Baked Blueberry Glazed Donuts (Real Fruit, Zero Dye)
Soft, fluffy blueberry glazed donuts made with fresh fruit and baked to perfection. These bakery-style treats feature a gorgeous purple glaze and taste better than store-bought—no deep fryer needed!
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.
Notes
Substitutions: Use buttermilk instead of regular milk for extra tenderness. Coconut oil can replace butter for dairy-free version. Raspberries or blackberries work in place of blueberries.
Storage: Store in airtight container at room temperature for up to 2 days. Freeze unglazed donuts for up to 3 months; thaw and glaze fresh when ready to serve.
Tips: Don't thaw frozen blueberries before adding to batter. Room temperature eggs and milk blend more smoothly. The lemon zest enhances blueberry flavor without tasting lemony.
For best results: Measure flour by spooning into cup and leveling off—don't pack it. Check baking powder expiration date for proper rise. Donuts must be completely cool before glazing or glaze will slide off.