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Close up photo of a stack of four blueberry donuts on a marble plate.
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5 from 3 votes

Baked Blueberry Donuts

These baked blueberry donuts are full of blueberry flavor with a slight hint of cinnamon. The blueberry glaze is the perfect combination of tart and sweet to crown this yummy treat. They are so easy to whip up with common pantry ingredients!
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 18 donuts
Calories: 156kcal

Ingredients

Donuts

Glaze

  • cups powdered sugar
  • 3 teaspoons mashed blueberries

Instructions

  • Preheat the oven to 350°F and grease a donut pan and set aside.
  • Whisk together the flour, sugar, salt, baking powder, and cinnamon in a large bowl and set aside.
  • In a measuring cup or small bowl, whisk together the buttermilk, eggs, vanilla, and melted butter.
  • Combine wet ingredients with dry until just combined with a rubber spatula, then fold in blueberries.
  • Transfer the donut batter to a disposable piping bag and pipe into the greased donut pan circling twice to fill (about ⅔ full). Tap the pan on a countertop or table to evenly distribute the batter.
  • Bake for 15 to 18 minutes. Allow donuts to cool for 5 minutes in the pan and then invert onto a cooling rack to fully cool!
  • Prepare the glaze while donuts are cooling. In a medium deep bowl, whisk together powdered sugar and mashed blueberries.
  • Dip the tops of the donuts in the glaze and return to a cooling rack with a cookie sheet underneath to set. Garnish with sprinkles and additional blueberries if desired!

Notes

  • Be sure to generously grease the donut pan especially around the middle where it tends to stick! Remove them right after the 5 minute cooling period. If you only have one donut pan, simply wipe out the pan after it has cooled for 5 minutes with a paper towel, re-grease, and pipe in the remaining batter.
  • If using frozen blueberries for the glaze, give them some time to thaw before making the glaze. Use a fork to mash them and release all of the juices. It makes a gorgeous color for the glaze. If the glaze is too thick add a drop of water at a time until you reach the desired consistency, if it’s too thin and runny add more powdered sugar.
  • Once donuts are glazed, place them on a cooling rack with a cookie sheet underneath to catch the excess glaze that drips off. You can also put a piece of wax paper or parchment paper under the tray for easy disposable clean-up!
  • These donuts are best consumed on the day they are made. If you don't think they will all be eaten, I recommend only glazing what you think you will eat. Keep the remaining donuts in an airtight container. When you are ready to eat them, reheat them in a toaster oven on a toast setting for 3 minutes on a medium heat setting (this will crisp them up a bit). Allow them to cool and then glaze as per the recipe. If you are ok with a softer texture then there is no need to reheat just glaze as normal.
  • These are the Donut Pans I used.

Nutrition

Calories: 156kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 96mg | Fiber: 1g | Sugar: 20g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg