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Close-up image of stacked baked blueberry donuts glazed with vanilla icing, one donut showing a soft bite revealing fluffy interior and fresh blueberries, styled with natural light for a glossy homemade look.

Baked Blueberry Donuts

Bakery-style blueberry donuts made with fresh berries and a sweet vanilla glaze. Baked, not fried; moist, fluffy, and ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 2 cups all-purpose flour divided (2 tablespoon for blueberries)
  • ¾ cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup butter melted
  • 2 large eggs room temperature
  • ¾ cup whole milk room temperature
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen, floured
For the Glaze
  • 1 ½ cups powdered sugar sifted for smooth texture
  • 3–4 tablespoon whole milk adjust for desired thickness
  • 1 teaspoon vanilla extract
  • 1 pinch salt balances sweetness

Equipment

  • 2 Donut pans 6-cavity standard pans
  • 2 Mixing bowls One for wet, one for dry
  • 1 Whisk For blending dry ingredients
  • 1 Rubber spatula For folding in blueberries
  • 1 Wire cooling rack For setting glaze

Method
 

  1. Preheat to 375°F and grease pans
  2. Coat blueberries with flour
  3. Whisk flour, sugar, baking powder, salt
  4. Combine melted butter, eggs, milk, vanilla
  5. Stir wet into dry, don’t overmix
  6. Gently fold in floured blueberries
  7. Spoon batter ⅔ full in greased pans
  8. Bake 12–15 min until springy
  9. Rest 5 min, transfer to wire racks
  10. Dip in glaze while slightly warm

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.