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Buttermilk Glazed Blueberry Doughnuts

Buttermilk Glazed Blueberry Doughnuts

Course Dessert
Cuisine American
Keyword buttermilk-glazed-blueberry-doughnuts
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 45 minutes
Total Time 22 minutes
Servings 12
Author Melissa Sperka


  • 1 cup fresh blueberries rinsed and dried
  • 1 ½ cup all purpose flour plus 1 tsp divided
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • tsp salt
  • 4 Tbsp butter softened
  • ½ cup granulated sugar
  • 1 tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • 2 large eggs
  • ½ cup whole or low fat buttermilk not fat free
  • Glaze:
  • 1 ½ 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 ⅔ 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.