Blueberry Bliss Donuts

This baked blueberry donut recipe transforms a typically fried treat into a healthier breakfast option that still delivers on flavor. The tender crumb dotted with bursts of juicy blueberries creates a balance of sweetness that pairs perfectly with morning coffee or afternoon tea.

I started making these donuts when my daughter requested something special for her birthday breakfast instead of cake. Now they've become our Sunday morning tradition during blueberry season when we pick fresh berries from our local farm.

Ingredients

• All purpose flour: Provides the perfect structure for these cake donuts
• Granulated sugar: Sweetens without overpowering the blueberry flavor
• Baking powder and baking soda: Work together to create the perfect rise
• Salt: Enhances all flavors and balances the sweetness
• Ground cinnamon: Adds warmth and complements the blueberries beautifully
• Buttermilk: Creates tenderness and a subtle tang
• Unsalted butter: Adds richness and moisture
• Egg: Binds everything together and adds structure
• Vanilla extract: Enhances the overall flavor profile
• Fresh blueberries: Burst with flavor when baked but frozen work perfectly too
• Powdered sugar: Optional but adds a beautiful finishing touch

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to 350°F and thoroughly grease your donut pan. The greasing step is crucial as blueberries can sometimes stick. I find a light coating of butter works better than cooking spray for this recipe.

Mix the Dry Ingredients:

Combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Whisking these ingredients together ensures even distribution of the leavening agents and prevents bitter pockets of baking soda or powder in your finished donuts.

Prepare the Wet Ingredients:

Whisk together the buttermilk, melted butter, egg, and vanilla until completely smooth. Make sure your melted butter has cooled slightly before adding to prevent cooking the egg. If using the milk and vinegar substitute for buttermilk, let it sit for 5 minutes before mixing with other wet ingredients.

Create the Batter:

Pour the wet ingredients into the dry mixture and stir just until combined. Overmixing develops gluten which creates tough donuts. Stop mixing as soon as no dry flour remains visible. The batter should look slightly lumpy but uniform.

Incorporate the Blueberries:

Gently fold in the blueberries using a rubber spatula with a light hand. If using frozen berries, do not thaw them first as they will bleed less color into the batter when added frozen. Aim for even distribution throughout the batter.

Fill the Donut Cavities:

Transfer the batter to a piping bag or use a spoon to fill each cavity approximately three quarters full. Filling too much will cause the donuts to rise over the center post, losing their characteristic shape. Tap the pan gently on the counter to settle the batter.

Bake to Perfection:

Bake for 12 to 15 minutes until the edges are golden brown and a toothpick inserted comes out clean. The donuts should spring back when lightly touched. Rotate the pan halfway through baking if your oven has hot spots.

Cool and Finish:

Let the donuts cool in the pan for exactly 5 minutes before removing. This brief cooling period allows them to set up enough to handle without breaking. Transfer to a wire rack to cool completely before dusting with powdered sugar if desired.

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The buttermilk is my secret weapon in this recipe. My grandmother always used it in her baking, claiming it creates a more tender crumb. The first time I made these for my family, my husband declared them better than any bakery donut he had ever tasted, which is high praise from someone who grew up across from a famous donut shop.

Make Ahead and Storage

These donuts are best enjoyed the day they are made, but they will keep remarkably well. Store completely cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days. To refresh them, warm in the microwave for 10-15 seconds before serving.

Flavor Variations

While blueberries are the star of this recipe, you can easily create different flavor profiles. Replace blueberries with raspberries or blackberries for a different berry experience. For a more autumnal twist, substitute the blueberries with finely chopped apples and increase the cinnamon. You could also add lemon zest to the batter for a bright citrus note that pairs beautifully with the blueberries.

Serving Suggestions

These donuts are delicious on their own, but you can elevate them further with thoughtful pairings. Serve alongside a dollop of Greek yogurt for breakfast, or transform them into dessert with a scoop of vanilla ice cream. For brunch gatherings, arrange them on a tiered stand with other breakfast pastries for an impressive display that encourages guests to help themselves.

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Once you try these baked blueberry donuts, you'll want to make them a regular part of your breakfast rotation. Simple, special, and full of flavor—what's not to love?

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly in this recipe. Use them straight from the freezer without thawing to prevent the color from bleeding too much into the batter. You may need to increase the baking time by 1-2 minutes.

→ What can I substitute for buttermilk?

If you don't have buttermilk, make a quick substitute by adding 1/2 teaspoon of vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 minutes before using. Plain yogurt thinned with a bit of milk also works well.

→ Do I need a special donut pan for this recipe?

A donut pan gives the best results for that classic donut shape. However, you can use a muffin tin for donut 'holes' (reduce baking time slightly) or a mini bundt pan for ring-shaped treats.

→ How should I store these donuts?

Store completely cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. They can also be frozen for up to 3 months - wrap individually and thaw at room temperature.

→ Can I add a glaze instead of powdered sugar?

Absolutely! A simple glaze made from powdered sugar and a splash of milk or lemon juice would be delicious. For even more blueberry flavor, mix powdered sugar with a bit of blueberry juice or puree for a vibrant purple glaze.

→ How can I prevent my blueberries from sinking to the bottom?

Toss your blueberries in a small amount of flour (about 1 tablespoon) before folding them into the batter. This light coating helps them stay suspended throughout the batter during baking.