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.
Baked Versus Fried Doughnuts
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.
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 but, cream in the same amount would work in a pinch.
- Are you crazy about doughnuts? Checkout this stunning Boston Cream Doughnut Trifle for your next soiree and 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.
- In a small bowl, toss the blueberries in 1 tsp flour. Set aside.
- In another bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Using an electric mixer cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
- Add the softened dry ingredients alternately with the buttermilk beginning and ending with the dry. Stop and scrape the sides of the bowl. Beat 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.
- 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 or at room temperature. Do not stack.