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Blueberry Donuts

Tender, cake-like baked donuts bursting with fresh blueberries and topped with a sweet vanilla glaze, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp nutmeg
  • 0.75 cup buttermilk
  • 2 large eggs
  • 4 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries or 3/4 cup frozen
  • 1 tbsp flour for coating berries
For the Glaze
  • 1.5 cups powdered sugar
  • 3-4 tbsp milk
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Donut pan (12-cup)
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup donut pan thoroughly with butter or cooking spray.
  2. Pat fresh blueberries dry and toss with 1 tablespoon flour to coat evenly.
  3. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until combined.
  4. In separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together until just combined. Don't overmix.
  6. Gently fold flour-coated blueberries into batter with minimal strokes for even distribution.
  7. Divide batter evenly among donut cups, filling each about 2/3 full.
  8. Bake for 12-15 minutes, until tops spring back when touched and toothpick comes out clean.
  9. Cool in pan for 5 minutes, then turn out onto wire rack to cool completely.
  10. Whisk together powdered sugar, milk, vanilla, and salt for glaze until smooth.
  11. Dip each cooled donut face-down into glaze, let excess drip off, and place on wire rack.
  12. Let glaze set for 10 minutes before serving. Garnish with fresh berries if desired.

Notes

For best results, don't overmix the batter and ensure blueberries are coated in flour to prevent sinking. Store covered at room temperature for up to 3 days or freeze for up to 3 months.