Fluffy baked blueberry doughnuts loaded with blueberries that burst with every bite! Covered with a citrusy lemony glaze or a sweet purple blueberry glaze. Perfect for breakfast or as a quick snack!
Lately, I’ve been obsessed with baked doughnuts and have been using my baking pan constantly! I have been making these blueberry doughnuts for a while now over the years. They’ve always been a hit so it’s now time to share it with you all. These doughnuts are ideal! They’re so fluffy and sweet and every bite is bursting with blueberries.
The main batter of these doughnuts is a plain one so that it lets the blueberries steal the show! For this recipe the blueberries need to be fresh and not frozen, so that even though they burst while baking they still keep their shape. Optionally, you can also cover the blueberries with cornstarch before adding to the mixture so that they keep more their shape. However, during my testing I found that for these doughnuts you can easily skip this step. In fact, I don’t put this in my recipe.
For these doughnuts there are two glazes which work perfectly. There is a blueberry glaze made from blueberry juice and icing sugar which adds to the blueberry flavour of these doughnuts. It also gives these doughnuts a lovely little purple or pinkish colour. The colour might vary as it depends on how concentrated your juice is. The other glaze that pairs well with these doughnuts is a lemon one. This lemon glaze gives a tangy flavour to these sweet doughnuts which in my opinion works so deliciously!
Blueberry Baked Doughnuts
- 190 g plain flour
- 90 g castor sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 egg
- 25 g unsalted butter melted
- 140 ml milk
- 100 g blueberries
- 60 g icing sugar
- 1-2 tbsp lemon juice
- 60 g icing sugar
- 1-2 tbsp blueberry juice freshly squeezed or store bought
- Preheat the oven to 180°C or 350°F. Spray your doughnut pan with non-stick spray. Set aside.
- In a large bowl, mix together the flour, sugar, baking powder and salt.
- In a separate bowl, mix all the remaining wet ingredients – the milk, butter, vanilla and egg – until you have a creamy consistency.
- Add the wet mixture to the dry mixture gently. Mix them together until everything is combined. Once ready fold in the blueberries gently.
- Fill the doughnut pan with the blueberry batter, filling about halfway.
- Bake the doughnuts for 10 minutes, until they're fully cooked from the inside and a cake tester comes out clean.
- Allow them to cool for few minutes in the pan before placing them on a cooling rack. Let them cool completely.
- For the glaze, in a small bowl, whisk together the icing sugar with 1 tbsp of juice (of your choice). Add an extra tbsp until you've achieved your desired consistency.
- Dip the doughnuts in the glaze and place them back on the cooling rack, for the extra glaze to drip off. The doughnuts can be enjoyed immediately or after the glaze have set. Enjoy!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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