These Baked Blueberry Donuts with Vanilla Glaze have a moist cake-like crumb, are studded with fresh blueberries, and are topped with an easy 3-ingredient vanilla glaze. The perfect recipe for the donut lover in your life!
What could be better on weekend mornings than a plate of vanilla-glazed blueberry donuts? These make for a fun breakfast for the kids or can be enjoyed with your morning coffee.
With just a few simple ingredients, most of which you probably already have, you can have homemade donuts without all the fuss and mess of deep frying.
What You’ll Love!
- Baked donuts are easier and less messy than their fried counterpart
- Their light moist texture is like eating blueberry cake donuts
- The simple vanilla glaze is just like you’d find at a donut shop
Flour – No need for specialty flour, all-purpose flour works perfectly.
Oil – Oil provides more moisture than melted butter and is my preference for these donuts. I recommend using canola oil since it has a neutral flavor. Vegetable oil will also work.
Sour Cream – Sour cream adds richness without thinning out the batter and making it too runny.
Blueberries – I use fresh blueberries in these donuts and typically prefer that, especially during the spring and summer months. But, frozen blueberries work just as well as fresh. Just be sure to keep them frozen so that they don’t release juices and make the batter runny.
Powdered Sugar – Also known as confectioner’s sugar, this is the base of the glaze. You don’t need to sift the powdered sugar before mixing it with the milk and vanilla.
Whole Milk – I prefer whole milk for making glazes since it will result in a richer glaze. But, you can use any kind of milk you like.
Vanilla Extract – Good quality pure vanilla extract gives the glaze it’s flavor.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Preheat the oven to 350 degrees F. Lightly grease 2 6-well donut pans with cooking spray, oil, or butter.
In a bowl, whisk the flour, sugar, baking powder, and salt together.
In a large mixing bowl, whisk together the oil, sour cream, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir just until they are combined.
Add the blueberries and stir until they are evenly distributed.
For ease, fill a 16-inch piping bag with the donut batter and snip off 1-inch of the tip. You can also use a spoon to fill each well.
Fill each donut well about 3/4 full.
Bake for 16 to 17 minutes, or until the dough is set and the edges are a light golden brown.
Allow the donuts to cool in the pan for about 5 minutes. Then, run a butter knife around the edges before dumping them out onto a wire cooling rack set inside a baking sheet. Allow them to finish cooling, about 30 minutes.
When the donuts are cool, whisk together the powdered sugar, whole milk, and vanilla. There should be enough glaze to coat the top half of each donut twice.
Dunk each donut halfway into the glaze then return them to the cooling rack. Allow the glaze to set for 10 minutes.
Then, dunk the donuts a second time and again return to the wire rack. Enjoy!
Items You May Need
I recommend having a set of two donut pans so that you can bake them at the same time rather than baking the donuts in batches. Here are the donut pans I used.
I like to use a 16-inch piping bag to fill the pans for ease. But, spooning the batter into the pans will also work.
Tips & Tricks
- I recommend using a piping bag to fill each donut well. Place the bag in a tall glass to make filling the bag easier
- Bake just until the donuts are cooked through to avoid overbaking and dry donuts
- Allow the donuts to fully cool before glazing. This helps limit how much the donut absorbs the glaze
Substitutions & Variations
If you’re looking for a lemon blueberry donut with a lemon glaze, add lemon zest to the donut batter and 1 tablespoon of lemon juice to the glaze.
Keep the donuts in an airtight container. At room temperature, the donuts will be good for 1 to 2 days.
For longer storage, refrigerate the donuts for up to 1 week.
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Baked Blueberry Donuts with Glaze
- 1 1/2 cups all-purpose flour spoon and leveled
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher or sea salt
- 3/4 cup canola oil
- 1/3 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup blueberries
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Lightly grease 2 6-well donut pans with cooking spray, oil, or butter.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, whisk together the oil, sour cream, eggs, and vanilla.
- Add the dry ingredients to the wet ingredients and mix just until combined. Then, mix in the blueberries until they are evenly distributed.
- Place the piping bag in a tall glass. Then, pour the batter into the bag. Cut off 1 inch of the tip of the bag. (See note #1)
- Pipe the batter into each well until they are about 3/4 full.
- Bake for 16 to 17 minutes or until the centers have just set and the edges are lightly golden brown.
- Allow the donuts to cool in the pans for 5 minutes, then run a butter knife around the edges before dumping them out onto a cooling rack set inside a baking sheet. Allow the donuts to finish cooling, about 30 minutes.
- In a bowl, whisk together the powdered sugar, milk, and vanilla. (See note #2)
- Dip each donut into the glaze so that the top half is coated. Place the glazed donut back on the cooling rack to allow the glaze to set for 10 minutes.
- Then, dunk the donuts a second time to create a thicker coating. (See note #3)
- Allow the glaze to set for another 10 minutes before serving.
- Using a piping bag makes the process much easier. However, you can use a spoon to fill the donut pans if you’d prefer.
- I prefer to use whole milk to make the glaze. It results in a richer and more flavorful glaze. But, you can use 2%, skim, or milk alternatives instead.
- If you want the entire donut covered in the glaze then dunk it halfway down and then flip it over to coat the other side. If you coat the entire donut, there won’t be enough glaze to coat them twice so just skip the second glaze.
- Store the donuts at room temperature for 1 to 2 days. For longer storage, keep the donuts in a container in the fridge for up to 1 week.