These blueberry cake donuts are baked instead of fried and topped with a perfectly sweet glaze.
Thank you, baby Jesus, for Netflix.
I spent last Monday through Friday laid out on my couch, huddled under an old comforter hacking up a lung. I’m sorry, that’s gross, but it’s true.
It was just a cold, not the dreaded flu, so I guess I can consider myself lucky. I watched the entire first season (20 whole hours) of The Lying Game, which by the way, is totally a teeny bopper show. Not a 30 year old married mother of two show. But, I persevered. Any other Lying Game watchers out there?
In between all of the lazing around, napping, and television watching I managed to do quite a bit of baking. Now, yeah, I know. It’s kind of gross to bake when you’re sick, but I figured the heat killed all of the germs. Google told me it was true and we all know the Internet can’t lie.
These little donuts seemed like a good idea, because blueberries are total health food and when you’re sick you need health food. It would basically be irresponsible of me not to eat each and every one of these donuts myself.
So, that’s what I did. I cured myself with a donut diet. A blueberry donut diet. I’m sure they’ll be writing books about it and presenting me with awards any day now. Right?
These baked donuts are soft and cakey with little bursts of blueberry goodness throughout. I glazed them in a simple powdered sugar glaze, because I’m sorry, but it’s not a donut if it’s not covered in sugar. Speaking of which, you could totally toss these in a little powdered sugar instead of making a glaze. I love powdered sugar donuts!
These are super easy to make, but you will need a donut pan for this recipe. BUY ONE HERE. You’ll use it, I promise. Check out all the other baked donuts I have shared here!
Glazed Blueberry Donuts
Ingredients
For the donuts:
- 1 cup flour
- 1/3 cup white sugar
- 1 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup buttermilk or regular milk with a teaspoon of white vinegar added
- 1 large egg beaten
- 1 teaspoon vanilla
- 1 1/2 teaspoons oil
- 1/2 cup fresh or frozen blueberries
For the glaze:
- 1 1/2 cups powdered sugar
- 1/4 cup milk or water
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 325 degrees. Lightly grease a donut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a small bowl, stir together the butter milk, egg, vanilla and oil.
- Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
- Fold in the blueberries, trying not to break them up too much.
- Fill the donut pan and bake for 10-12 minutes or until lightly browned and cooked through.
- Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
- Sift the powdered sugar (I usually just whisk it really good to break up any clumps) and place in a small bowl.
- Stir in the milk and vanilla until fully combined.
- When the donuts are cool, dunk the tops of the donuts in the glaze.
- Return the donuts to the wire rack for 5 minutes to let the glaze set.
Nutrition Information:
Nancy says
These look delicious. I’d like to make them for a faculty breakfast next week, but I’ll really have to bake them the night before since I’ve got a strata AND a baked French toast to do in the morning. Have you any ideas of how to store them overnight (I’ll be transporting them in a cake carrier). I can glaze them in the morning if that would be better. Thanks!
Karly says
I think they’ll be fine overnight as long as you cover them tightly. Glazing the night before should be fine too. 🙂
Fun size wife says
These are delicious! I needed to add more buttermilk to allow the batter to loosen and fill the donut pan. They can also be made gluten free with Measure for Measure flour. What a great recipe, thank you so much!
Mary Judkins says
They look wonderful and yummy, but I can no longer have sugars and so wish I can find recipes with no sugars. If anyone knows of any that would be great
Tristell says
Think I can top your Lying Game confession. Maybe a little ashamed to say, I, too watched the first season on Netflix while recovering from illness. I am a forty-year-old mother of four ADDICTED to watching Pretty Little Liars with my sixteen-year-old (sometimes without her when she goes back to her boarding school). Nice to know I’m not alone!
Sabryn says
I don’t have a donut pan (I can easily go get one, but why waste the money if i could use something else) Could you use something like a muffin pan more them?
Brenda says
thank you so much Karly – my hubby loved them!!!! As did our 6 year old daughter who gobbled hers right down {had to convert the recipe to be gluten free for her and dairy free with rice milk + vinegar for me}
Brenda says
I’m making the recipe right now for my hubby’s birthday and saw that too – you mention butter but the ingredient list says oil. Also – you don’t mention adding vanilla to the wet ingredients. I’m assuming that’s when it’s added – crossing my fingers these come out amazing as I love baking donuts 🙂
Karly says
Hi Brenda!
I’m so sorry about that. I modified this recipe from my cinnamon donuts and just copied and pasted the instructions without changing that information! You’re correct that the vanilla gets added to the wet ingredients and the butter should be oil. Off to fix that now!
Hope your husband enjoys his birthday treat!
renee says
I see u mentioned butter in the directions but not on the ingredients how much butter?
Dee says
“Thank you baby Jesus for Netflix.” Best opening line EVER.
Stephanie @ Macaroni and Cheesecake says
These look too amazing for words!! Delicious!
Joy from Yesterfood says
These are blueberri-licious. They’re so good they get their own word. 😉