Baked blueberry donuts

Moist, fluffy, cake-like baked blueberry doughnuts with a vanilla glaze.

  • Author: Claire Coffey
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 8-10 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Units Scale

Blueberry doughnuts:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries

Vanilla glaze:

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Optional: 1-2 teaspoons blueberry jam


Baked doughnuts:

  1. Using vegetable shortening or pan release, grease 8-10 cavities of a doughnut pan(s).
  2. Stir together the dry ingredients (flour, sugar, baking soda, baking powder and nutmeg) in one bowl and the wet ingredients (butter, egg, milk) in another.
  3. Whisk the dry ingredients into the wet ingredients until lump free. Fold in the blueberries.
  4. Spoon the batter into the pan, filling the cavities approximately 3/4 of the way full.
  5. Bake at 350F for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean.
  6. Allow to cool until the pan is comfortable enough to handle, then turn the doughnuts out onto a cooling rack.


  1. Combine all of the ingredients for the glaze in a small pot. Cook over low-medium heat, stirring occasionally, until a crust starts to form.
  2. Remove the glaze from the heat and dip the cooled doughnuts in it.
  3. If the blueberries have settled primarily on one side, dip the other side in the glaze. The juice from the berries will prevent the glaze from sticking.
  4. Stir the glaze occasionally to keep a crust from forming between dips.
  5. Optional: Add 1-2 teaspoons of jam to the icing, stirring to combine.
  6. Drizzle over the doughnuts.


    • Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.

    • Removing stuck doughnuts: If you find your doughnuts are sticking to the pan, carefully run a butter knife around the edge, gently working it around the curved bottom.

    • Avoid over-cooking the glaze as it can become too hard and thick. To do this, cook it over low heat and remove it promptly after a crust forms; if it over-cooks, add water in ½ teaspoon increments until it's usable.

    • Why we cook the glaze: Cooking the glaze causes a chemical reaction resulting in a quick-hardening shell that locks in moisture. It also makes it easier to pack the doughnuts.

    • Freeze for 10 minutes prior to glazing: Because these doughnuts are soft, they have a tendency to bend and sometimes break from the weight of the glaze. Freezing them avoids this by stiffening them.

    • This recipe will make more glaze than you need because we want to keep the doughnuts from hitting the bottom of the pan, making the glaze blotchy.

Keywords: blueberry doughnuts, baked blueberry donuts, blueberry breakfast