Glazed Blueberry Donuts

They are perfect for breakfast, brunch, weekend baking, holiday mornings, baby showers, tea parties, family gatherings, or whenever you want something sweet without spending hours in the kitchen.

The texture is soft and cake-like with a lightly golden exterior. Once dipped in the vanilla glaze, the donuts become glossy, sweet, and irresistible. You can serve them plain, with coffee, with tea, or alongside fresh fruit.

Recipe Information

Prep Time: 15 minutes

Cook Time: 12 to 15 minutes

Cooling and Glazing Time: 15 minutes

Total Time: About 40 to 45 minutes

Servings: 8 to 10 donuts

Difficulty: Easy

Course: Breakfast, Brunch, Dessert

Ingredients
For the Blueberry Donuts
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
2 large eggs
3/4 cup milk
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
For the Vanilla Glaze
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice, optional
Instructions
Preheat your oven to 375°F or 190°C.
Lightly grease a standard donut pan with nonstick cooking spray or a small amount of melted butter.
In a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if using.
Whisk the dry ingredients together until evenly combined.
In a separate bowl, add the eggs, milk, melted butter, and vanilla extract.
Whisk the wet ingredients until smooth and fully combined.
Pour the wet mixture into the bowl with the dry ingredients.
Using a spatula or wooden spoon, gently stir until the ingredients are just combined.
Do not overmix the batter. A few small lumps are fine.
Gently fold the blueberries into the batter.
If the blueberries are very large, you can cut a few in half before adding them.
Transfer the batter to a piping bag or large zip-top bag if you want cleaner, easier filling.
Pipe or spoon the batter into the prepared donut cavities.
Fill each cavity about three-quarters full.
Bake for approximately 12 to 15 minutes.
The donuts are ready when they are lightly golden and spring back when gently touched.
You can also insert a toothpick into the thickest part of one donut. It should come out clean or with only a few moist crumbs.
Remove the donut pan from the oven.
Let the donuts cool in the pan for approximately 5 minutes.
Carefully transfer them to a wire cooling rack.
Allow them to cool before glazing. If they are too hot, the glaze may melt and slide off.
While the donuts cool, prepare the glaze.
Add the powdered sugar to a medium bowl.
Add 2 tablespoons of milk, vanilla extract, and lemon juice if using.
Whisk until completely smooth.
If the glaze is too thick, add additional milk 1 teaspoon at a time.
If it becomes too thin, add a little more powdered sugar.
Dip the top of each cooled donut into the glaze.
Lift the donut and allow excess glaze to drip back into the bowl.
Return the glazed donut to the wire rack.
Let the glaze set for approximately 10 to 15 minutes.
Serve and enjoy.
Description

These Blueberry Donuts have a soft, moist, cake-style interior filled with juicy blueberries. The berries provide natural sweetness and a slightly tart flavor that balances the sugary glaze.

The exterior develops a light golden color in the oven but remains tender rather than crunchy.

The vanilla glaze forms a smooth coating over the surface. Adding a little lemon juice to the glaze gives the donuts a brighter flavor without making them strongly lemony.

Because they are baked, the donuts are much easier to prepare than traditional yeast-raised fried donuts. They are also less messy and require very little cleanup.

Their colorful blueberry filling and glossy glaze make them attractive enough for special occasions while still being easy enough for an ordinary breakfast.

Recipe Notes

Use room-temperature eggs and milk if possible. Ingredients that are not extremely cold combine more evenly with melted butter.

Allow the melted butter to cool slightly before mixing it with the eggs.

If the butter is very hot, it can affect the egg mixture.

Fresh blueberries are ideal, but frozen blueberries can also be used.

If using frozen blueberries, add them directly from the freezer. Do not thaw them first because thawing can release too much juice and turn the batter purple.

The amount of milk needed for the glaze may vary slightly depending on humidity and the powdered sugar.

Start with less milk and gradually add more.

Tips for the Best Blueberry Donuts

Do not overmix the batter.

Overmixing develops too much gluten and can make baked donuts tough or dense.

Mix only until you no longer see large pockets of dry flour.

Use firm blueberries.

Very soft berries may burst while mixing and release too much liquid.

Fold the berries in gently.

A silicone spatula works well for this.

Do not overfill the donut pan.

Filling each cavity about three-quarters full allows the donuts to rise without overflowing.

Use a piping bag.

Piping the batter into the donut pan is usually faster and cleaner than spooning it in.

Let the donuts cool before glazing.

Warm donuts can cause the glaze to become thin and transparent.

For a thicker glaze, dip each donut twice.

Allow the first coating to set for a few minutes, then dip it again.

Lemon Blueberry Variation

Blueberries and lemon work beautifully together.

For a stronger lemon flavor, add:

1 tablespoon finely grated lemon zest to the donut batter
1 to 2 teaspoons lemon juice to the glaze

You can also replace part of the milk in the glaze with fresh lemon juice.

Blueberry Vanilla Variation

Use vanilla bean paste instead of vanilla extract for a deeper vanilla flavor.

This version is especially good when serving the donuts with coffee or tea.

Blueberry Cinnamon Variation

Increase the cinnamon to 1 teaspoon and add a small pinch of nutmeg.

This creates a warmer, more comforting flavor.

Blueberry Crumb Donuts

Before baking, sprinkle the tops with a simple crumb topping made from:

1/4 cup flour
2 tablespoons brown sugar
2 tablespoons butter

Mix until crumbly and sprinkle lightly over the batter.

Blueberry Cream Cheese Glaze

For a richer glaze, beat together:

2 ounces softened cream cheese
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla

This creates a thicker, tangier topping.

Serving Suggestions

Serve these donuts with:

Hot coffee
Iced coffee
Black tea
Green tea
Milk
Fresh fruit
Yogurt
Scrambled eggs for a sweet-and-savory brunch

For special occasions, arrange them on a large platter and garnish with fresh blueberries and a little lemon zest.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days.

If your kitchen is very warm, refrigerate them to keep the glaze fresh.

Refrigerated donuts can be stored for approximately 4 days.

Allow chilled donuts to sit at room temperature for 15 to 20 minutes before serving for a softer texture.

Freezing

For best results, freeze the donuts before glazing.

Allow them to cool completely.

Place them in a freezer-safe container with parchment paper between layers.

Freeze for up to 2 months.

Thaw at room temperature and add fresh glaze before serving.

You can freeze glazed donuts, but the glaze may become slightly sticky after thawing.

Make-Ahead Instructions

You can bake the donuts one day before serving.

Cool them completely and store them in an airtight container.

For the freshest appearance, glaze them shortly before serving.

The glaze itself can be prepared ahead and refrigerated in an airtight container.

Whisk it again before using and add a small amount of milk if it has become too thick.

Approximate Nutritional Information Per Donut

The exact values depend on the size of the donuts and the amount of glaze used.

Calories: approximately 240 to 280

Protein: approximately 4 grams