These homemade baked blueberry donuts (or doughnuts) are soft and fluffy, bursting with blueberry flavor and adorned with a tangy lemon glaze. They are so easy to bake, require a few simple ingredients and a few minutes of your time and will beat any bakery quality donuts out there. They will beat any bakery donuts in quality. If you love blueberries try my Old-Fashioned Blueberry Muffins, Blueberry Cake with Lemon Glaze and Blueberry Muffins.
Table of Contents
Why This Recipe Works?
- They are easy to put together.
- Want donuts but do not want calories? Try these donuts because you don't fry them yet get the same taste.
- These donuts are moist and flavorful.
- Enjoy them with a cup of tea or coffee.
- These donuts are a perfect treat for breakfasts.
Baked Donuts VS. Fried Donuts
When we talk about donuts, most of us think about fried donuts and rightly so. But I like baked donuts better because the texture is cake-y and it is healthy-ish then the friend donuts. Isn't it? Let's see the difference between fried and baked donuts.
- Fried Donuts: The fried donuts use yeast that helps with the rise of the donuts during deep frying. They are also light in texture and have a crisper and crunchier texture with cracks and pores on the surface.
- Baked Donuts: Baking powder is used for baked donuts to give them height and these donuts are also a little compact as compared to the fried donuts. The baked donuts have more cake-like texture and are relatively dense than the fried donuts.
- So, which one is a healthier option? The answer is simple – the baked donut has less calories as compared to the fried donuts. But which one is more yummy? Well, that's a tie and depends on your personal liking.
Fresh VS. Frozen Blueberries
Use either fresh or frozen blueberries for this donuts recipe. I usually use fresh ones but you can essentially get the same results with frozen blueberries. If using the frozen berries, you may need to keep the donuts a minute or two more in the oven.
Tip: In case you are using frozen blueberries, do not thaw them beforehand. Just take out of the freezer and mix in the batter.
All-purpose Flour: gives the donuts structure and makes them light in texture. Tip: use digital scale to weigh the flour.
Light Brown Sugar: adds sweetness to the donuts.
Salt: balances and enhances the overall flavor.
Baking Powder: helps with rising of the donuts and makes them fluffy.
Sour Cream: adds fats and tangy flavor.
Butter (unsalted): use high quality butter.
Egg: use a large sized egg at room temperature.
Blueberries: use fresh or frozen blueberries.
Lemon juice: adds tanginess.
Vanilla extract: enhances the flavor.
Icing Sugar: for lemon icing to dip the donuts in.
Lemon Juice: for lemon icing.
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. In a large bowl, mix flour, sugar, salt and baking powder. Set aside.
2. In another bowl, whisk sour cream, butter and egg together.
3. Stir the wet ingredients into dry ingredients and mix until just combined.
4. Toss the blueberries in 1 tablespoon flour. Save some blueberries to decorate the donuts.
5. Fold in the blueberries into the batter gently. Do not overmix and mix until just combined.
6. Grease the donut pan using a baking spray and fill in the donut pan using a spoon or a piping bag.
7. Bake for 16 – 18 minute until the top of the donuts are light golden. Cool donuts for 10 minutes before taking them out.
8. Prepare the icing, dip the donuts in the icing and let it cool on the rack.
- Chocolate Chips: Add ⅓ - ½ cup of chocolate chips in the batter to replace blueberries.
- Berries: Strawberries and raspberries can be substituted for blueberries in this recipe in 1:1 ratio.
- Sprinkled Icing Sugar: If you do not want to add calories to these blueberry donuts with the glaze, just simple sprinkle some icing sugar on the baked donuts.
- Cinnamon Sugar: Roll the donuts in the cinnamon sugar. Mix together 1 cup castor sugar, 1 teaspoon ground cinnamon and ½ cup unsalted butter. Dip the donuts into this cinnamon sugar mixture and serve. You may also dip the donut in melted butter first and then dip it in the mixture of sugar and cinnamon powder – your choice.
- Do not Overmix: You want to make sure to not overmix the batter or it will activate gluten that will result in tough donuts.
- Do not Overfill the donut pan: If you will overfill the donut pan, you won’t be able to achieve the classic donut shape. As the donuts will puff up they may close the center hold as well, which we want to avoid.
- Piping Bag Technique: Use the piping bag technique to ensure smooth filling of the donuts batter in the pan. If you do not have a piping bag, just cut the Ziploc bag about ½ inch from one side. Add the in the batter to the Ziploc bag and fill in the donut pan.
Frequently Asked Questions
Yes – absolutely. Replace the blueberries with an equal amount of strawberries or raspberries or blackberries.
No - it is not but it will make the task much easier. I usually spoon out the donut batter into the pan and it works perfectly all the time. It just needs a little practice.
I like the donuts to have a thick coating of the lemon glaze and do not like the dripping and runny lemon glaze. But this is absolutely a personal choice. Use the consistency that you like.
How To Store
- The donuts will stay fresh for up to 3 days in an air-tight container on the counter. Just make sure to store the donuts without glaze or they will become soggy.
- The donuts will stay good for up to 5 days in an air-tight container. Do not glaze the donuts if you are storing them in the fridge. Apply the glaze later while serving.
- The donuts will stay fresh for up to 2 months. First spread the baked donuts (without glaze) on a baking sheet and freeze until they are hard. Then transfer them in a Zip-loc bag. Thaw the donuts overnight in a fridge and apply glaze before serving.
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Baked Blueberry Donuts
- 1 donut pan
- 1 Mixing bowl.
- Digital Scale
- Measuring Cups and Spoons
- 1 cup all-purpose flour (120 g)
- ½ cup light brown sugar (100 g)
- ¼ teaspoon salt (1.5 g)
- 1 teaspoon baking powder (5 g)
- ½ cup sour cream (120 g)
- 2 tablespoon unsalted butter (28 g) melted and slightly cooled
- 1 egg (large)
- 1 cup blueberries (148 g)
- 1 tablespoon lemon juice (15 g) fresh
- 1 teaspoon vanilla extract (5 g)
- 1 cup icing sugar (130 g)
- ½ teaspoon vanilla extract (3 g)
- 2 tablespoon lemon juice (30 g) fresh
- Pre-heat the oven at 350. Grease the donut pan and set it aside.
- Take a large bowl and sift through all-purpose flour, salt and baking powder.
- Add in the sugar to the dry ingredients. Set aside.
- Take another big bowland add the sour cream, melted butter, egg, lemon juice and vanilla extract. Whisk it until mixed.
- In a small bowl, add the blueberries and toss them with 1 tablespoon flour. Save some of the blueberries aside.
- Fold in the blue berries into the batter gently and until just combined.
- Fill in the donut pan with the batter. Decorate it with the blueberries saved earlier.
- Bake for 16 - 18 minutesor until a tooth-pick inserted comes out clean. The edges and top of the donuts should spring back when pressed and golden brown in color.
- Let the donuts stay in the donut pan for about 10 minute before shifting on the wire rack.
- Add in the ingredients together and dip the donuts into the icing. Place the iced donuts on a wire rack and let it harden for about 20 – 30 minutes.
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