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Blueberry Donuts Recipe

Megan
These blueberry donuts are soft and fluffy cake donuts filled with fresh or frozen blueberries topped with a sweet and tart lemon glaze. The next time you want a perfectly cozy breakfast treat, grab your donut pan, a couple of mixing bowls and a whisk and make the best blueberry cake donuts.
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Course Breakfast, brunch
Cuisine American
Servings 9 donuts

Equipment

  • 1 6 ct. donut pan
  • 2 mixing bowls
  • 1 whisk or spoon
  • 1 piping bag or ziplock bag optional

Ingredients
  

Blueberry Donuts

  • 1½ cups (180 g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup (50 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg (US), room temperature
  • ⅓ cup (79 ml) milk, room temperature
  • ¼ cup (60 g) sour cream, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 4 tbsp (57 g) unsalted butter, melted and cooled to warm
  • 1 cup (190 g) fresh or frozen blueberries

Lemon Glaze

  • 1 cup (120 g) powdered sugar
  • 2 - 3 tbsp (30 - 45 ml) lemon juice

Instructions
 

  • Preheat the oven to 350 (177 C). Grease a 6 ct. donut pan.
  • In a large bowl, whisk the flour, baking powder, and salt together until well combined. 
    1½ cups (180 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
  • In another large bowl, pour the light brown sugar, granulated sugar, egg, sour cream, milk and vanilla extract. Whisk well to fully combine.
    Next, whisk in the melted butter until fully combined. 
    ¼ cup (50 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg (US), room temperature, ⅓ cup (79 ml) milk, room temperature, ¼ cup (60 g) sour cream, room temperature, 4 tablespoon (57 g) unsalted butter, melted and cooled to warm, 1 teaspoon (5 ml) vanilla extract
  • Mix the dry ingredients to the wet. Whisk well until smooth and fully combined with no lumps.
    Fold in the fresh or frozen blueberries.
    1 cup (190 g) fresh or frozen blueberries
  • Spoon or pipe the blueberry donut batter into each of the prepared donut cavities in the donut pan. This should fill about ¾ of each cavity of the donut pan.
  • Bake the donuts for about 10 - 12 minutes. The donuts are done when the tops bounce back quickly when lightly pressed.
  • Cool the donuts in the pan for 5 minutes before gently taking them out to cool on a cooling rack. 
  • While the blueberry cake donuts cool, whisk the powdered sugar with the lemon juice until the lemon glaze is to your desired consistency. 
    Dip the top of the cooled blueberry donut into the lemon glaze, shake off any excess and return to the cooling rack to fully set. Once set, enjoy your delicious, bakery worthy blueberry donuts!
    1 cup (120 g) powdered sugar, 2 - 3 tablespoon (30 - 45 ml) lemon juice

Notes

Store donuts at room temperature: These berry donuts are truly best when enjoyed the same day they are made. If needed, place them in a single layer in an airtight container. Store them at room temperature for 2 days. 
Tips:
Use a piping bag or ziplock bag to pipe the batter into the pan. Transfer the blueberry cake donut batter into a ziplock bag with the tip cut off for the easiest way to fill the donut pan. 
If using frozen blueberries, do not thaw before mixing into the batter.
Keyword Blueberry Cake Donut, Blueberry Donut, Blueberry Donuts, Glazed Blueberry Donut
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