These delicious cake-like doughnuts come together quickly with just a few simple pantry staples and are packed full of fresh blueberries.
We look forward to visiting a local blueberry farm and picking fresh blueberries each spring. The farm has an assortment of other fresh goodies, but it’s the rows and rows of blueberry bushes we look forward to the most. Picking the blueberries ourselves is a fun family activity with a sweet (and sometimes tart) reward!
There’s something nostalgic about standing in the middle of a small, family farm picking fresh blueberries off of the bushes on a sunny spring day. I feel as though I’m almost having an out-of-body experience as I watch my daughters carefully pick the berries off while trying to quickly fill their bucket the fastest. It’s a feeling of joy and contentment that I hope they remember as fondly as I do.
These Baked Blueberry Doughnuts have a cake-like texture with just the right amount of
sweetness. They're a delicious treat for breakfast or as a quick snack. They also freeze
beautifully, making them the perfect addition to meal prep.
To make these Baked Blueberry Doughnuts you will need:
All-purpose flour
You can absolutely use gluten free flour for this recipe; however, I used standard, all purpose. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife.
Blueberries
We look forward to using freshly picked blueberries, however, frozen blueberries can be substituted for fresh. You'll just want to thaw then drain any excess juice from the berries to avoid your batter becoming too runny.
Baking Powder, Baking Soda, & Fine Sea Salt
All are necessary for adding rise and flavor to our doughnuts.
Butter
We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. You’ll want to use 1 ½ Tablespoons of oil for the batter and drizzle a little oil over each baked doughnut prior to adding topping.
Eggs
Fresh eggs will help to add rich flavor and moisture as well as help bind the dry ingredients.
Milk
I used 2% milk for this recipe because that’s what we typically have on hand on a regular basis. However, buttermilk would also be delicious. If using buttermilk, reduce the amount to ¾ cup.
Mixed Berry Extract
I have a super easy homemade recipe for this. However, you can find a store-bought version online or just simply use vanilla extract.
Check out our other baked doughnut recipes: Honey Lemon Cake Doughnuts and Baked Apple Cider Doughuts!
How to Make Baked Blueberry Doughnuts
Baked doughnuts are probably one my absolute favorite breakfasts to make because they come together so quicky and effortlessly.
The short version of making almost any doughnut, muffin, or other baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor.
Yield: Approximately 18 doughnuts
Ingredients
3 Tablespoons butter, melted
1 cup sugar
2 large eggs, lightly beaten
1 Tablespoon Homemade Mixed Berry Extract
1 ¼ cups milk
2 1⁄4 cups All-Purpose Flour
2 1⁄2 teaspoons Baking Powder
1⁄2 teaspoon fine sea salt
1 cup fresh blueberries
¼ cup powdered sugar, if desired
Directions
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a large bowl, cream together melted butter and sugar.
Add in eggs, milk, and mixed berry extract.
Using mixer on low-medium speed, carefully add dry ingredients about ½ cup at a time, mixing well after each addition.
Gently fold in blueberries.
Lightly grease doughnut pan with nonstick spray, then carefully spoon batter into each cavity, approximately 3⁄4 of the way full.
Bake for approximately 17-20 minutes or until golden brown and inserted toothpick is clean.
Allow doughnuts to cool in pan for 3 minutes before transferring to wire cooling racks.
Top with sifted powdered sugar if desired.
For the freshest taste, consume the doughnuts on the day of or within a day of baking.
Freezing Instructions:
Use parchment or wax paper in between each completely cooled doughnut and store in a gallon-sized freezer bag for up to 3 months. Warm the doughnut in the microwave for approximately 30 seconds or until the doughnut is warmed through.
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