Homemade Blueberry Baked Donuts

blueberry baked donuts on cooling rack

These homemade blueberry baked donuts are reminiscent of the classic donut shop blueberry cake donuts, but without the mess of frying or trip to the donut store. (vegetarian, nut-free)


  • 4 tbsp butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 2/3 cup white whole wheat flour (I used Bob's Red Mill whole wheat pastry flour)
  • 1/3 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/2 cup frozen wild blueberries (or fresh blueberries)

For the glaze:

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch salt
  • 2-3 tbsp water


  1. Heat oven to 425°F. Lightly oil a donut pan.
  2. In the bowl of a stand mixer, or with a hand mixer in a large bowl, cream butter and sugar until light and fluffy. Add egg and buttermilk and mix until blended.
  3. In another bowl, whisk flours, baking powder, salt and nutmeg. Add blueberries and stir to coat blueberries.
  4. Add dry mixture to the wet and gently stir to combine. Avoid over mixing.
  5. Spoon the mixture into a piping bag or large zip-top bag (cut a hole in the corner after adding the batter to pipe). Pipe batter into donut pan, filling holes about 2/3 full.
  6. Bake donuts 8-10 minutes, or until they spring back when lightly touched.
  7. Turn the oven up to broil and broil until donut tops are just lightly golden, about 1-2 minutes. Remove from oven.
  8. Cool donuts about 5 minutes in the pan before removing to a cooling rack.
  9. Make the glaze by whisking together all ingredients until smooth. Start with just a little water and add more as needed. You want the glaze to be kind of thick.
  10. Coat donuts in glaze by dipping both sides in the glaze while still warm. Place on a cooling rack with a sheet pan underneath to catch drips. Let glaze set for a few minutes before eating.
  11. Store leftovers uncovered at room temperature up to 3 days.

Keywords: blueberry donuts, baked donuts