An easy baked blueberry doughnut recipe. Perfect for dessert or brunch.
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Baked doughnuts have quickly become one of my favorite desserts to make. This recipe is a breeze – the only special “tool” you really need is the doughnut pan. Additionally, I didn’t even need to use an electric mixer to make the batter. I can see whipping these up as a last minute dessert to bring to a friend’s apartment or to serve at a casual brunch gathering.
Another great thing about this recipe, it’s impressive to others. If your friends don’t usually bake, they will be super impressed that you *made* doughnuts. I have to admit, before I tried this recipe, I thought making doughnuts would be too difficult, time consuming, and messy. Not true at all (although it may be different if you like fried doughnuts).
With U.S. blueberry season upon us (it runs from April to late September), I thought it was time to post this recipe. Additionally, as we thaw out in the Northeast, I find that I want to entertain more, as do my friends. Whip these up the night before a brunch gathering or in the afternoon before a dinner party. The lemon glaze which tops the doughnuts is just as easy to make, too.
- 1 1/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup blueberries
- 2/3 cup vegetable oil
- 1/2 cup whole milk
- 1 large egg
- 1/2 tsp pure vanilla extract
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp lemon zest
- 1 tsp pure vanilla extract
Pre-heat your oven to 350 degrees Fahrenheit and spray doughnut pans with cooking spray (I used Pam for baking). For the pans, I liked these Wilton non-stick pans from Amazon.
In a medium bowl, combine the flour, sugar, baking soda, and salt and whisk gently just to combine.
Put the blueberries and 1/2 cup milk into a food processor and pulse until combined.
In another bowl, combine the oil, egg, vanilla extract, and finally the milk (all the wet ingredients). Whisk these ingredients together.
Pour the wet ingredients into the dry ingredients and stir together until combined.
Fill the doughnut pan with the batter. Make sure to fill each doughnut to only 2/3 of the way as the doughnuts will rise. I spooned the batter in and felt this worked just fine. You could also pipe the batter into the pan.
Bake the doughnuts for 10-13 minutes or until a toothpick comes out clean. Let the doughnuts cool (at least 1/2 hour) before glazing.
Whisk together 2 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla, and lemon zest until smooth.
Dip each doughnut into the glaze by pressing the top of each doughnut into the glaze. This is best done in a bowl. Set the doughnuts on a rack or baking sheet so the glaze can harden.
What’s your favorite doughnut flavor? For another great easy baked doughnut recipe, check out my earlier Earl Grey Doughnut recipe here.