Jun 6

Blueberry Baked Donuts

Baked Donuts

I've been wanting to try making baked donuts at home for some time now, especially after seeing all of these amazing baked donut recipes that my good friend Amy of MomAdvice.com shared recently. And what better time to give it a try than National Donut Day?!?

Walmart is highlighting fresh blueberries in their stores this month, so when they challenged me to share a great recipe using fresh blueberries, baked blueberry donuts were what immediately came to mind.

So I ordered a couple of Wilton baked donut pans on Walmart.com using their Site to Store free shipping service, and when they were available for pickup just two days later, I picked them up along with a box of cake flour and a large container of blueberries.

Walmart Blueberries

Choosing a good carton of blueberries doesn't have to be difficult. Here are some tips to select the best available:

  • Select firm, plump blueberries with an indigo blue color and a silvery white frost.
  • Avoid any with berries that have a green or red tint, which indicates underripe berries.
  • If packaged in a carton, check to make sure there are no juice stains at the bottom of the carton or moldy or crushed berries buried inside.

Baked Blueberry Donuts

If you've been looking for a quick and easy alternative to waffles or muffins for Sunday brunch, baked donuts are a fantastic alternative. Not only are they delicious, but they come together surprisingly fast. In fact, you can probably mix them up and bake them in less time that it takes to actually preheat the oven.

Blueberry Baked Donuts

Mix up a quick glaze while they're cooling and you're ready to eat!

Blueberry Baked Donuts

Yield: 12 baked donuts

Blueberry Baked Donuts


    For the donuts:
  • 2 cups sifted cake flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/2 cup crushed blueberries
  • For the glaze:
  • 1 1/2 cups confectioner's sugar
  • 1/4 cup milk
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 425 degrees, and spray donut pans with a light coating of baking spray.
  2. Combine cake flour, granulated sugar, baking powder, cinnamon and salt in a large mixing bowl. Add buttermilk, eggs, and butter, and stir until just combined. Fold in crushed blueberries.
  3. Spoon batter into each donut cup, filling to approximately 2/3 full.
  4. Bake at 425 degrees for approximately 7-9 minutes, and cool in pans for 4-5 minutes before removing.
  5. While the donuts are cooling, mix confectioner's sugar, milk, and vanilla extract together to form the glaze.
  6. Turn the baked donuts out onto a cooling rack and drizzle with glaze.
  7. Serve while still warm.


A few tips for turning out delicious baked donuts:

  • Be sure to use a cooking spray, even with a nonstick pan. Most baked donut recipes don't use a lot of oil, so removing them from the pan can be difficult if you don't use it.
  • Use a spoon to fill the donut pans and try to stick to the 2/3 full amount. Overfilling will turn out donuts that look more like muffins.
  • Be sure to let the donuts cool for the specified amount of time before removing, and be gentle about releasing them from the pan. If you've used a cooking spray, turning the pan over and giving it a good shake should be enough to knock them loose.

Speaking of donuts that look like muffins... I will tell you that baked donuts do have more of a muffin or cake-like texture than the fried donuts you typically pick up from a bakery. I think they're equally delicious and my kids scarf them down as fast as I can turn them out, but I just thought I'd set some expectations up front. I can't wait to try some more new recipes and share them with you all!

Walmart Moms Disclosure

by Tara | 13 comments

{ 13 comments… read them below or add one }

colette mack June 16, 2013 at 5:48 pm

I started out trying to use my doughnut baker and it died so I made mini muffins. The first batch did not have enough blue berries so I added some more;then I realized the berries had no flavor. The patch I just made had chopped strawberries and they were off the charts. Thank you for the recipie


Tara June 16, 2013 at 10:50 pm

I hate when I pick up a bad batch of blueberries — so disappointing. Glad you had better luck with the strawberries, Colette!


Paula - bell'alimento June 17, 2013 at 10:20 am

I could use a few of these right about NOW …
Paula – bell’alimento recently posted… Pan Seared Copper River Salmon + {Le Creuset GIVEAWAY}My Profile


Miss @ Miss in the Kitchen June 17, 2013 at 10:57 pm

Love this! I must get one of those donut pans and some blueberries!
Miss @ Miss in the Kitchen recently posted… Bacon-Cheddar-Mushroom Phyllo BundlesMy Profile


Aggie June 18, 2013 at 8:55 am

I have made baked donuts a couple of times, my kids love them! These look great, love blueberries :)


Brenda @ a farmgirl's dabbles June 18, 2013 at 4:27 pm

I love this time of year, when fresh blueberries are plentiful and extra good! Would love a couple of these donuts!
Brenda @ a farmgirl’s dabbles recently posted… Mom’s Peanut Butter Cereal Bars with {the best} Chocolate FrostingMy Profile


Chung-Ah | Damn Delicious June 18, 2013 at 5:32 pm

I could eat this for breakfast every. single. morning!
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Heather | Farmgirl Gourmet June 19, 2013 at 2:52 pm

For real. I would like 15 of these. For science purposes of course. ;) Ok, I just want to devour them. Yum!
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Lori @ RecipeGirl June 24, 2013 at 10:21 am

they look guilt free! Love!
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Shaina June 26, 2013 at 1:34 pm

Great tips, and blueberry donuts are my favorite.


Liz G July 20, 2014 at 9:19 am

Just made these! Fantastic! I will make them for houseguests next week. Thanks!


Laura October 4, 2014 at 3:13 pm

Hello! Just wanted to let you know that I posted a link to your recipe on my blog. I made a variation of it today :) Thanks for sharing your yummy recipe!!
Laura recently posted… Cinnamon Bun Baked DonutsMy Profile


Tara October 5, 2014 at 3:29 pm

Those sound amazing, Laura — thanks for sharing!


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