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These are the best baked blueberry donuts—soft, sweet, and full of juicy berries. I make them all the time for weekend breakfasts or brunch with friends. No frying, just mix, bake, glaze, and enjoy!
If you’re looking for more donut recipes check out my baked banana donuts, baked apple cider donuts and baked pumpkin donuts!
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“These were easy to make and are very delicious! My kids said they are the best doughnuts ever. Thank you for sharing this recipe with us.” – Natasha
Best Baked Blueberry Donuts
These baked blueberry donuts are one of my absolute favorites—soft, fruity, and so easy to make. I’ve made baked pumpkin donuts, baked banana donuts, and apple cider donuts, but there’s something extra special about fresh blueberries baked into a warm, cozy donut!
- Baked, not fried = lighter and simpler
- Juicy blueberries in every bite
- Perfect with coffee, brunch, or a weekend treat
- No fancy equipment needed—just mix, bake, and enjoy!
Baked Blueberry Donut Ingredient Notes
All-Purpose Flour: Classic and reliable for a soft, tender crumb. I don’t mess with fancy flours here—just measure it right (spoon, don’t scoop!) for that perfect texture.
Baking Powder: This gives the donuts a nice lift. If yours is more than 6 months old, grab a fresh one—it makes a difference.
Lemon Zest: Adds the zing! If you don’t have lemons, orange zest is just as lovely. Want to mix it up? Try lime for a little twisty surprise.
Buttermilk: I use 2% cultured buttermilk for that tangy richness. No buttermilk? Use my homemade buttermilk recipe and stir a splash of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Done!
Vanilla Extract: I love using pure vanilla extract—or sometimes vanilla bean paste when I want those little specks and extra flavor. Trust me, it smells like heaven.
Cinnamon & Nutmeg: These cozy spices are subtle but make the donuts feel extra warm and fall-ish. You can totally add more if you’re in a spicy mood.
Granulated Sugar: For that classic sweetness. If you like things a little less sweet, you can reduce it slightly—no big deal.
Brown Sugar: I use light brown sugar for a touch of molasses flavor and extra moisture. Dark brown works too if that’s what you’ve got.
Eggs: Two large eggs—room temp is best. I usually use organic eggs, but any will do.
Unsalted Butter: Use the good stuff if you can! Let it sit out so it’s perfectly soft when creaming. Salted butter works in a pinch—just skip the added salt.
Blueberries: Fresh and organic if possible. You can use frozen, just don’t thaw them first. Tossing them in flour helps keep them from sinking to the bottom!
How to Make Baked Blueberry Donuts
Prep: Preheat the oven to 350°F and butter your donut pan.
Mix dry + wet: Whisk together flour, salt, baking powder, and lemon zest. In a separate cup, mix buttermilk and vanilla.
Cream it up: Beat butter and sugars until fluffy, then add eggs one at a time.
Bring it together: Alternate adding dry and wet ingredients to the mixer, then fold in blueberries.
Pipe + bake: Pipe batter into the greased donut pan and bake for 15–18 minutes.
Cool + glaze: Let them cool a bit, then dip the tops into the lemon glaze and let them drip-dry on a rack.
Simple Donut Glaze for Baked Donuts
Donut glaze is super easy to make! It’s made using milk, confectioners’ sugar, and vanilla extract.
Add the ingredients into a bowl and whisk with a fork until it becomes a beautiful glaze.
I added lemon zest to this recipe to make a lemon glaze!
Once the donuts have slightly cooled, dip the delicious donut into the glaze.
Eden’s Recipe Tips & Variations
Gluten-Free? Swap in a 1:1 GF flour—Bob’s Red Mill and King Arthur are my go-to’s.
Low Sugar? Try King Arthur’s baking sugar alternative—it’s Keto-friendly and works like magic.
No Buttermilk? Just add a splash of lemon juice or vinegar to milk and let it sit for 5 mins. Boom, homemade buttermilk.
No Glaze? Brush with melted butter and dip in sugar for a cozy, old-fashioned finish.
No Lemon? Orange zest works beautifully—still citrusy, still charming.
Want lemon-blueberry donuts? Use lemon zest and finish with that sweet lemon glaze. Trust me, they’re dreamy!
Frequently Asked Questions
Not quite—but in the best way! Baked donuts are lighter, more cake-like, and a little less rich than fried. They’re still super soft, flavorful, and totally satisfying without the mess of deep frying.
Use a 1:1 gluten-free baking flour—King Arthur and Bob’s Red Mill both work great in this recipe.
Absolutely. Bake the donuts the day before and store in an airtight container. Glaze them the day you plan to serve for the best texture.
They’re best the day of, but you can store them at room temp for up to 2 days, or freeze (unglazed) for longer storage.
Yes! If you don’t have a donut pan, you can use a muffin tin. Just add a small piece of rolled-up foil in the center of each cup to create the donut hole shape. They won’t look exactly the same, but they’ll still taste amazing—and it’s a fun little baking hack!
More Baked Donut Recipes
If you make these baked blueberry donuts, let me know! I’d love to hear what you think—leave a little comment and review below, it truly makes my day!
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Baked Blueberry Donuts Recipe
Equipment
- 2 donut pans
Ingredients
Blueberry Donuts
- 1/2 cup buttermilk
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, room temp.
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup blueberries, fresh
Lemon Donut Glaze
- 2 cups confectioners’ sugar, also known powdered sugar
- 1 tsp lemon zest
- 2 tsp vanilla extract
- 1/4 cup milk, 2% or whole milk
Instructions
- Prepare – Preheat the oven and butter the donut pan.
- Combine Wet Ingredients – In a measuring cup, combine buttermilk and vanilla extract.
- Combine Dry Ingredients – In a bowl, add the flour, salt, baking powder, and lemon zest.
- Beat Butter and Sugar – In a mixing bowl with the paddle attachment, cream together the butter and both sugars until combined
- Add Eggs – Add eggs one at a time and continue to beat.
- Alternate Dry & Wet Ingredients – With the mixer on low, slowly alternate the wet ingredients with the dry until the ingredients are mixed. Scrape down the sides and bottom of the bowl.
- Fold – Using a spatula, gently fold in the blueberries.
- Piping Bag – Add half of the donut batter into a piping bag. If you don’t have a piping bag, the corner of a plastic Ziplock will work. Cut a 2-inch hole at the end and then pipe the batter into the greased donut pan.
- Bake – In a preheated 350-degree oven, bake the donuts for 15-18 minutes until golden brown.
- Cool – Let the donuts cool for about 10 to 15 minutes before dipping.
- Dip – When the donuts are done cooling, carefully remove them and dip them into the glaze.
- Place them on a wire rack with parchment paper or a baking pan under it to catch the dripping glaze. Dip the top of the donut directly into the glaze and quickly pull up to let it drip.
Lemon Donut Glaze
- Add the powdered sugar, lemon zest, milk and vanilla extract into a medium bowl. Whisk until smooth.
Notes
- Use high-quality ingredients like organic butter, eggs, and real vanilla—they make a big difference!
- Let donuts cool slightly before glazing so it sits on top, not soaks in.
- Oven times vary—start checking at 15 minutes. They’re done when golden and springy.
- No donut pan? Use a muffin tin and a little foil in the center for a DIY donut hole!
- Want minis? Go for it—they’re super cute, just smaller than classic donuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These donuts are to die for!!!!
They’re so moist and taste better than any bakeries cake donuts. I’ll definitely make these again!
SO happy you loved them!! Thank you for the review 🙂
These were easy to make, and are very delicious! My kids said they are the best doughnuts ever, thank you for sharing this recipe with us.
These are so yummy! Even my son that claims he doesn’t like blueberries loved these!
My kids were in heaven!! They love anything with blueberries & they especially love donuts! They were a hit!