These are the Ultimate Baked Blueberry donuts with blueberry glaze that is bursting in lovely natural blueberry flavor! The donuts are crazy moist and delicious, and on top of the glaze, they are also filled with blueberries, you will love them!
These Blueberry glazed donuts are effectively cake doughnuts that are super easy to make even if you are less experienced in the kitchen! They are also healthier vs. traditional fried donuts and come together in no time, so let´s get started!
📖 Difference between baked and fried donuts
Apart from the obvious fact that one is baked in the oven, the other is fried in hot oil, there are other major differences between the two.
Fried donut is typically made using high protein content bread flour and yeast as leaving agent. Similarly to bread, usually it takes a while to make them as first the raw dough needs to rise. They are more difficult to make however have an amazing pillow texture.
Baked donuts or cake donuts (like this Baked Blueberry Donuts with Bluberry glaze), on the other hand, are effectively made using similar ingredients as cakes and baking soda or powder is making them rise. Making baked doughnuts is rather quick and simple, the shape of the donuts is uniform because they are made in a donut pan. They are also considered to be healthier than fried donuts that are made in oil.
And there is a 3rd version, the mochi donuts that are fried yet the texture is different from American fried donuts. Mochi donuts, well known as Pon-de-ring In Japan, are delicious mochi-like ring shape donuts with a signature bouncy and chewy texture and colorful chocolate ganache glazings on top. Check my Japanese mochi donut recipe!
🌟 Why this is the Best recipe
- It is extremely easy – No fancy or unusual ingredients are needed to make these Blueberry cake donut recipe, and it comes together super easily. Both the mixing process as well as the baking process are very simple even if you are a beginner in the kitchen
- It is super quick – Compared to yeast-based donuts, these Blueberry glazed donuts can be made much quicker. Once you mix the ingredients you can proceed with baking, no need to wait for the yeast to get activated
- Your kitchen won´t smell oily for days – While I love traditional yeast-based donuts baked in oil, I am not a big fan of the oily smell! Since baked donuts are made in the oven without oil, there is no oily smell whatsoever
- They are healthier - We all know that frying things in oil is not necessarily the healthiest baking method. These Blueberry donuts are done in the oven, we can call them sort of healthy donuts
- They are extremely delicious – These cake doughnuts filled with tangy fresh blueberries and covered with a super delicious blueberry glaze will blow your mind! They are moist, juicy, and packed with natural blueberry flavors! Forget Dunkin donuts blueberry donut! This will be your new favorite
- Easier to glaze and decorate them - Since baked donuts are made in a donut mold (eg. check this Silikomart Donut mold) they are baked more even and neat meaning it is easier to glaze and decorate them
- Can be filled and flavored - Given baked donuts are effectively cake doughnuts, you can freely fill or flavor them with almost anything. Citrus zest, nuts, or even chocolate chip could be used too
📝 Ingredient notes
For the donuts
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using European-style 82% fat content butter in all my recipes. In this Baked Blueberry Donuts recipe, the butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last-minute microwaving
- Sugar: I am using simple white granulated sugar. If you want to learn about the different types of sugar and how to use them in baking, please read my sugar guide
- Egg: Room temperature as always
- Flour: Pastry flour works very well in this recipe with low protein content resulting in a delicate, tender texture but All purpose flour can be used too. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my flour guide
- Salt: Essential ingredient in all dessert recipes, its main function is to balance the sweetness of the cakes
- Baking powder: Baking powder is responsible for the Blueberry Baked donuts to rise. We will use a relatively small amount as no need for a high rise
- Vanilla (optional): Please please avoid using artificial vanilla. There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and recommend. I use vanilla bean paste instead of vanilla extract which has lovely vanilla bits in there too
- Blueberry: The blueberry filling makes the donuts wonderfully flavourful and also colorful. Preferably use it fresh, frozen can work too, however, might make your donuts more wet (need longer baking time).
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
For the blueberry glaze
- Powdered sugar: The blueberry glaze will be prepared using traditional powdered sugar-based icing. I have tried the glazing using white chocolate-based ganache like in my Raspberry donut recipe, however, the blueberry flavor comes through more vivid using a simple icing sugar glaze. Out of powdered sugar? Check my substitutes for powdered sugar article!
- Blueberries: Fresh or frozen both work, we will need to make a puree out of the fruit by hand blending then running it through a sieve to get rid of the seeds
- Lemon juice: Use freshly squeezed lemon juice. The lemon will balance the sweetness of the powdered sugar and helps to bring out the blueberry flavor. You can even turn this blueberry glaze into a lemon glaze by simply mixing lemon juice with powdered sugar, without the blueberry puree
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. How to make moist Blueberry Baked Donuts
The Baked Donut recipe contains 4 basic cake-like ingredients; butter, sugar, egg, and flour and the volume will be supported by baking powder. Besides the basic ingredients, I am also using blueberries to make the donuts even more moist and flavorful.
- Prepare your donut mold, I am using Silikomart Donut mould, a silicone version from Silikomart that is very flexible and require no greasing
- The baking temp will be 175 C / 347 F but preheat the oven +20C / 68F as the oven temp will drop when you open the door and place the baking tins in
- Use Digital oven thermometer to understand your real oven temp
- Ingredients must be all measured with a Digital scale
- All ingredients must be at room temperature, otherwise, they won´t properly emulsify if eg. if butter is too cold, the batter might even break
- Whisk room temp butter and sugar with an Electric hand mixer for 5 minutes until creamy and pale
- Add in egg, one at a time, mix with a hand whisk after each addition
- Fold in vanilla, if using
- Sift in dry ingredients: flour, baking powder, and salt
- Fold the mixture with a rubber spatula just until fully combined, do not over mix
- Fold in blueberries just until combined
- Pipe batter into your donut mold. Do not fully fill the mold as the donuts will rise
- Bake for 25 minutes or until a toothpick inserted into the cake comes out clean. Please note that frozen blueberries can make the batter wetter, meaning more baking time will be needed
💡 Top Tip: Important that you chill these donuts before glazing them so the glazing will set on them neatly
2. How to make blueberry glaze for donuts
For this blueberry glaze, I actually tested two different glazings; a white chocolate-based ganache that I used in my raspberry donut recipe, and a simple powdered sugar-based icing. Since the blueberry flavor is much more prominent with the powdered sugar icing, I recommend making that.
How to make the blueberry glaze
- Sift powdered sugar/icing sugar
- Hand blend blueberry into a puree, and pour it through a sieve to get rid of seeds. Frozen or fresh both work
- Heat blueberry puree with a small amount of freshly squeezed lemon juice. Cook it for a 2-3 minutes over medium heat until slightly thickens and the flavor intensifies
- Mix puree with powdered sugar. The exact quantity of the puree will depend on your kitchen humidity, etc. Add a small amount of puree at once, then keep adding more until desired icing consistency achieved
💡 Top Tip: You won´t need all the glaze that is mentioned in the recipe card below, however, since we dip the donuts into the glaze, we need to make a bit more glaze than what is actually needed. Any leftover blueberry glaze can be stored refrigerated or used on cakes, pancakes, etc.
3. How to glaze donuts (neatly)
Glazing Donuts does not have to be a mess if you follow some basic principles that are mainly related to the "right temperature".
Make sure that your donuts are cold (5C / 41F fridge temp) when glazing so the glaze can quickly be set on them instead of running on the side. The glaze must be not too thin, nor too thick
I recommend trying to glaze one donut first and see how it feels. If the glaze stays stable on the donut, continue with the rest. If the glaze is too runny and does not set on the doughnut, mix in some more powdered sugar. If the glaze is too thick and not able to smoothly cover the donut, mix in more blueberry puree
Process of glazing the donuts
- Place the glaze into a big enough container so you can comfortably dip the donuts into it, however, it should not be too big either as the glaze should have some "depth" when you will dip the donut into it
- Hold the donut with your fingers and dip it into the glaze. Move the donut a bit for a few seconds, then carefully remove it from the glaze.
- While still holding the donut with your fingers (glazing facing down), carefully remove any excess glaze from it with the help of your fingers on your other hand
- If the glaze consistency was correct, the glaze should stay on the donut without running on the side, however, it will take some time until it feels "dry" as you touch it
- Place the donuts on parchment paper and let the glaze fully set at room temp, or in case your kitchen is too warm, place it in the fridge
💡 Top Tip: Make sure that your donuts are cold (5C / 41F fridge temp) so the glaze can quickly be set on them instead of running on the side. The glaze must be not too thin and not too thick, you can control the consistency by mixing in more powdered sugar or liquid (blueberry puree)
4. How to decorate the Blueberry glazed donuts
Decoration can really take your Blueberry cake donuts to the next level and the sky is the limit!
Few ideas you can use:
- Melted white chocolate
- Fruit, eg. a smaller size blueberry
- Herbs, eg. fresh mint or rosemary
- Edible flower
- Freezed dried blueberries
Use your creativity and feel free to decorate your donuts according to your liking!
🎓 Expert tips
- Do not overbake these donuts as that is the most common reason for dry texture on this kind of dessert
- If the glaze runs on the side of the donut – either the donut was too warm (not fridge temp) or the glaze was too runny and therefore too runny to set on the donuts. How to fix it? Wait for either donut to cool or mix in more powdered sugar into the glaze to make it thicker
- If the glaze is too thick and set in a “wrinkled” way – either the donut was too cold or more likely that the glaze was too thick therefore it sets too quickly. How to fix it? Mix more liquid (blueberry puree) into the glaze
- You can experiment with filling these donuts eg. with white chocolate chips
- These cake donuts can easily be made in a muffin tin or even in a mini loaf tin
- Feel free to try a different glazing eg. this chocolate glaze
🥣 Equipment notes
For baked donuts - since it is not yeast-based dough - you will need a donut mold to bake them. I love my Silikomart Donut mould that is made of silicone, therefore, no greasing nor preparation is needed and the donuts always come out perfect without being stuck into the pan.
I also recommend investing in some Piping bags, as a home baker, you will need it all the time as it is much easier and neater to pipe the batter into the mold than anything else like pouring or spooning.
Last not but least, for a consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is an indicative figure only and not the most accurate to achieve best-in-class results.
❓ Recipe FAQs
The recipe makes 6 donuts. You can easily double or half it, however, you will need to adjust all the ingredient quantities accordingly
Most probably yes, you can, however, you can´t just leave out / change an ingredient without reformulating the entire recipe. When one ingredient changes, some other ingredients need to be changed too in order to keep the balance in the texture and flavor. Sadly, I am not able to provide substitutes for all sorts of allergies and diets.
This is a super moist baked donut recipe, especially with the fresh blueberry filling it should not be dry.
The most common reasons for dry donuts: 1. ingredients not measured correctly eg. too much flour added to the mixture 2. inappropriate mixing technique eg. over mixed batter 3. over baked, meaning it dried out too much. Consider investing in an inexpensive Digital oven thermometer to be able to measure the correct oven temperature and please make sure to use a Digital scale during baking, cups are not an accurate way of measuring for consistent results
Probably the donut would have needed more baking time. Either, it was taken out of the oven too soon, or perhaps your oven is under heat. Consider investing in a Digital oven thermometer if you tend to struggle with the baking part of your desserts.
Another issue that can cause raw texture is measuring the ingredients inappropriately eg. adding less flour to the recipe.
I suggest using a silicone donut mold as with that it is incredibly easy to release the donuts from the mold (unless under-baked).
If using a traditional donut pan, make sure to carefully grease the mold before baking
Glazing donuts neatly require understanding the consistency of the glaze. If the glaze is too thin, it will be too runny and therefore won´t set on the donut neatly. See my detailed tips above at "How to neatly glaze donuts"
Leftover doughnuts can be stored in an air-tight container in the fridge for 1-2 days, they are in fact quite stable even at room temperature. I suggest you cover the dessert so it does not absorb any smell from the fridge, or from the kitchen
You can freeze the donuts after baking however I would not freeze them with the glazing on them
🍩 More Donut Recipes
Baked Blueberry Donuts with Bluberry glaze (VIDEO)
For the Baked donuts
- 70 g (⅓ cups) Unsalted butter room temperature
- 70 g (⅓ cups) Granulated sugar
- ½ teaspoon Vanilla extract
- 2 Eggs room temperature
- 70 g (½ cups) All purpose flour
- ½ teaspoon Baking powder
- Pinch of salt
- 50 g (⅓ cups) Blueberry preferably fresh
For the blueberry glaze
- 135 g (1 cups) Powdered sugar
- 100 g (½ cups) Blueberry puree without seeds
- ½ tablespoon Lemon juice freshly squeezed
For the decoration
- Blueberry, Mint, Edible flower
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Make the Baked Bluberry Donut
- Heat oven to 175 C / 347 F
- Cream butter and sugar for 3-5 minutes until it becomes pale, then add eggs, one at a time. Do not over beat. Fold in vanilla
- Sift in flour & salt & baking powder and fold just until well combined with the help of a Rubber spatula
- Fold in blueberries
- Bake for 25 min or until a skewer inserted comes out clean. If using very juicy or frozen bluberries, the baking time might increase
- Let the donuts chill in the fridge before glazing
- Sift powdered sugar
- Hand blend blueberry into puree and get rid of the seeds with the help of a sieve
- Cook blueberry puree and lemon juice in a saucepan for a few minutes just until slughtly thickens.
- To make the glaze you will need about 3 tablespoons of puree. Mix puree with powdered sugar by adding puree one tablespoon at a time. You might need slightly more or less wet ingredient (puree) to the powdered sugar depending on the powdered sugar and humidity in your kitchen
- Glaze should be not too thick nor too thin
Glazing the donuts
- Before glazing the donuts make sure donuts are nice and chilled (5C / 41F) and the glaze has the right consistency
- Hold the donut with your fingers and dip it into the glaze. Move the donut a bit for a few seconds then carefully remove it from the glaze. While still holding the donut with your fingers (facinng down), carefully remove any excess glaze from it with the help of your fingers on your other hand
- Let the glaze fully set at room temp or in case your kitchen is too warm, place it into the fridge
- Once the glaze sets, decorate the donuts according to your liking with fresh fruits, dried fruits, edible flowers, etc.
- The donuts can be stored in air-tighed container either at room temperature or in the fridge
- Measure your ingredients with a Digital scale for accuracy
- All ingredients for the donut must be at room temperature to properly emulsify: eggs, butter, etc.
- For the glaze, shift the powdered sugar
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- If not using a silicone baking mold, make sure to grease the tin before baking to avoid donuts stuck into the pan
- Never glaze warm donuts, make sure they are chilled
- For glazing donuts neatly, the temperature and the glaze consistency are key. If the glaze is too thin, mix in more powdered sugar. If the glaze is too thick, mix in more blueberry puree
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