These Buttermilk Glazed Blueberry Doughnuts are baked not fried. Loaded with sweet fresh blueberries encased in a tender cake-like batter then glazed with a sweet buttermilk glaze turning them into a bonefide indulgence worthy to be served at any time of year. These doughnuts have a softer texture than a fried doughnut and go down easy with a cup of hot tea or coffee. Serve them for brunch, or as a sweet treat or dessert any time of day.
Easy Buttermilk Glazed Blueberry Doughnuts Recipe
Homemade doughnuts are fun to make and many are deep fried. I don’t mind a deep fried doughnut at all but, sometimes a baked doughnut can satisfy our sweet cravings with much easier prep, clean-up and calories. This recipe starts with creamed butter and sugar much like a cake giving an incredibly tender crumb to the texture. To give them the classic shape you will need doughnut pans available almost everywhere now at big box stores like Target and Walmart as well as specialty kitchen stores and craft stores such as Michael’s and A.C. Moore. They typically come standard with 6 cavities but, who on earth only wants 6 doughnuts? My boys would have those eaten before they’ve had time to cool.
How to Make the BEST Buttermilk Glazed Blueberry Doughnuts
- Ingredients you’ll need to make homemade Blueberry Doughnuts: Blueberries, all purpose flour, granulated sugar, ground cinnamon, ground nutmeg, salt, baking powder, baking soda, buttermilk, butter, vanilla extract, almond extract, large eggs and powdered sugar to make the glaze.
- Kitchen tools you’ll need: Large bowl, medium bowl, small bowl, whisk, measuring cups and spoons, colander, doughnut pans, cooling rack, stand mixer or hand mixer.
- When cleaning the blueberries, give ample time for them to thoroughly dry before adding to the batter.
- A whisk works like a charm to sift together the dry ingredients.
- Test the doughnuts using a toothpick or a cake tester to check for doneness prior to removing them from the oven.
- Ways To Personalize Buttermilk Glazed Blueberry Doughnuts: In this particular recipe I use blueberries, but you could use raspberries or blackberries or any whole berry in the same amount.
- The buttermilk glaze gives a nice twang to the glaze and compliment the blueberries beautifully. You could also use heavy cream in the same amount.
- Store Buttermilk Glazed Blueberry Doughnuts in a single layer in an airtight container chilled in the refrigerator for up to 3 days.
More Doughnut Recipes to Make
- Are you crazy about doughnuts? Checkout this stunning Boston Cream Doughnut Trifle for your next soiree.
- Strawberry Doughnuts are coated with a fresh strawberry glaze.
- Scratch made Jelly Doughnuts are impossible to resist.
- Krispy Kreme Doughnut Bread Pudding is a special dish for a special occasion.
- Apple Cider Glazed Doughnuts are a fall favorite.
- Fluffy Glazed Yeast Doughnuts.
- Don’t miss my Parade article featuring 20 Delectable Doughnuts We Can’t Stop Eating here.
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Helpful Kitchen Items:
Buttermilk Glazed Blueberry Doughnuts
- 1 cup fresh blueberries rinsed and dried
- 1 1/2 cup all purpose flour plus 1 tsp divided
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 4 Tbsp butter softened
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 2 large eggs
- 1/2 cup whole or low fat buttermilk not fat free
- 1 1/2 cups powdered sugar
- 3 Tbsp buttermilk plus additional as needed
- Few drops pure almond or vanilla extract
- Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
- To make the Doughnuts: In a small bowl, toss the blueberries with 1 teaspoon flour. Set aside.
- In a medium bowl use a whisk to sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a large bowl, use an electric mixer to cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
- Add the sifted dry ingredients alternately with the buttermilk beginning and ending with the dry ingredients. Stop and scrape the sides of the bowl periodically beating just until fully combined.
- Fold in the blueberries by hand until evenly distributed in the batter.
- Fill the doughnut cavities 2/3 full using a large Ziploc bag with the end cut off or spoon into the cavities.
- Bake for 10-12 minutes until a toothpick inserted into the center comes back clean. Broil for 2 minutes to brown the tops, if desired.
- Cool in the pan for 10 minutes then carefully remove to a cooling rack to cool completely.
- To make the Glaze: In a small bowl, mix together the ingredients for the glaze. Add additional buttermilk 1 Tbsp at a time to thin as needed. Drizzle over the doughnuts.
- Store doughnuts chilled in an airtight container. Do not stack.