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5 from 16 votes

Baked Blueberry Donuts

Soft, fluffy baked donuts with fresh blueberries and a lemon glaze.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Servings: 8 donuts
Calories: 230kcal


For the donuts

  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 large egg room temperature
  • 1/3 cup (66 g) granulated sugar
  • ¼ cups (60 mL) whole milk room temperature
  • 2 tablespoons unsalted butter melted
  • 2 teaspoons vanilla extract
  • 1/4 cup (60 g) yogurt
  • 1 Tablespoon lemon zest (about 1-2 lemons)
  • 1/2 cup (85 g) fresh blueberries

For the glaze

  • 1 1/2 cups (170 g) confectioners (powdered) sugar
  • 3-4 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract


  • Preheat and prepare pans. Preheat the oven to 350 degrees. Spray 2 doughnut pans well with non-stick cooking spray.
  • Combine dry ingredients. Into a large bowl, whisk together the flour, baking powder, baking soda and salt.
  • Combine wet ingredients. In a small bowl, whisk together the egg, sugar, milk, melted butter, yogurt, lemon zest and vanilla.
  • Combine wet and dry. Stir the wet mixture into the dry ingredients until just combined. Gently fold in the blueberries.
  • Fill pans. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. This recipe makes 8 perfect donuts. Or place batter into a piping bag (or sealable plastic bag) and pipe the donut batter into the pans but you will need to make sure to cut the opening enough so the blueberries don't get stuck.
  • Bake donuts. Bake for about 9-11 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. Move to a cooling rack to cool completely.
  • Make the glaze. Whisk together the powdered sugar, lemon juice and vanilla extract. (I don't sift my sugar, but just whisk until smooth). Adjust consistency if needed. Dip each cooled donut into the glaze. Tops only.


  • Pan: This is the donut pan I use. They come in a 2 pack as well!
  • Storage: These donuts can be stored at room temperature, covered, for 2 days. They may last a little longer, but I find they are best if eaten within 2 days. 
  • Freeze: Freeze cooled donuts, without glaze, for up to 3 months. Thaw at room temperature then glaze as normal. 
  • Blueberries: I have only tested with fresh blueberries not frozen. If using frozen do NOT thaw first. And you may find you need to increase the baking time for 1-2 minutes because of the extra moisture. 
  • Yogurt: I used plain non-fat greek yogurt I think would work just fine (full-fat, vanilla, or non-greek) or sour cream I think would be a fine substitution but I haven't tested it with it. 
  • Milk: I used whole milk but a low-fat or plant-based milk would also work.


Calories: 230kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 196mg | Potassium: 114mg | Fiber: 1g | Sugar: 32g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg