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There’s something about blueberry glazed donuts that just hits different on a Saturday morning. Maybe it’s the way the glaze catches the light, or how the blueberries burst when you bite in-whatever it is, these are worth getting out of bed for.
You don’t need any fancy equipment for this, just a donut pan and about an hour of your time. These bake in the oven, so there’s no hot oil splatter to deal with or that lingering fried smell in your kitchen. Whether you’re making weekend breakfast special or need something impressive for a brunch potluck, these deliver. They’re also one of those recipes where people will assume you spent way more effort than you actually did, which is always a win.
Why I Keep Making These Again (and Again)
✾ Tastes like actual blueberries: not that weird artificial flavoring that doesn’t quite taste like fruit
✾ Baked in the oven: no deep fryer, no oil thermometer, no mess to clean up afterward
✾ Make-ahead friendly: bake them tonight, glaze them tomorrow, or freeze a batch for later
✾ Takes about 30 minutes active time: most of the work is just waiting for the oven
✾ Everyone loves them: even my niece who “doesn’t like donuts” ate two
✾ That glaze though: it sets up perfectly and doesn’t get sticky or slide off
Grab These Simple Staples + Fresh Blueberries
For the Donuts:
• 1 cup fresh or frozen blueberries – frozen works fine, just don’t thaw them first or they’ll turn your batter purple and make it soggy
• 2 cups all-purpose flour – measure by spooning it into the cup and leveling off, don’t pack it down
• ¾ cup granulated sugar
• 2 teaspoons baking powder – check the expiration date; old baking powder = flat donuts
• ½ teaspoon salt
• ¾ cup whole milk – take it out of the fridge 20 minutes before you start
• 2 large eggs – also room temp, which sounds fussy but actually matters
• 4 tablespoons unsalted butter, melted – about half a stick, let it cool a bit after melting
• 1 teaspoon vanilla extract
• Zest of 1 lemon – totally optional, but it makes the blueberry flavor pop
For the Blueberry Glaze:
• ½ cup fresh blueberries – fresh is better here for the prettiest color
• 1½ cups powdered sugar – sift it if it’s lumpy
• 2–3 tablespoons milk – add gradually, easier to thin it out than thicken it back up
• ½ teaspoon vanilla extract
Quick Substitution Notes:
Buttermilk instead of regular milk makes them extra tender and adds a slight tang
Coconut oil works instead of butter if you’re dairy-free (you’ll taste a hint of coconut)
For gluten-free, use a 1:1 baking blend—I’ve tried Bob’s Red Mill and King Arthur, both work
Out of blueberries? Raspberries or blackberries are great swaps
How to Bring These blueberry glazed donuts to Life
1 Get Everything Ready
Crank your oven to 375°F and grease your donut pan really well—I mean every little ridge and curve. Even if it says “nonstick,” grease it anyway. Nobody wants half their donut stuck to the pan. If you’ve only got one pan, that’s fine, you’ll just bake in two batches.
2 Mix Your Dry Stuff
Grab a big bowl and whisk together the flour, sugar, baking powder, and salt. Give it a good whisking to break up any clumps and get some air in there. This helps your donuts rise evenly instead of getting weird dense spots.
3 Mix Your Wet Stuff
In another bowl, whisk the milk, eggs, melted butter, vanilla, and lemon zest (if you’re using it). Make sure that butter isn’t still hot or you’ll end up with scrambled eggs in your batter, which is… not the vibe we’re going for.
4 Combine Without Overthinking It
Pour the wet ingredients into the dry ones and fold everything together with a spatula. Stop when you still see a few streaks of flour—seriously, stop there. The batter will look lumpy and weird, and that’s exactly what you want. Overmixing is the number one reason homemade donuts turn out dense and chewy instead of light and fluffy. Fold in your blueberries gently at the end.
5 Get It in the Pan
Here’s the easiest way to do this: scoop your batter into a large zip-top bag, snip off one corner, and pipe it into the donut cavities. Fill them about two-thirds full—they’ll puff up as they bake. Don’t have a plastic bag? A spoon works too, it’s just messier.
6 Bake Them
Pop the pan in the oven for 12-15 minutes. They’re done when the tops bounce back if you press them lightly and a toothpick comes out clean. Start checking at 12 minutes because overbaking dries them out fast. Let them hang out in the pan for about 5 minutes, then move them to a cooling rack. This is crucial: they need to be completely cool before you glaze them, or the glaze will just melt and run off.
7 Make That Gorgeous Glaze
While the donuts are cooling, throw your blueberries in a small pot over medium heat. Smash them with a fork as they soften and get juicy—takes maybe 3-4 minutes. Pour everything through a fine-mesh strainer to catch the skins and seeds. You just want that pretty purple juice. Mix the juice with your powdered sugar, milk, and vanilla until it’s smooth and about as thick as maple syrup.
8 Glaze Time
Dip the top of each donut into the glaze, twist it a little, then let the excess drip back into the bowl. Set them back on the rack and let the glaze set for 10-15 minutes. It’ll firm up but stay glossy and gorgeous.
Little Secrets That Make a Big Difference
✾ Fresh vs. Frozen Blueberries: Fresh blueberries have brighter, more intense flavor. If you’re stuck with frozen (or it’s January), wild frozen blueberries are actually better than regular frozen ones—they’re smaller and pack more flavor per berry.
✾ The Lemon Zest is a Game-Changer: Even if you’re not big on lemon flavor, trust me on this. It doesn’t make the donuts taste lemony—it just makes the blueberries taste more like themselves. It’s one of those professional baker secrets that makes everything taste better.
✾ Nailing the Glaze Consistency: You want it thick enough to coat but thin enough to drip. Think heavy cream or honey consistency. If you can draw a line through it on the back of a spoon that slowly fills back in, you’re golden.
✾ Freeze for Later: Here’s a move: bake the donuts, let them cool completely, then freeze them unglazed in a freezer bag. When you want fresh donuts, thaw them on the counter for 30 minutes and make fresh glaze. They’ll taste like you just baked them.
✾ This Recipe Doubles Perfectly: Standard donut pans make 6 at a time, so this gives you 12 total. Need more? Double everything. The batter can sit while you’re baking the first batch without any problems.
Nutrition (Per Serving)
• Calories: 215
• Carbohydrates: 38g
• Protein: 3g
• Fat: 5g
• Fiber: 1g
• Sugar: 24g
• Sodium: 180mg
✾ Nutrition info is estimated and may vary based on specific ingredients and portion sizes.
Quick Answers Before You Grab the Whisk
➲ What if I don’t have a donut pan?
Use a muffin tin instead. You’ll get donut muffins, which are basically the same thing in a different shape. Bake for 15-18 minutes and check for doneness. Mini muffin tins work great for donut holes too.
➲ How should I store these?
Room temperature in an airtight container for up to 2 days. The glaze might soften a little, but they’ll still taste good. For longer storage, freeze the unglazed donuts for up to 3 months. Make fresh glaze when you’re ready to eat them.
➲ Can I use almond milk or oat milk?
Yep, any milk works. Just avoid skim or really watery plant milks—you want something with a bit of body to it. Full-fat versions give you the best texture.
➲ Why did my donuts come out dense?
Nine times out of ten, it’s because the batter got overmixed. When you stir flour and liquid together, gluten develops, which is great for bread but terrible for donuts. Mix just until you can’t see dry flour anymore, even if it looks lumpy. Also double-check that your baking powder isn’t expired—it loses its oomph over time. #blueberry glazed donuts
Why Homemade Always Wins (Especially Here)
Making blueberry glazed donuts at home is one of those things that sounds way harder than it actually is. Once you’ve done it once, you’ll realize it’s basically just muffins in a different pan with a glaze on top. But the result? Way better than anything you’re getting at a drive-through. The glaze sets up perfectly, the crumb stays soft even the next day, and the flavor is actual blueberry—not that chemical taste you get from grocery store versions.
You may also like:
✾ Double Chocolate Chip Bagel Recipe (Better Than Store-Bought!)
✾ Rich & Fudgy Chocolate Brownie with Cocoa Powder (30 Minutes!)
✾ Best Sopapilla Cheesecake Bars: 5-Ingredient Mexican Dessert
✾ Classic Texas Sheet Cake Recipe: Quick, Simple (15 min prep!)
Let me know in the comments how yours turned out. Did you use the lemon zest? Change up the glaze? Always curious to hear what worked (or didn’t). And if you’ve got a sec, rate this recipe so other people know whether it’s worth their time and tag @hdrecipe.co on Instagram. Thanks for hanging out—now go eat a donut.
Baked Blueberry Glazed Donuts (Real Fruit, Zero Dye)
Ingredients
For the Donuts:
- 1 cup fresh or frozen blueberries
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- 2 large eggs
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon optional
For the Blueberry Glaze:
- ½ cup fresh blueberries
- 1½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Generously grease a standard donut pan with nonstick spray or butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together milk, eggs, melted butter, vanilla, and lemon zest (if using).
- Pour wet ingredients into dry ingredients and fold gently until just combined. Don’t overmix—a few flour streaks are fine. Gently fold in blueberries.
- Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe into donut pan cavities, filling each two-thirds full.
- Bake for 12-15 minutes until tops spring back when pressed. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- For glaze: Heat blueberries in a small saucepan over medium heat, mashing with a fork until juicy (3-4 minutes). Strain through fine-mesh sieve to remove skins.
- Whisk blueberry juice with powdered sugar, milk, and vanilla until smooth. Glaze should be thick but pourable.
- Dip top of each cooled donut into glaze, letting excess drip off. Place on wire rack and let glaze set for 10-15 minutes before serving.
