trick to make the best blueberry donuts ever includes rubbing some lemon zest into the sugar before incorporating it into the batter. It gives the donuts a bright citrusy pop. The batter isn’t purely lemon flavored, it’s really just there to help the blueberries shine. You could, however, add some blueberries to classic lemon baked donuts instead, if that’s your fancy.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

I highly recommend using a kitchen scale to weigh your ingredients, especially when it comes to baking. This way, you don’t accidentally overmeasure or undermeasure. It’s the most accurate way to ensure you get the best blueberry donuts every single time!

BLUEBERRIES – I like to buy 2 pints of blueberries so I can pick through and find the small and medium berries. Some are very large and will overwhelm the donut.

GLAZE – You can choose between a lemon glaze or a blueberry glaze, I’ve provided a recipe for both below. I like to make them both! If you don’t have blueberry jam for the glaze, you can make a small amount of your own in the microwave. In a microwave safe bowl, place 2 tablespoons of blueberries, 2 teaspoons of sugar, and 1 tablespoon of water. Microwave on high for 20 seconds. Smash the blueberries with the back of a spoon. Push everything through a sieve. Discard solids and allow the jam mixture to cool.

How to Make Blueberry Donuts

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350F. Grease or spray a 6-well donut pan with non-stick cooking spray.
   
   TIP – The instructions state to grease your donut pan before preparing the batter. If you are going to use cooking spray, I suggest waiting to spray the pan until right before you pipe the batter in. Cooking spray tends to drip down and pool in the wells of the pan, whereas greasing with butter will not.
   
   
2. In a large bowl, whisk together cake flour, salt, and baking powder.
3. In small bowl, using your fingers, rub the lemon zest into the sugar until completely combined. The sugar will feel slightly moist as the zest releases its oil. Stir the lemon-sugar into the flour mixture.
4. In a small bowl (you can use the bowl from the lemon-sugar!), whisk together buttermilk, melted butter, egg, and vanilla. Scrape into the flour mixture and use a rubber spatula to gently combine all ingredients.
5. In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the floured blueberries into the batter.
6. Scrape batter into a piping bag or large plastic bag. Cut a hole large enough for the blueberries to pass through. Place donut pan onto the baking sheet. Pipe batter into the donut pan.
7. Place baking sheet with donut pan into the oven and bake for 14-18 minutes.
8. Remove from oven to a wire rack and allow to cool completely.

Lemon Glaze

1. To make a lemon glaze, whisk together powdered sugar and lemon juice until completely combined. Drizzle in milk only as needed to get to a thick but flowing consistency.

Blueberry Glaze

1. To make a blueberry glaze, whisk together powdered sugar and blueberry jam until combined. Drizzle in milk only as needed to get to a thick but flowing consistency.

Frequently Asked Questions & Expert Tips

Yes, absolutely. However, using frozen blueberries will likely tint the color of your batter a purple-gray color. If you do use frozen blueberries, there’s no need to thaw them or toss them in flour. Simply add them straight to the batter frozen.

Coating your blueberries in a light dusting of flour helps evenly distribute the berries throughout the batter, instead of them sinking straight to the bottom.

I love, love, love donuts and cakes and cookies. But I know that they are a treat, not a diet staple. That’s why it’s great that these freeze so well! I honestly love freezing baked goods because that means I really have to “plan” to indulge in one of them. First, I place them on a wax paper lined plate and freeze for a couple of hours. Then I wrap them individually in plastic wrap and place them in a freezer bag or container. When it’s time to enjoy, I remove one, unwrap it, and let it defrost on the counter.

If you’ve already glazed your donuts, it’s best to keep them in an airtight container kept in the refrigerator. Otherwise, the glaze will disintegrate and soak into the donuts. If you’ve yet to glaze them, you can store them in a container kept at room temperature. The donuts should be good for around 3-4 days.

Serving Suggestions

Although it’s tempting to eat your blueberry donuts fresh out of the oven, it’s best to let them cool completely. That is, if you plan on glazing them. If you prefer them plain, go right ahead!

You can also top your donuts with a dusting of powdered sugar if you decide to omit the glaze, but they are just as great all on their own. Hope you love them!

More Blueberry Recipes

• Blueberry Muffins
• Blueberry Pancakes
• Blueberry Bundt Cake
• Blueberry Breakfast Cake

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