Glazed Blueberry Donuts
Glazed Blueberry Donuts were sure a hit at our house! These amazing donuts are filled with blueberries and have a delicious vanilla glaze on top. While it may seem that there are quite a few steps in this recipe. It’s actually not all that difficult because the donuts are baked, not fried. These cake-like donuts are absolutely mouthwatering. They’re also a terrific treat for your family, company or holiday breakfast. Yes, donuts are my favorite comfort food. Seriously, I could be happy eating nothing but donuts. 🙂
Follow Me On Instagram!
We had my youngest son, his wife, kids and a nanny staying with us the end of November and beginning of December. They flew in for his older brother’s wedding. I made these delicious donuts with my six-year-old grandson. We had a great time. My sister and her husband flew in the same day. They stopped by our house for a late lunch where I served Gluten Free Baked Penne, Garlic Bread and these amazing donuts.
My daughter-in-law said she really liked the amped up vanilla flavor in the donuts. My sister and brother-in-law drooled over the donuts. Of course, the kids ate, ate, and ate some more. 🙂 I licked my fingers and just savored every bite. Yeah, they were heavenly. Because I made a double batch, there were plenty left over for breakfast the next day. But overall, they were gone pretty fast.
I also made up a couple of batches of these Glazed Blueberry Donuts for John to take out to his office the following week. I made six different kinds of donuts that day and they were all gobbled up fast. There’s just something about blueberries. Everyone loves them. They are certainly spectacular baked up into donuts.
If you’re looking for a fantastic breakfast entree to serve your family, these luscious donuts should be your first choice! You and your family will be drooling over every bite. Did I say that donuts are my comfort food of choice? Yes, bring them on. 🙂
Glazed Blueberry Donuts are oh, so heavenly.
These were a big hit at our house. Everyone wanted more than one.
These donuts poofed up big while baking. They were so scrumptious.
Treat your family to a batch or two of Glazed Blueberry Donuts. You’ll have your whole house salivating!
Here’s what I did.
I used these ingredients for the donuts.
Set aside part of the flour.
Combine the flour with the blueberries and set aside. This will help the blueberries not sink to the bottom of the donuts while baking.
Place remaining UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar, baking powder, baking soda and salt.
Stir ingredients to combine well. Set aside.
In another mixing bowl, combine eggs, sour cream and milk.
Whisk ingredients to combine.
Add vanilla.
Add melted butter and canola oil.
Whisk liquid ingredients to combine well. Pour into dry mixture.
Add floured blueberries.
Stir gently, just until combined. Don’t overmix the dough.
Spoon donut mixture into a zip lock bag.
Spray donut cavities with cooking spray. Pipe donut mixture into each cavity about 3/4 full.
Here the donut mixture is in the donut cavities.
Bake at 425 degrees for 10 minutes, or until donuts are set.
After about 5 minutes remove donuts from pan and place on cooling racks.
I used these ingredients for the icing.
Combine icing ingredients.
Invert donuts into icing and swirl to cover the tops fully. Place on cooling racks so excess glaze drips off.
Glazed Blueberry Donuts are perfect for a company breakfast.
These donuts are chocked full of blueberries.
Glazed Blueberry Donuts are so spectacular. You’ll find these become one of your favorite comfort foods, too.
Here’s the recipe.
GLAZED BLUEBERRY DONUTS
(My own concoction)
Glazed Blueberry Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 1 whisk
- 2 medium mixing bowls
- 2 wooden spoons
- 2 wire cooling racks
- measuring cups
- measuring spoons
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 small mixing bowl
Ingredients
DONUTS:
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 2 tsp. vanilla extract
- 1 cup fresh blueberries (6-ounces)
VANILLA GLAZE:
- 1/4 cup 2% milk
- 2 cups powdered sugar
- 1 tsp. vanilla extract
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray 20-cavity donut pan with cooking spray.
- Set aside.
- Combine 1/3 cup flour and blueberries in a small mixing bowl.
- Set aside.
- In a large mixing bowl, whisk remaining flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil, and 2 teaspoons vanilla extract.
- Pour the butter mixture and blueberries into the flour mixture.
- Stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and dip in vanilla glaze.
- Set out on wire racks until icing sets, approximately 10 minutes.
- Serve.
VANILLA GLAZE:
- In a medium sized mixing bowl, whisk milk, powdered sugar and vanilla extract until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cookie rack.
- Let glaze set for 5-10 minutes before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Yes, I could have eaten several stacks of these luscious donuts.
If you enjoy blueberries, you’ll love them in donuts.
Be warned! Glazed Blueberry Donuts are addictive. It’s hard to stop at just one.
You may also enjoy these delicious recipes!
Glazed Pumpkin Donuts
Glazed Blueberry Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 1 whisk
- 2 medium mixing bowls
- 2 wooden spoons
- 2 wire cooling racks
- measuring cups
- measuring spoons
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 small mixing bowl
Ingredients
DONUTS:
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 2 tsp. vanilla extract
- 1 cup fresh blueberries (6-ounces)
VANILLA GLAZE:
- 1/4 cup 2% milk
- 2 cups powdered sugar
- 1 tsp. vanilla extract
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray 20-cavity donut pan with cooking spray.
- Set aside.
- Combine 1/3 cup flour and blueberries in a small mixing bowl.
- Set aside.
- In a large mixing bowl, whisk remaining flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil, and 2 teaspoons vanilla extract.
- Pour the butter mixture and blueberries into the flour mixture.
- Stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and dip in vanilla glaze.
- Set out on wire racks until icing sets, approximately 10 minutes.
- Serve.
VANILLA GLAZE:
- In a medium sized mixing bowl, whisk milk, powdered sugar and vanilla extract until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cookie rack.
- Let glaze set for 5-10 minutes before serving.