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These baked blueberry donuts use fresh blueberries and then are dipped in a yummy lemon glaze that makes them the perfect summer donut. Even better, they can be prepared in 15 minutes.
I'm all about donuts - from baked chocolate frosted donuts to funfetti donuts to baked pumpkin donuts to Berliner donuts to banana donuts.
But what about a donut that utilizes fresh fruit? And with summer here, what is better than fresh blueberries?
The fresh blueberries give you a quick burst of flavor in your mouth when you take a bite, but it is offset by a zesty lemon glaze that complements it perfectly.
And by using a donut pan, these really couldn't be easier to prepare. While this recipe makes 6, you can easily double it for a crowd. Be careful though, these baked blueberry donuts will go quickly!
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Ingredient Notes
- All-purpose flour - the base for these donuts. They have not been tested with other types of flour so any changes might affect the outcome.
- Blueberries - they are called blueberry donuts for a reason. As with anything, the fresher the better but if you are making these out of season, you'll still enjoy them.
- Lemons - lemons brings out the flavor of the blueberries while cutting back on the taste of the sugar.
Ingredient Swaps
As with any recipe, you can switch out some of the ingredients. Some swaps include:
- If you don't have granulated sugar or just want to switch it up, try brown sugar. It will lead to an even more moist donut and add a slight molasses flavor.
- While Greek yogurt is my go-to for baked goods as it adds a little tanginess and helps with a moist crumb, sour cream or crème fraîche is a great substitute.
- Yes these are blueberry donuts, but any berry will work - from blackberries to raspberries or chopped strawberries.
Step-by-Step Photos
Combine all the dry ingredients into a large bowl and then stir the rest of the ingredients until combined. Spoon the batter into a donut pan and bake at 400°F for 9-10 minutes.
Whisk together the ingredients for the glaze and then dip the donuts in it.
FAQs
So I guess the real way to spell it is doughnuts but Dunkin’ Donuts popularized the spelling of donuts back in the 1950’s. For me, I go with donut.
I wouldn’t go as far as to say they are healthy, but they are healthier than fried donuts. Like anything, eat in moderation. You won’t regret eating these baked blueberry donuts
I prefer fresh blueberries as they just taste better to me, but frozen blueberries will work too for these baked donuts.
Leftover blueberry donuts will store well in at room temperature for 1-2 days in an air-tight container.
Pro Tips/Recipe Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off. If you do this, don't put the blueberries in until the end.
- Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
- Let the baked donuts cool completely before you dip them in the glaze.
- Speaking of the glaze, use fresh lemon juice. Bottled lemon juice isn't the same.
Other Donut Recipes
If you’ve tried these baked blueberry donuts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baked Blueberry Donuts
Ingredients
Donut
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup Greek yogurt
- 1 egg, beaten
- 3 tablespoon milk
- 1 tablespoon unsalted butter, melted
- 1 lemon, zested
- 1 teaspoon vanilla extract
- ½ cup blueberries
Lemon Glaze
- 6 tablespoon powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt. Add Greek yogurt, egg, milk, butter, lemon zest, vanilla extract and blueberries and stir until just combined.
- Spray donut pan with non-stick spray. Spoon the batter evenly in the donut pan.
- Bake for 9-10 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and allow to cool a backing rack.
- While donuts are cooling, whisk together the powdered sugar, lemon juice and vanilla extract.
- Dip the cooled donuts in the glaze and allow to set for 30 minutes before serving.
Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off. If you do this, don't put the blueberries in until the end.
- Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
- Let the baked donuts cool completely before you dip them in the glaze.
- Speaking of the glaze, use fresh lemon juice. Bottled lemon juice isn't the same.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
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