Amazing homemade Blueberry Donuts in just 30 minutes! They’re sweet & crisp on the outside, a cross between a cake donut and an old-fashioned donut on the inside, and packed with blueberry flavor.
Homemade Blueberry Donut with Blueberry Glaze
These Blueberry Donuts will make you think twice about going to the donut shop on a weekend morning. They take less than 30 minutes to make and just burst with blueberry flavor inside and out. They’re sweet and crisp on the outside, a cross between a blueberry cake donut and an old-fashioned donut on the inside, and packed with blueberry bliss in every bite.
Donuts in 30 Minutes
Did you know you can make homemade donuts in less than 30 minutes? My 2-Ingredient Baked Cake Donuts with a 1-Ingredient Glaze are super simple and a great weekend treat. When you bake donuts, like these Triple Chocolate Donuts, you need donut pans. But with these fried donuts, you’ll need cookie cutters or a donut cutter. These Blueberry Donuts are so, so easy. You’re going to be in love. Not only are these donuts bursting with blueberries inside, they’re coated in a blueberry jam glaze. It doesn’t get much more delicious than this, y’all!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Cinnamon
- Kosher salt
- Frozen blueberries (the smaller the better)
- Milk
- Egg
- Vanilla extract
- Butter, melted
- Canola oil, for frying
- Powdered sugar (confectioner’s sugar)
- Milk
- Blueberry jam
Supplies:
- Large pot or deep fryer
- Candy thermometer
- Donut cutter (or two round cookie cutters, big and small)
- Rimmed cookie sheet
- Paper towels
How to Make Blueberry Donuts
- Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 360°F. Note: If the oil is not hot enough, the outside of the donut will look done, but the inside could still be raw. If the oil is too hot, the outside will burn and the inside will be all greasy.
- While oil is heating, make the dough. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the blueberries until well coated in the flour mixture.
- In a separate bowl, whisk together the milk, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture until a sticky blue dough forms.
- Press dough into a circle about 1/2-inch thick on a heavily floured surface. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 15 donuts and donut holes.
- For the glaze, simply whisk together the powdered sugar, milk and blueberry jam until smooth and thin enough to dip the donuts in. Add additional milk if the glaze is too thick or powdered sugar if it seems to thin.
- Once the oil has reached 360°F, carefully add donuts, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don’t want to burn them.
- Transfer the fried donuts to a wire rack over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
- While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down.
- Let glaze set or enjoy while they’re still warm.
Storing Leftovers
Once cooled completely, store leftover blueberry donuts in an airtight container at room temperature for up to three days.
More Homemade Donut Recipes
If you love donuts, you’ll go nuts for this collection of The Best Homemade Donut Recipes. They’re so easy and so delicious. And as a bonus, I share some creative ways to enjoy store bought donuts, too!
If you make these Blueberry Donuts, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Blueberry Donuts Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 15 donuts & 15 donut holes
- Category: Breakfast
Description
Amazing homemade blueberry donuts in just 30 minutes! They’re sweet & crisp on the outside, a cross between a cake donut & an old-fashioned donut on the inside, and packed with blueberry bliss.
Ingredients
Donuts:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1–1/4 cups frozen blueberries (the smaller the better)
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon butter, melted
- canola oil, for frying
Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 2 tablespoons blueberry jam
Instructions
- Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 360°F.
- While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the blueberries until they’re well coated in the flour mixture.
- In a separate bowl, whisk together the milk, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture until a sticky blue dough forms.
- Press dough into a circle about 1/2-inch thick on a heavily floured surface. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 15 donuts and donut holes.
- For the glaze, simply whisk together the powdered sugar, milk and blueberry jam until smooth and thin enough to dip the donuts in. Add additional milk if the glaze is too thick or powdered sugar if it seems to thin.
- Once the oil has reached 360°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don’t want to burn them.
- Transfer the fried donuts to a wire rack that’s set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
- While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down. Let glaze set or enjoy while they’re still warm.
Can I use fresh blueberries for this recipe or can i just freeze fresh ones real quick?
Hi, Abbie! I use frozen blueberries in this recipe so they stay whole and don’t bleed into the donut. I would definitely have them good and frozen before making the donuts. Hope this helps! Enjoy!
I made these today, and I have to agree that the proportions are off. I am an experienced home baker, and I had a difficult time with this recipe. I first had to add a cup more milk to get it to look like the picture where the dough was wet. With just 3/4 cup of milk and 1 egg, the flour mixture mixed with the wet ingredients was clumpy and hardly wet at all. I think this is an error. Once I got it on the work surface with a ton of flour, the dough was now too wet, I added too much milk. I had to work in a lot more flour, which then likely made the gluten in the flour more elastic. I was finally able to fry them. They came out ok, but I know they could be better. Please take a double look at this recipe to make sure the proportions are correct. I really wanted to get this recipe, I’d be willing to try it again if it was modified.
Can you cooked these in the oven in a dount pan
Hi Amelia! Yes, the batter is thin enough that it could certainly be baked in a donut pan. I recommend following the baking instructions from this recipe: https://thebakermama.com/recipes/triple-chocolate-donuts/ Enjoy!
Just made these. Great flavor but the proportions seemed off. The ‘dough’ was more of a batter and could not be worked or cut without the addition of at least another cup of flour. I know you say “heavily floured” work surface but does that much more flour need to be worked in? I’m thinking no, as when we fried them they tasted too tough or maybe too chewy- probably because of the additional flour. But not sure how to get the dough to hold without it. Also, no way I was going to get 15 donuts rolling out the dough to only 1/2 inch, so maybe I’m doing something wrong. Any help is appreciated! Thank you.
Hi JB! When you add the flour, it should just be to the work surface and your hands so that you can press it into a circle. You don’t want to work too much flour into the dough. Then you can dip the cutter in flour as well so the dough doesn’t stick to it. You want the dough to stay pretty moist but still hold its shape when cut into the donut shape. The moisture in the dough is what creates the cake texture you’re wanting with this donut recipe. Hope this helps and that you get a chance to try them again soon.
Can you freeze the dough before frying? If so for how long?
Hi Kay! I haven’t tried it with this recipe, but if I did, I would recommend: making the dough, cut it into the donut rings, then freeze the donuts, in a single layer, until solid. Place them in a freezer-safe plastic bag to store in the freezer. Be sure to fully defrost the frozen donuts at room temperature before frying. Hope this helps. Enjoy!