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.

Blueberry Donuts

Happy National Donut Day!! Let’s me be honest, every day is Donut Day for me, but I’ll gladly honor my love for donuts even more today along with the rest of the nation or heck the world! It should be World Donut Day?! Everybody should get a day to celebrate these rings of fried dough deliciousness! And why is everyone still working today?? I thought we got off on holidays? Except you awesome donut makers out there, the nation needs you today!

Or you could have the day off as well and we could all just make our own donuts. It’s easier than you think, my fellow donut-lovers!

Blueberry Donuts

Earlier today I went the baked route & showed you how you can make donuts in less than 30 minutes with just 2 ingredients for the donut and one ingredient for the glaze. I kid you not! Check ’em out and bake ’em ASAP: 2-Ingredient Baked Cake Donuts with a 1-Ingredient Glaze

Now I’m going to show you how to make fried blueberry donuts in about 30 minutes as well. After you’ve made and enjoyed these donuts, you’ll think twice about loading up and going to the donut shop on a weekend morning when you could make them yourself in about the same time it would take you to go get them. Mmmm…homemade donuts!

Blueberry Donuts

These blueberry donuts are a dream! 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 in every bite.

The key to frying great donuts at home is all about the temperature of the oil. I found after several attempts that a donut’s happy place is when the oil is about 360°F. 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. So be sure to have a good kitchen thermometer on hand when making these donuts.

Blueberry Donuts

You’ll also need a donut cutter or a large and a small cookie cutter to cut them out.

Blueberry Donuts

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!

Blueberry Donuts

Blueberry Donuts

These donuts are so easy to make and the whole family will be flocking to the kitchen for a fresh fried donut as soon as they hear the first batch sizzling.

Blueberry Donuts

I hope you got to enjoy a donut or two today and that you’re excited to make these delicious blueberry donuts very soon! Enjoy!

xoxo,

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Blueberry Donuts

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 15 donuts & 15 donut holes 1x
  • 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

Scale

Donuts:

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 11/4 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. What GORGEOUS donuts, Maegan! Seriously. These remind me of the blueberry ones from Hypnotic, and they make me so happy. Clearly, I need to try my hand at donuts at home soon!

    1. Hi Irene! I haven’t tried this recipe with whole wheat flour so I’d have to work with the ratio as the texture would change slightly. The dough is very moist so whole wheat flour would probably work just fine. Let me know if you try it and how they turn out. Enjoy!

    1. Hi Jill! I haven’t tried it, but I definitely thought about it as I was creating this recipe. Let me know if you try it and I’ll let you know if I have any luck on my end. It might take some recipe adjusting, but it would be great if they turned out because you wouldn’t even need a donut pan. 🙂

  2. I made these as plain vanilla (used 1 tbs) and dipped in cinnamon sugar, as my youngest is allergic to fructose and can’t eat any fruit. Made the second batch with blueberries and only got 8, plus 10 holes. What size cutter do you use? Mine is just over 3 in., perhaps the next size down would be better? I think next time I would try fresh berries as the skins all came off and made a slippery, gooey mess. I Also used namaste gluten free flour blend, and am thrilled with the results – thank you for this recipe!! I had my first donut in YEARS!!

  3. I absolutely loved these donuts!!! Made them with fresh coconut milk and dairy free butter, and shockingly they worked perfect! I’d post a picture here, but it won’t ????

    1. That’s so great to hear, Jessie! Love it! Email me a pic (info@thebakermama.com) or share with me on Instagram, if you’re on there. Would love to see them! 🙂

    1. Hi Alma! They’re best eaten the day of, but can be store in the refrigerator for up to 3 days (in a sealed container or baggie). Just reheat in the microwave for 10-15 seconds or in the oven at 350 for a few minutes. Enjoy!

  4. I made these today and they’re very good. I subbed 1.5 oz. icing fruit for the whole berries and used a honey wash instead of the glaze. I did have to add quite a lot of flour to get to a cutting consistency. I would definitely make them again :).

  5. I assume this is the recipe you used to create your Blueberry Cake Waffles? They look very similar except for the milk/buttermilk, eggs, and oil amounts. Going to give these a try soon. Thanks!

  6. Serving these tonight for my Bible study group. I am new in the baking realm but did this recipe using the blueberries and they look scrumptious. My husband loved them he was my taste tester. It was a bit challenging for me As the dough was a little wet and as I said I’m a newbie but I quickly compensated with the flour and Wala, perfect. Thank you so much Megan for this yummy recipe .

  7. Love your site I never have luck with yeast donuts. But will try these. Never knew plain cake mix could work.

    1. 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!

  8. 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.

    1. 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.

  9. 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.

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