These quick, Glazed Blueberry Donuts are fluffy baked vanilla cake donuts packed with blueberries and topped with your choice of colored blueberry glaze! They're so easy to make with a donut pan and the perfect weekend breakfast treat.
If you're looking for an easy donut that tastes super fresh and is packed with fruit, these Glazed Blueberry Donuts are here for you! Made with a soft vanilla cake base, fresh blueberries get folded into the batter and baked into the perfect donut.
These get baked in a donut pan and are not fried. I know oil scares people...
Additionally, they're made without yeast so there is no rise time needed! It's basically just making a simple cake batter. Easy peasy.
And let's not forget about the blueberry glaze! For a colorful version, blueberry puree is used to produce various shades of purple. Or, just skip the blueberry puree part and go for straight white icing. Either way, it will taste totally delish!
Made completely from scratch in 30 minutes, you won't miss the Dunkin Donuts or Krispy Kreme versions of these blueberry donuts.
- Dry ingredients. All-purpose flour, baking powder and salt.
- Wet ingredients. Butter, eggs, buttermilk and vanilla paste or extract. You'll also need a touch of milk or cream for the glaze (though you can also use water in a pinch).
- Sugars. Granulated sugar for the donuts and powdered sugar for the glaze!
- Mix ins. Fresh blueberries!
I like to use this donut pan as the donut mold is a bit deeper. However, any donut pan can be used!
How to make Glazed Blueberry Donuts
To make these fluffy cake donuts, start by preheating the oven to 350℉/180℃ and lightly grease a donut pan. This recipe makes 9-12 donuts, depending on the pan used.
STEP 1: Whisk together the flour, baking powder, salt and sugar and set aside. In another bowl, whisk together the melted butter, eggs, buttermilk and vanilla until combined.
STEP 2: Add the wet ingredients to the dry ingredients and fold until the flour is almost incorporated.
Then, gently fold in the blueberries until dispersed and the remaining dry flour is incorporated.
STEP 3: Transfer the batter to a piping bag (watch my piping bag video on how to best do this) and snip off the tip so there's a 1-1.5 inch opening. It needs to be big enough for the blueberries to come out easily.
Pipe the batter into the prepared donut pan(s), careful to only fill halfway.
STEP 4: Bake the donuts for 13-18 minutes, then transfer the pan to a wire rack to cool for 5 minutes, then remove the donuts from the pan.
Blueberry Glaze Icing
For full instructions on color shade options (including a marbled glaze), follow my Blueberry Glaze post.
STEP 5: Cook down the blueberries until the fruit breaks down and the juices release. Pass through a fine mesh sieve and pass through to remove the puree and juices.
Mix it together with the powdered sugar, then drizzle in milk while whisking until a thick icing forms.
Hot tip! Add more or less blueberry puree to get the desired color. If the icing is too thin, add more powdered sugar. If too thick, add more puree or milk.
STEP 6: Dip the nicely rounded side into the glaze about halfway down, then lift and twist simultaneously.
Transfer the donuts to a plate or platter for a few minutes to set the icing, then enjoy!
Fresh blueberries are best for this recipe. However, you can also use frozen blueberries, just be sure to thaw, drain, and pat them off before adding to the batter to remove any excess liquid.
If you're not a fan of blueberries, you can also chop up blackberries, strawberries, or raspberries and fold them into the batter for another fruit version!
Storing and Freezing
Store the glazed donuts lightly covered at room temperature for one day or in the fridge for two additional days. They will dry out significantly after the first day.
Freeze the baked, un-glazed donuts in a zip top bag with all air removed for one month. Thaw at room temperature, then glaze.
- If you don't have a piping bag, just add the batter to a zip top bag and snip off the corner.
- Don't overfill the donut pan! If the batter bakes over the center piece, just remove the area with a knife.
- Fresh blueberries are best for this recipe as they don't contain excess moisture. Thawed, frozen blueberries can be used in a pinch.
- If you don't have a donut pan, you can also make these in a muffin tin! Test for doneness by inserting a toothpick into the center. It should come out clean with no wet batter.
Typically, just powdered sugar and either milk or water. This version also adds blueberry puree for a more exciting color.
Be sure not to over mix the batter! Also, measure the baking powder correctly and this recipe will give you light fluffy donuts.
Definitely not. If you'd prefer to just do the white vanilla glaze, skip the blueberry puree! You'll just need to add a bit more milk until the desired consistency is created.
More blueberry recipes:
- Lemon Pound Cake with Blueberry Glaze
- Blueberry Pie Bars
- Easy Jumbo Blueberry Muffins (Bakery Style)
- Blueberry Cheesecake No-Churn Ice Cream
- Blueberry White Chocolate Ganache Tart
Glazed Blueberry Donuts
- Donut pan
- Mixing bowls
- Rubber spatula
- Piping bag optional
- 2 cups all-purpose flour 240g
- ⅔ cup granulated sugar 133g
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup unsalted butter melted (57g)
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature (180ml)
- 1 teaspoon vanilla paste or extract
- 1 cup fresh blueberries 150g
- ½ cup blueberries
- 1½ cups powdered sugar 180g
- 2-4 tablespoons milk
- 1 teaspoon vanilla
- Preheat the oven to 350℉/180℃ and lightly grease a donut pan.
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- In another bowl, whisk to gather the melted butter, eggs, buttermilk and vanilla until combined.
- Add the wet ingredients to the dry ingredients and fold together until almost fully combined. Be sure to scrape the whole way to the bottom.
- Gently fold in the blueberries until evenly dispersed, then transfer the batter to a piping bag.
- Cut 1" off the tip of the bag and pipe the batter evenly into the donut openings.
- Bake for 13-18 minutes or until the donut springs back and doesn't have any wet spots. *See notes section regarding bake time.
- Transfer the pan to a wire rack to cool for 5 minutes, then carefully invert the pan to remove the donuts, then flip the donuts over again.
Glazing the Donuts
- If using the blueberry glaze, cook down the blueberries over medium low and carefully break them down with the back of a spoon as they begin to soften and please their juices.
- Pass the blueberries through a fine mesh sieve to capture the juice. Discard the pulp.
- Whisk together the powdered sugar and 1 tablespoon of the blueberry puree, adding more later if you'd like it to be darker. Also add the vanilla.
- Add in 1 tablespoon at a time of milk until the consistency becomes a thick glaze.
- Dip the round side of the donut into the glaze, then pull up, twist, and place the donut on a plate to set.