Baked Blueberry Donuts Glazed

These baked blueberry donuts are such a delight in my kitchen—soft cake donuts bursting with juicy blueberries and topped with a sweet vanilla glaze. They are simple to make with everyday ingredients and always impress guests with their pretty color and bakery-worthy flavor. Plus baking instead of frying means less mess and these donuts feel lighter though just as indulgent. Perfect for a quick brunch treat or as a fun baking project with kids

I first made these for my niece’s birthday brunch and everyone thought I went to the local donut shop. Now I make them any time I want to surprise my friends or treat myself to a cozy morning with coffee

Ingredients

• Melted regular or vegan butter: this gives richness and keeps the donuts moist choose a high quality vegan stick butter for best flavor
• Milk: regular oat or almond milk works use unsweetened almond milk for the cleanest taste and fewer calories
• Sugar: classic sweetness in every bite try organic cane sugar for the best results or use a little less if you like lower sugar desserts
• Baking powder and baking soda: the leavening duo that helps your donuts bake up fluffy and light
• Vanilla: good vanilla extract is a must for that signature donut shop flavor opt for pure vanilla for a classic note
• Regular or gluten free all purpose flour: both work for tender donuts but King Arthur Measure for Measure is fantastic for gluten free
• Fresh or frozen blueberries: the star of the recipe pick plump berries that burst in the oven for best pops of flavor
• Powdered sugar: this creates the smooth glaze use fresh powdered sugar for the cleanest finish
• Extra milk or plant milk and vanilla for the glaze: this gives you a drizzle that sets just right on top of each donut

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to three hundred fifty degrees to ensure even cooking right as the batter is ready

Mix the Wet Ingredients:

Combine melted butter with your choice of milk baking soda baking powder sugar and vanilla. Use a large mixing bowl and a whisk so everything is well blended and creamy

Add the Dry Ingredients:

Gently stir in your flour a bit at a time just until the batter is smooth. Resist over-mixing or your donuts may turn out dense rather than airy

Fold in Blueberries:

Carefully fold the blueberries into your batter. If using frozen berries toss them lightly in flour before adding which helps prevent the batter from turning purple

Fill the Donut Molds:

Spoon the thick batter into greased donut molds filling each only about three quarters full. Wipe edges for cleaner shapes and do not overfill or the donuts will puff up over the top

Bake:

Place your tray in the oven and bake for around twenty minutes. The donuts should spring back lightly when touched and have just a hint of golden color

Glaze the Donuts:

For the glaze whisk powdered sugar with milk and a splash of vanilla. Once donuts are cool drizzle glaze on top or dip donuts directly for a thicker coat

Cool and Serve:

Let the donuts set on a cooling rack so the glaze hardens a bit and the texture fluffs up inside. Serve fresh and admire those blueberry bursts

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Storage Tips

Baked blueberry donuts are best the day they are made but you can store them in an airtight container at room temperature for up to two days. For longer storage keep in the refrigerator for four days. To enjoy later just pop them in a toaster oven for a few minutes to refresh the texture. These donuts also freeze well. Simply wrap them individually and store them for up to two months—just thaw and warm to get that fresh baked flavor again

Ingredient Substitutions

You can use any plant based milk or dairy milk you have on hand. For the flour King Arthur Measure for Measure makes a fantastic gluten free option but do not try coconut or almond flour since it will not hold together. If you do not have fresh blueberries frozen work perfectly—just use them straight from the freezer

Serving Suggestions

Serve these donuts warm out of the oven with your morning coffee or tea. They are lovely as a brunch centerpiece shared with friends. I also like packing them for road trips or lunchboxes since blueberry donuts are sturdy enough to travel and taste good a little chilled too. Add a handful of extra berries and sprigs of mint for a pretty serving platter

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Cultural and Historical Context

Baked donuts are a modern twist on the traditional fried variety originating from European settlers who brought fried dough recipes to America. Baking makes this treat lighter and simpler for weeknight cravings. Blueberry donuts became popular when blueberries were added to classic cake donut batter in American bakeries especially in the Northeast where fresh berries are abundant in summer. Now this variation is a favorite across the country for its color and natural sweetness

Recipe FAQs

→ How do I prevent blueberries from sinking in the batter?

Toss blueberries in a light dusting of flour before folding them into the batter. This helps them stay evenly distributed during baking.

→ Can I use frozen blueberries?

Yes, both fresh and frozen blueberries work well. If using frozen, add them straight from the freezer to avoid excess moisture in the batter.

→ How do I make these gluten free?

Substitute regular all-purpose flour with a one-to-one gluten-free blend, such as King Arthur Measure for Measure, for similar texture and rise.

→ Is it necessary to add glaze?

The donuts taste delicious plain, but glazing adds a sweet vanilla finish. You can easily skip it for a less sweet treat.

→ What type of milk can I use?

Dairy milk, almond milk, or oat milk all create tender results. Choose your favorite based on dietary needs or preferences.

→ How long do they stay fresh?

They are best eaten the day of baking but remain soft for up to two days when stored in an airtight container at room temperature.