Baked Blueberry Donuts

FullSizeRender[1] (2)I love, love, love donuts from the bakery. My favorite is a blueberry cake donut or an applesauce donut…don’t knock it til you try it. It’s so moist and with just the right amount of apple spice. The only problem with loving donuts from a bakery is they open sooooo early and I do not want to go anywhere that early in my p’js even to get these delicious iced covered treats. I think my priorities might be skewed. Anyhow, later I woke up and changed out of my pjs, I bought a donut maker so I could make fresh donuts from the comfort of my own home! For my first try I went with vanilla and blueberry. They were rich and delicious!  They are better eaten fresh on the same day but will store in a container for up to 2 days. I hope you enjoy!


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 large egg
  • 1/4 cup blueberries

Blueberry Glaze

  • 2 Tablespoons unsalted butter, melted
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 cup fresh blueberries
  • blue sprinkles (optional)


1. Preheat oven to 350F degrees and spray a donut pan with non-stick spray.

2. To make the donuts, whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl, set aside.

3. Whisk the milk, sour cream, and egg together until smooth. Add the melted butter and vanilla, mix until combined. Pour the wet ingredients into the dry ingredients and stir until just combined, making sure not to overmix. The batter will be very thick.

4. Add batter to pastry bag or a ziplock bag and cut a corner off the bottom tip. Fill the donut pans 2 ∕ 3 –3 ∕ 4 full. Place blueberries into the batter, pressing hard enough to where only half the blueberry is left exposed.

5. Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing so the glaze sets easier.

6. Combine the glaze ingredients in a medium saucepan over  low heat. As the blueberries begin to heat up, pop them with a fork and stir in the juice. Remove the skins. Whisk until the glaze is smooth.

7. Remove from heat and immediately and begin dunking the donuts, one by one, into the glaze. Move donut around to coat evenly. Transfer each donut to a wire rack (dry donut side down) over a wax sheet of paper to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Add sprinkles if you want!

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