Blueberry Baked Donuts Recipe
Love donuts? Wait until you try these Blueberry Baked Donuts! Perfect for breakfast or a snack, these donuts are so good, you will want to keep them on hand all the time.
Check out a few of our more popular breakfast recipes such as our French Toast Bake and Cracker Barrel Hashbrown Casserole recipes.
Love blueberry everything? You’re sure to love these doughnuts. They’re baked, not fried, and they taste like your Grandmother just took them out of the oven! They are easy to make, and you just pop them in cinnamon sugar while they’re still warm, and it melts around them as they cool. This is sure to be a favorite!
What to Serve with Baked Donuts
Donuts go great with everything. Why not try:
- Coffee 3 ways
- Vanilla Shake
- Chocolate Ganche – to frost the top
Variations to Baked Donuts
Donuts are great for adding your own spin to them. You can:
- Add strawberries
- Add chocolate chips
- Add other flavored chips
- Frost the donuts
Try more Donut Recipes:
Ingredients
- flour
- sugar
- baking powder
- baking soda
- salt
- lemon zest
- eggs
- vegetable oil
- buttermilk
- sour cream
- vanilla
- fresh blueberries
- sugar
- cinnamon
How to Make Baked Donuts
In a large bowl, combine the flour, baking powder, baking soda, and salt, and mix well. In the mixing bowl of a stand mixer, with the whisk attachment, mix the eggs, lemon zest, sugar, oil, buttermilk, sour cream, and vanilla, until all ingredients are well blended.
Add the flour mixture a little at a time to the mixing bowl, mixing on low between additions, and until all flour has been mixed. Scrape down sides of mixing bowl, and stir in any ingredients that were not blended. Gently, with a rubber spatula, fold the blueberries into the batter, just until mixed – Do not over-mix.
Let the batter rest for 5 minutes. In a small bowl, mix the cinnamon and sugar for dipping, and set aside. Spray 2 doughnut pans 6 – 12 count, with cooking spray, and set aside. Turn on oven to 400 degrees.
If your mixing bowl has a pouring spout, then use the bowl to fill the doughnut pans, if not; place a large heavy-duty Ziploc bag into a bowl, or large glass, and pour the batter into the Ziploc bag.
Make sure the bag is zipped completely, and carefully move the batter away from the bottom of the bag, and snip one corner off the bag.
Fill the doughnut pans half to ¾ full with the batter, and bake for 10 to 15 minutes, or until the dough springs back when touched. Remove the doughnuts to a wire rack, and immediately dip them in the cinnamon and sugar mixture, and place back on the wire rack to cool. Repeat until all batter is used. Serve when doughnuts have cooled. Enjoy
Blueberry Baked Donuts Recipe
Ingredients
- 3 Cups of flour
- 2 cups of sugar
- 1 Tablespoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 1 Tablespoon of fresh grated lemon zest
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup of buttermilk
- ¼ cup of sour cream
- 1 Tablespoon of vanilla
- 1 ½ cups of fresh blueberries
TO DIP DOUGHNUTS:
- 1 cup of sugar
- 2 Tablespoons of cinnamon
Instructions
- In a large bowl, combine the flour, baking powder, baking soda, and salt, and mix well. In the mixing bowl of a stand mixer, with the whisk attachment, mix the eggs, lemon zest, sugar, oil, buttermilk, sour cream, and vanilla, until all ingredients are well blended.
- Add the flour mixture a little at a time to the mixing bowl, mixing on low between additions, and until all flour has been mixed. Scrape down sides of mixing bowl, and stir in any ingredients that were not blended. Gently, with a rubber spatula, fold the blueberries into the batter, just until mixed – Do not over-mix.
- Let the batter rest for 5 minutes. In a small bowl, mix the cinnamon and sugar for dipping, and set aside. Spray 2 doughnut pans 6 – 12 count, with cooking spray, and set aside.
- Turn on oven to 400 degrees. If your mixing bowl has a pouring spout, then use the bowl to fill the doughnut pans, if not; place a large heavy-duty Ziploc bag into a bowl, or large glass, and pour the batter into the Ziploc bag.
- Make sure the bag is zipped completely, and carefully move the batter away from the bottom of the bag, and snip one corner off the bag. Fill the doughnut pans half to ¾ full with the batter, and bake for 10 to 15 minutes, or until the dough springs back when touched.
- Remove the doughnuts to a wire rack, and immediately dip them in the cinnamon and sugar mixture, and place back on the wire rack to cool. Repeat until all batter is used.
- Serve when doughnuts have cooled. Enjoy
