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Blueberry Donuts are mixed up in one bowl, and are full of fresh, juicy blueberries. Top these pillowy soft homemade donuts with a cinnamon sugar streusel and prepare to fall in love. Serve these with coffee for brunch!
Table of Contents
Why you’ll love these Blueberry Donuts:
- Baked Donuts – These are easy baked donuts instead of fried donuts, which makes this recipe super achievable for any skill level!
- Fresh Blueberries – Every bite is full of fresh, juicy blueberry flavor!
- Cinnamon Streusel – The topping has just the right amount of crunch to compliment the pillowy soft texture of the donuts.
- Simple Ingredients – This delicious treat uses very simple ingredients.
Ingredient Overview:
- 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.
Ingredient Substitutions:
- 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 Blueberry Donuts:
Step 1: Wet Ingredients. Whisk your wet ingredients together in a large mixing bowl – the melted butter, sugar, and the room temperature eggs, milk, and sour cream. Whisk in the vanilla and lemon zest.
Step 2: Dry Ingredients. Fold in the dry ingredients – the flour, baking powder, baking soda, salt, and cinnamon. Gently fold in the blueberries.
Step 3: Make Streusel. 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. Bake the donuts just as directed in the recipe card for the best results! Enjoy a warm donut with your morning coffee for the perfect donut experience. I’ve been told these blueberry cake donuts even rival a certain donut from Dunkin Donuts!
Serving + Storing:
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 or in the refrigerator. I don’t recommend making these ahead.
Love blueberries? Try my Blueberry Layer Cake or my Jumbo Blueberry Muffins!
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 doughnut 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. Use a ziploc bag with the corner snipped off, like a piping bag, to easily fill the cavities.
Recipe Variations:
- Other Berries – You can substitute blackberries or raspberries for the blueberries, if desired. Chopped strawberries would work as well.
- Donut Glaze – 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 notes in the recipe card below for quantities.
Special Tools:
- This is the donut mold I use and love!
More Donut Recipes for a Donut Lover:
More Blueberry Recipes to Love:
- Strawberry Blueberry Pie
- One-Bowl Blueberry Crisp
- Bakery-Style Blueberry Muffins
- Skillet Blueberry Peach Cobbler
- Double Lemon Blueberry Cheesecake
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Baked Blueberry Streusel Donuts
Ingredients
For the Streusel
- 2/3 cup granulated sugar, 139 grams
- 2/3 cup brown sugar, packed, 146 grams
- 1 tsp cinnamon
- 1 cup sated butter, melted, 226 grams
- 2 and 1/4 cups all-purpose flour, spooned & leveled or weighed out , 300 grams
For the Donuts
- 3/4 cup salted butter, melted, 170 grams
- 1/2 cup + 1 tbsp brown sugar, packed, 124 grams
- 3/4 cup granulated sugar, 158 grams
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature, 180 grams
- 1/4 cup + 2 tbsp full fat sour cream, at room temperature, 90 grams
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 2 and 3/4 cups all-purpose flour, spooned & leveled or weighed out , 358 grams
- 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, 286 grams
- powdered sugar, for serving
Glaze (Optional):
- 1 cup powdered sugar , 115 grams
- 2 tsp blueberry jam
- 1 tsp vanilla extract
Instructions
- Prep: Don't forget to let the sour cream, milk, and eggs come to room temperature 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.2/3 cup granulated sugar, 2/3 cup brown sugar, packed, 1 tsp cinnamon, 2 and 1/4 cups all-purpose flour, spooned & leveled or weighed out , 1 cup sated butter, melted
- Make the Donut Batter: Melt the butter in a large 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.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, spooned & leveled or weighed out , 1 tbsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 tsp cinnamon, 2 cups blueberries
- 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 wire 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.powdered sugar, for serving
- 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 all glaze ingredients in a small bowl. Adjust to desired consistency and dunk donuts in the glaze, or drizzle this over top. You can even make this a blueberry lemon glaze by adding a splash of lemon juice. Place donuts on a cooling rack over a baking sheet to catch any glaze drips once you've dunked the donuts.1 cup powdered sugar , 2 tsp blueberry jam, 1 tsp vanilla extract
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You have made and described the recipe so nicely that really helped me. And i truly appreciate for that. Looking forward for more of such delicious recipes in future too.
Thanks, Ripon! Glad you enjoyed the recipe.