These baked blueberry doughnuts are soft, tender and filled with juicy blueberries. They are prepared with a simple cake-style batter and baked in a doughnut tin, eliminating the need for hot oil or yeast.
A fresh lemon glaze complements the berries and gives the doughnuts an attractive bakery-style finish.
The complete recipe can be ready in approximately 30 minutes, making it suitable for breakfast, weekend brunch or an easy family treat.
Why You’ll Love These Doughnuts
- Baked rather than fried.
- No yeast or proving required.
- Soft, cake-like texture.
- Filled with real blueberries.
- Simple lemon glaze.
- Ready in approximately 30 minutes.
- Suitable for breakfast or brunch.
- Easy to decorate.
- Child-friendly recipe.
- Suitable for fresh or frozen berries.
Ingredients You’ll Need
For the Doughnuts
- 1½ cups all-purpose flour.
- ½ cup granulated sugar.
- 1½ teaspoons baking powder.
- ¼ teaspoon baking soda.
- ½ teaspoon salt.
- ½ cup whole milk.
- ¼ cup plain Greek yoghurt.
- 1 large egg.
- 3 tablespoons unsalted butter, melted and cooled.
- 1 teaspoon pure vanilla extract.
- 1 teaspoon finely grated lemon zest.
- ¾ cup fresh or frozen blueberries.
- 1 tablespoon all-purpose flour, for coating the berries.
For the Lemon Glaze
- 1 cup icing sugar.
- 2–3 tablespoons fresh lemon juice.
- ½ teaspoon vanilla, optional.
Ingredient Notes
Blueberries: Small fresh blueberries distribute most easily through the batter. Frozen berries should remain frozen until needed.
Greek yoghurt: Adds moisture and helps create a soft cake texture.
Butter: Melted butter contributes flavour and tenderness. Allow it to cool before adding the egg.
Milk: Whole milk provides richness, although lower-fat milk may also work.
Lemon: Lemon zest flavours the batter, while lemon juice is used in the glaze.
How to Make Baked Blueberry Doughnuts
Step 1: Prepare the Oven and Tin
Preheat the oven to 350°F.
Grease a standard six-cavity doughnut tin thoroughly.
Place the tin on a large baking sheet for easier handling.
Step 2: Combine the Dry Ingredients
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
Step 3: Combine the Wet Ingredients
Whisk the milk, Greek yoghurt, egg, melted butter, vanilla and lemon zest in a separate bowl.
Ensure the butter is not hot.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients.
Fold gently until only a few flour streaks remain.
Step 5: Add the Blueberries
Toss the blueberries with one tablespoon of flour.
Fold them gently into the batter, avoiding excessive mixing.
Step 6: Fill the Doughnut Tin
Transfer the batter to a piping bag or large food-storage bag.
Cut off one corner and pipe the batter into the cavities, filling each approximately three-quarters full.
Step 7: Bake the Doughnuts
Bake for 10–13 minutes, or until the tops spring back when pressed gently.
A toothpick inserted into the cake portion should emerge clean or with several moist crumbs.
Step 8: Cool
Allow the doughnuts to cool in the tin for five minutes.
Loosen the edges carefully and transfer them to a wire rack.
Cool completely before glazing.
Step 9: Make the Lemon Glaze
Whisk the icing sugar with two tablespoons of lemon juice.
Add more juice gradually until the glaze is thick but fluid.
Step 10: Glaze the Doughnuts
Dip the top of each cooled doughnut into the glaze.
Return the doughnuts to the wire rack and allow the glaze to set.
Tips for Perfect Baked Doughnuts
Grease the Tin Thoroughly
Blueberry juice and tender cake batter can stick to ungreased surfaces.
Avoid Overmixing
Overmixed batter produces firm, rubbery doughnuts.
Pipe the Batter
Piping fills the cavities more neatly than spooning.
Do Not Overfill
Excess batter can cover the centre opening and alter the shape.
Bake Only Until Set
Overbaking removes moisture and creates dry doughnuts.
Cool Before Glazing
Warm doughnuts absorb the glaze instead of holding an opaque coating.
Common Problems and Solutions
Why Are My Doughnuts Dry?
They may contain too much flour or may have baked for too long.
Why Did They Stick to the Tin?
The tin may not have been greased thoroughly, or the doughnuts may have cooled in it for too long.
Why Did the Centre Hole Close?
The cavities were probably overfilled.
Why Did the Glaze Become Transparent?
The doughnuts were warm or the glaze contained too much liquid.
Easy Recipe Variations
Blueberry Vanilla Doughnuts
Omit the lemon zest and make a vanilla milk glaze.
Blueberry Almond Doughnuts
Add almond extract and sprinkle sliced almonds over the glaze.
Blueberry Crumb Doughnuts
Add a small amount of cinnamon streusel before baking.
Mixed-Berry Doughnuts
Replace part of the blueberries with chopped strawberries or raspberries.
Blueberry White Chocolate Doughnuts
Drizzle the cooled doughnuts with melted white chocolate.
Mini Blueberry Doughnuts
Use a mini doughnut tin and reduce the cooking time.
Make-Ahead Instructions
Bake the doughnuts one day before serving and store them unglazed.
Prepare the glaze and decorate them shortly before serving for the best appearance.
The batter should be baked immediately after mixing because the raising agents begin working once wet.
How to Store Baked Doughnuts
Store glazed doughnuts in a single layer inside an airtight container at room temperature for up to two days.
Refrigeration may extend storage but can make the cake firmer.
Can You Freeze Baked Doughnuts?
Yes. Freeze completely cooled, unglazed doughnuts for up to three months.
Thaw them at room temperature before adding fresh glaze.
Frequently Asked Questions
Can I make them without a doughnut tin?
A muffin tin can be used, but the finished cakes will not have a doughnut shape and the baking time may differ.
Can I use frozen blueberries?
Yes. Keep them frozen and fold them into the batter gently.
Can I fry this batter?
No. This cake-style batter is designed specifically for baking.
How many doughnuts does the recipe make?
It makes approximately 8–10 standard doughnuts, depending on the tin size.
Can I omit the glaze?
Yes. Dust the cooled doughnuts with icing sugar or cinnamon sugar.
Baked Blueberry Doughnuts Recipe Card
Preparation time: 15 minutes
Cooking time: 10–13 minutes
Cooling and decorating time: 20 minutes
Total time: Approximately 45 minutes
Yield: 8–10 doughnuts
Course: Breakfast or Dessert
Cuisine: American
Method: Baking
Ingredients
- 1½ cups all-purpose flour.
- ½ cup granulated sugar.
- 1½ teaspoons baking powder.
- ¼ teaspoon baking soda.
- ½ teaspoon salt.
- ½ cup whole milk.
- ¼ cup Greek yoghurt.
- 1 large egg.
- 3 tablespoons melted butter.
- 1 teaspoon vanilla.
- 1 teaspoon lemon zest.
- ¾ cup blueberries.
- 1 tablespoon flour, for coating.
- 1 cup icing sugar.
- 2–3 tablespoons lemon juice.
Instructions
- Preheat the oven to 350°F.
- Grease a standard doughnut tin.
- Whisk the flour, sugar, baking powder, baking soda and salt.
- Whisk the milk, yoghurt, egg, butter, vanilla and lemon zest separately.
- Fold the wet ingredients into the dry mixture.
- Toss the blueberries with one tablespoon of flour.
- Fold the berries into the batter.
- Pipe the batter into the cavities.
- Fill each cavity approximately three-quarters full.
- Bake for 10–13 minutes.
- Cool in the tin for five minutes.
- Transfer to a wire rack.
- Combine the icing sugar and lemon juice.
- Dip the cooled doughnuts in the glaze.
- Allow the glaze to set.
Recipe Notes
- Grease the tin thoroughly.
- Avoid overmixing or overfilling.
- Keep frozen berries frozen.
- Glaze only after complete cooling.
- Test the complete recipe with the selected doughnut tin.