Light and fluffy Baked Donuts are loaded with fresh blueberries and rolled in cinnamon sugar! Topped with a simple Vanilla Glaze – what could be better?
Summer – my favorite season – has finally landed in the Hudson Valley. Our pool is open; ICED COFFEE is an everyday event; my birthday is just weeks away; the farmers market is bumping; and our local health food store currently has organic blueberries on sale for 99 cents! These are the things I live for ♡♡♡♡♡♡
Question for you: What’s your favorite part of Summer?
My blueberry kick officially got its start last week when I made you my beloved blueberry ricotta crumb cake. Have you made that yet? It’s seriously dreamy! But I digress. After getting my hands on a few more pints of fresh blueberries, I just couldn’t resist adding them to another recipe for you. What can I say…? Summer is all about the berries, baby!
Let’s jump into this blueberry rabbit hole hand-in-hand 😉
Enter these Blueberry Cinnamon Sugar Donuts. Super soft crumbs; rich buttery flavor; bursting with juicy blueberries in every bite. The crunchy cinnamon sugar coating is just the icing on the cake. The best part? Making these donuts is SO stinkin’ simple. This recipe takes about 20 minutes from start to finish.
Donuts for breakfast? It’s a good idea! Donuts for dessert? It’s a no-brainer! Happy baking, donut lovers 🙂 xoxo
Blueberry Cinnamon Sugar Donuts (with Vegan, Gluten Free, & Dairy Free Options)
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 cup sour cream (I used full-fat but think reduced fat will work fine)
- 2 1/2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/4 cup fresh blueberries (be sure not too add more or they will become too soft)
For the Cinnamon Sugar Coating:
- 3 tablespoons unsalted butter, melted
- 1 cup sugar
- 2 tablespoons ground cinnamon
For the glaze:
- 1-2 tablespoons whole milk
- 1 cup confectioners' sugar, sifted
- 1/4 teaspoon kosher salt
- Preheat oven to 350 degrees (F).
- Generously grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients; set aside. In a separate bowl whisk together the sour cream, butter, and egg.
- Gently fold the wet mixture into the dry mixture - careful not to over mix! Quickly fold in blueberries.
- Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool completely.
- Once the donuts are cooled fully, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
- For the Glaze: In a small bowl combine the confectioners sugar, milk, and salt; whisk smooth. The glaze should be thick but easily pourable; add more milk/sugar as needed.
- Dip the firm, completely cooled donuts in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
- Drizzle a swirl of glaze on each donut and serve! These are best eaten the day they are made.
These were great! My husband and son loved them as well! They were the perfect amount of sweetness, and the cinnamon sugar was such a great addition. I did not have sour cream so I subbed plain greek yogurt. I also made sure to spoon in the flour when measuring so that I don’t accidentally add too much, otherwise I could see how it could be crumbly like another review said. Thanks so much for this recipe!
Hi, these look absolutely amazing! I know this has been up for a while but is there a vegan option? My one year old who loves both blueberries and pancakes is allergic to egg. TIA
I use flax egg (I TBSP ground flax to 3TBSP warm water) or can use 1/2 banana if you like the flavor or 1/4c apple sauce are all great subs for egg. My son now 6 has not been able to ha e dairy or egg and I was able to makes these just fine with substitutes.
This didn’t work out for me. Dough came out crumbly. What did I do wrong?
Where is the Gluten free option?
Where are the vegan option ingredients?!!
Can you make these without sour cream or is there a substitute? I’m allergic to milk, so I’ll already use soy or coconut milk for the glaze.
Christine @ Cooking with Cakes says
“Summer – my favorite season – has finally landed in the Hudson Valley. Our pool is open; ICED COFFEE is an every day event; my birthday is just weeks away; the farmers market is bumping; and our local health food store currently has organic blueberries on sale for 99 cents! These are the things I live for ♡♡♡♡♡♡”
COSIGN x 1000!!! summer is the best season and these donuts look like the perfect way to celebrate!!
Lauren at Keep It Sweet says
My new #1 reason I need a donut pan;-)
They look sooooo good! I would love a bite!