These Baked Blueberry Streusel Donuts are mixed up in one bowl, and are full of fresh, juicy blueberries. Top these pillowy soft donuts with a cinnamon sugar streusel and prepare to fall in love. Serve these with coffee for brunch!
Why you’ll love this recipe:
- Baked Donuts – These donuts are baked, not fried, which makes this recipe super easy and achievable for all skill levels!
- Fresh Blueberries – Every bite is full of fresh, juicy blueberries!
- Cinnamon Streusel – The topping has just the right amount of crunch to compliment the pillowy soft texture of the donuts.
- Blueberries – Be sure to stir the blueberries in gently, so you don’t burst them. This is especially important if using frozen blueberries (see below).
- Sour Cream – Make sure this ingredient comes to room temp before starting your batter. And, use full fat for the best results.
- Milk – Make sure this ingredient comes to room temp before starting your batter.
- Eggs – Make sure this ingredient comes to room temp before starting your batter. You can quickly do this by popping your eggs into a bowl of warm water for about 5 minutes.
- Blueberries – You can use fresh or frozen blueberries. If using frozen, do not thaw them first. And, be sure to gently stir them into the batter so you don’t dye the batter purple. (If this does happen, it’s fine, it’s just an appearance thing).
- Sour Cream – You can use full fat greek yogurt in place of sour cream.
How to Make this Recipe Step-by-Step:
Step 1: Whisk together your wet ingredients first – the melted butter, sugar, and the room temperature eggs, milk, and sour cream. Whisk in the vanilla and lemon zest.
Step 2: Fold in the dry ingredients – the flour, baking powder, baking soda, salt, and cinnamon. Gently fold in the blueberries.
Step 3: Mix up your streusel to top the donuts with. Just mix together melted butter, flour, sugar, salt, and cinnamon. See the variations below if you want to use a glaze instead.
Step 4: Bake the donuts just as directed in the recipe for the best results!
Expert Success Tips:
- Room Temperature Ingredients – Be sure your ingredients have been brought to room temperature as indicated. This is essential for the batter coming together smoothly.
- Don’t Over Mix – Over mixing the batter once you’ve added the dry ingredients will lead to donuts that aren’t tender. Mix just until the last streaks of flour remain, and gently fold in the blueberries at that point.
- Don’t Over Fill – Don’t over fill the cavities in your donut pan. It will seem like you’re not putting much batter in but too much will cause the donuts to expand and you will be left without the trademark hole in the center.
- Other Berries – You can substitute blackberries or raspberries for the blueberries, if desired.
- Glaze Topping – You can use a simple glaze to top these instead of, or in addition to, the streusel. Just mix powdered sugar, blueberry jam, and milk together. See recipe notes below for quantities.
Serving + Storing this Recipe:
These donuts are best on the first day, because the streusel will lose its crunch after that. However, they’re still good for 2-3 additional days, stored in an airtight container at room temp. I don’t recommend making these ahead.
These are the donut pans I use and love!
More Donut Recipes to Love:
- Baked S’mores Donuts – Chocolate donuts topped with chocolate ganache, toasted mallows, and graham cracker crumbs.
- Fried Apple Cider Donuts – Classic Apple Cider Donuts, topped with cinnamon sugar and salted caramel.
Did you make this recipe? Leave a comment below letting us know how you liked it!
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Baked Blueberry Streusel Donuts
For the Streusel
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, packed
- 1 tsp cinnamon
- 1 cup sated butter, melted 2 sticks, 226 grams, or 16 tbsp
- 2 and 1/4 cups all-purpose flour
For the Donuts
- 3/4 cup salted butter, melted
- 1/2 cup + 1 tbsp brown sugar, packed
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1/4 cup + 2 tbsp full fat sour cream, at room temperature
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 2 and 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 cups blueberries Fresh or frozen, do not thaw if using frozen
- powdered sugar, for serving
- Prep: Don't forget to let the sour cream, milk, and eggs come to room temp for a bit before beginning. Preheat your oven to 350° F.
- Make the Streusel: Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients. You should have a crumbly mixture. Set aside.
- Make the Donut Batter: Melt butter in a large mixing bowl. Whisk in the sugars, then the eggs. Add the milk, sour cream, vanilla, and lemon zest and whisk until everything is well combined (if there are a few tiny white flecks from the sour cream, that's fine). Add all the dry ingredients, and fold in with a spatula until just a few streaks of flour remain. Add the blueberries at that point, and fold in gently. Don't over mix.
- Bake: Spray your donut pan well with nonstick spray. Fill each cavity about 1/2 full. Top each donut with a generous amount of streusel, and gently press it in to the batter. Bake for 9-11 minutes. A toothpick inserted should come out clean or with some moist crumbs, not wet batter. The donuts will also spring back when gently poked.
- Serve + Store: Let donuts cool in pan for 5-10 minutes before inverting onto a cooling rack. Cool to desired temperature before dusting with powdered sugar and eating! Add any glaze if desired – see below.These are best served fresh from the oven. The streusel will lose it's crunch after the first day, but these can be stored in an airtight container at room temperature for 2-3 days.
- Optional Glaze: I made half a batch of streusel and topped the rest of this batch of donuts with a blueberry glaze. To make the glaze, stir together 1 cup powdered sugar, 2 tbsp blueberry preserves, and 1 tsp vanilla extract. Adjust to desired consistency and dunk donuts in the glaze, or drizzle this over top.