These homemade blueberry baked donuts (or doughnuts) are soft and fluffy, bursting with blueberries and adorned with a tangy lemon glaze. They are so easy to bake, require a few simple ingredients and a few minutes of your time and will beat any bakery quality donuts out there.
I have a thing for berries and love incorporating them in my bakes every now and then. But the game gets real during Spring and to be honest who doesn't bake with fresh produce, fruits and lots of berries in the season? You may remember just a few days back, I shared my all-time favorite Old-Fashioned Blueberry Muffins recipe which are always a hit at our family table and so are Blueberry Cake with Lemon Glaze and Blueberry Muffins.
Coming back to Spring, here in Virginia, it still does not feel like Spring though. Some days it can be chilly and the temperature could drop to 40's and nights can be way cooler than anticipated. Climate change is a reality and a harsh one for people like me. I want the old times back, when Spring used to feel like Spring and we enjoyed the long days with milder temperature surrounded by colorful flowers and greenery all around. The fresh bakes out of the oven were a reason for the family to gather in the patio and enjoy the weather and indulge in baking awesomeness with a hot cup of tea or coffee. Good old days !
For me one of the vague memory of Spring is related to donuts. My mom used to make a lot of donuts using fresh berries and dipping the puffy, fluffy pieces of wonders in lemon glaze to further enhance the flavor. I can still feel the taste of those donuts that I try to achieve through my baked blueberry donuts recipe. It is an all-time hit that you can enjoy in your breakfasts or evening tea sessions.
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Baked Donuts VS Fried Donuts
When we talk about donuts, most of us think about fried donuts and rightly so. But I like baked donuts better because the texture is cake-y and it is healthy-ish then the friend donuts. So, what is the main difference between fried and baked donuts? Let's try to break it down.
Fried Donuts: They use yeast that helps with the rise of the donuts during deep frying. They are also light in texture and have a crisper and crunchier texture with cracks and pores on the surface.
Baked Donuts: Baking powder is used for baked donuts to give them height and these donuts are also a little compact as compared to the fried donuts. The baked donuts have more cake-like texture and are relatively dense than the fried donuts.
So, which one is a healthier option? The answer is simple – definitely, the baked donut has less calories as compared to the fried donuts. But which one is more yummy? Well, that's a tie and depends on your personal liking.
Fresh or Frozen Blueberries
Use either fresh or frozen blueberries for this donut recipe. I usually like to use fresh ones but you can comfortably use the frozen blueberries as well. That's what I used for this one as I was out of fresh blueberries (they go by so soon in my house). If using the frozen berries, you may need to keep the donuts a minute or two more in the oven.
These donuts can be made in so many different ways. Here are a few possible variations.
Chocolate Chips: You may add ⅓ - ½ cup of chocolate chips in the batter to replace blueberries.
Berries: Strawberries and raspberries can be substituted for blueberries in this recipe.
Sprinkled Icing Sugar: If you do not want to add calories to these blueberry donuts with the glaze, just simple sprinkle some icing sugar on the baked donuts.
Cinnamon Sugar: Roll the donuts in the cinnamon sugar. Mix together 1 cup castor sugar, 1 teaspoon ground cinnamon and ½ cup unsalted butter. Dip the donuts into this cinnamon sugar mixture and serve. You may also dip the donut in melted butter first and then dip it in the mixture of sugar and cinnamon powder – your choice.
Do not Overmix: You want to make sure to not overmix the batter or it will activate gluten that will result in tough donuts.
Do not Overfill the donut pan: If you will overfill the donut pan, you won’t be able to achieve the classic donut shape. As the donuts will puff up they may close the center hold as well, which we want to avoid.
Piping Bag Technique: Use the piping bag technique to ensure smooth filling of the donuts batter in the pan. If you do not have a piping bag, just cut the Ziploc bag about ½ inch from one side. Add the in the batter to the Ziploc bag and fill in the donut pan.
Here are a few simple ingredients required for the baked blueberry donuts with lemon glaze.
Light Brown Sugar
Step 1: In a large bowl, mix flour, sugar, salt and baking powder. Set aside.
Step 2: In another bowl, whisk sour cream, butter and egg together.
Step 3: Stir the wet ingredients into dry ingredients and mix until just combined.
Step 4: Toss the blueberries in 1 tablespoon flour. Save some blueberries to decorate the donuts.
Step 5: Fold in the blueberries into the batter gently. Do not overmix and mix until just combined.
Step 6: Grease the donut pan using a baking spray and fill in the donut pan using a spoon or a piping bag.
Step 7: Bake for 16 – 18 minute or until the top of the donuts are light golden and when you push on the donuts it will spring back.
Step 8: Cool donuts for 10 minutes before taking them out.
Step 9: Make the icing and dip the of donuts in the icing and place on the wire rack for the icing to harden. It will take about 20 minutes.
Frequently Asked Questions
Yes – absolutely. Replace the blueberries with an equal amount of strawberries or raspberries or blackberries.
No - it is not but it will make the task much easier. I usually spoon out the donut batter into the pan and it works perfectly all the time. It just needs a little practice.
I like the donuts to have a thick coating of the lemon glaze and do not like the dripping and runny lemon glaze. But this is absolutely a personal choice. Use the consistency that you like.
How to Store
The donuts are best to be consumed the same day they are baked but here are some options on storing them.
On the counter: The donuts will stay fresh for up to 3 days in an air-tight container on the counter. Just make sure to store the donuts without dipping them in the glaze.
In the Refrigerator: The donuts will stay good for up to 5 days in an air-tight container. Do not glaze the donuts if you are storing them in the fridge. Apply the glaze later while serving.
In the Freezer: The donuts will stay fresh for up to 2 months. First spread the baked donuts (without glaze) on a baking sheet and freeze until they are hard. Then transfer them in a Zip-loc bag. Thaw the donuts overnight in a fridge and apply glaze before serving.
Baked Blueberry Donuts
- 1 donut pan
- 1 cup all-purpose flour (120 grams)
- ½ cup light brown sugar (100 grams)
- ¼ teaspoon salt (1.5 grams)
- 1 teaspoon baking powder (5 grams)
- ½ cup sour cream (120 grams)
- 2 tablespoon unsalted butter (28 grams) melted and slightly cooled
- 1 egg large
- 1 cup blueberries (148 grams)
- 1 tablespoon lemon juice (15 grams) fresh
- 1 teaspoon vanilla extract (5 grams)
- 1 cup icing sugar (130 grams)
- ½ teaspoon vanilla extract (3 grams)
- 2 tablespoon lemon juice (30 grams) fresh
- Pre-heat the oven at 350. Grease the donut pan and set it aside.
- Take a large bowl and sift through all-purpose flour, salt and baking powder.
- Add in the sugar to the dry ingredients. Set aside.
- Take another big bowland add the sour cream, melted butter, egg, lemon juice and vanilla extract. Whisk it until mixed.
- In a small bowl, add the blueberries and toss them with 1 tablespoon flour. Save some of the blueberries aside.
- Fold in the blue berries into the batter gently and until just combined.
- Fill in the donut pan with the batter. Decorate it with the blueberries saved earlier.
- Bake for 16 - 18 minutesor until a tooth-pick inserted comes out clean. The edges and top of the donuts should spring back when pressed and golden brown in color.
- Let the donuts stay in the donut pan for about 10 minute before shifting on the wire rack.
- Add in the ingredients together and dip the donuts into the icing. Place the iced donuts on a wire rack and let it harden for about 20 – 30 minutes.