Baked Blueberry Glazed Donuts

Soft and fluffy cake donut base studded with blueberries and topped with a sweet and tangy lemon blueberry glaze. If you’re looking for a cake donut recipe this is the one!

If you’re craving something soft, pretty, and a little special without pulling out the deep fryer, these baked blueberry donuts are such a lovely weekend treat. They’re light and cakey, with little bursts of blueberry and a smooth lemon blueberry glaze that sets with a glossy purple shine. I first made them after realising my blog had far too few donut recipes for someone who loves donuts this much. During my Zumbo’s days, I learnt that small details can change a bake completely, and these donuts reminded me of that. A few batches were too wet, a few were too plain, and one had berries that got a bit too excited in the oven. After some testing, I found the balance. Soft crumb, bright glaze, and just enough fruit. It’s the kind of easy bake that still feels like a treat.

Donuts are one of my favourite things in the whole world, and when I look at my blog there is only one lonely donut recipe from when I first started. That couldn’t be right…. so here I am with another donut recipe! These baked blueberry glazed donuts are topped with a tangy vibrant purple glaze. If you’re a cake donut lover, then these are for you!

Tips on the Donut

Here are a couple of tips for creating the perfect cake donut.

• Don’t over-mix the batter

When making cakes one of the most important steps to ensure a light and fluffy result is only mixing the batter until just combined. This prevents the formation of gluten, resulting in a lighter fluffier cake. As these donuts are made from a cake base the same rules apply here!

• Piping the batter into the mould

When transferring the batter from the bowl to the mould it can be difficult due to the shape of the donut mould. I like to transfer all my batter to a piping bag (or ziplock bag if you don’t have one) and pipe it into the mould. That way you get an even distribution of batter without all the mess.

• Adding blueberries

When I was testing this recipe I found that frozen blueberries tend to add a lot of extra moisture to the batter and can cause the donuts to become very moist the next day. I recommend using fresh blueberries if available, but frozen will work too.

Rather than adding the blueberries to the cake batter before transferring it to the mould I recommend adding the blueberries after the moulds have been filled. This way you have more control over how many blueberries end up in each donut. To keep the donuts from getting too moist I would recommend putting about 4 blueberries into each donut before baking.

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Tips on the glaze

The glaze is super easy to make, but follow these tips for a sweet, tangy and vibrant glaze!

• Create a blueberry puree

The vibrant purple colour of the glaze comes from the blueberry puree! It’s super easy to make yourself. I heated about 100g of blueberries in the microwave for 30 seconds to a minute, until they were softened and juices has been released. I then pressed the blueberries with their juices through a fine meshed sieve. The blueberry puree is now ready to bring flavour and colour to your donut glaze!

• Adjust the amount of icing sugar and lemon juice as needed

The amount of liquid needed in the glaze will differ depending on the humidity of your environment. So it is possible that the measurements you need will be slightly different from what I have written in the recipe.

The easy solution is adding a little extra icing sugar if the glaze is too thin, and adding some more lemon juice if the glaze is too thick.

Optional – My Favourite Extras That Add a Little Magic

• Lemon zest
  Lemon zest adds a fresh scent and makes the glaze taste brighter. Add it to the batter or sprinkle it over the wet glaze.
• Vanilla extract
  Vanilla gives the donuts a soft bakery flavour. It sits quietly in the background and makes the blueberry taste rounder.
• Freeze-dried blueberry powder
  This makes the glaze brighter and more berry-forward. It is handy when fresh berries are a little pale.
• Blueberry jam
  Blueberry jam can create pretty purple swirls. Use a small amount so the batter does not become too wet.
• White chocolate drizzle
  White chocolate adds a creamy finish. It looks lovely against the purple glaze.
• Matcha powder
  Matcha adds an earthy tea note. Use a little, because matcha can become bitter if it gets too bold.
• Yuzu juice
  Yuzu gives the glaze a sharper citrus lift. I love it when I want a familiar bake to feel a little more TuCha.
• Lavender sugar
  A tiny bit of lavender sugar can make the donuts feel floral and soft. Keep it light so it does not taste like soap.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Buttermilk instead of milk and vinegar
  Buttermilk can replace the milk and vinegar mix. It gives a tender crumb and a gentle tang.
• Yoghurt or sour cream
  A small amount can make the crumb softer and richer. Keep the batter thick enough to pipe.
• Frozen blueberries for the glaze
  Frozen blueberries work very well for puree. Warm them until soft, then press the juices through a fine sieve.
• Dairy-free milk
  Oat milk or soy milk can replace regular milk. Choose one with a little body so the donuts stay soft.
• Gluten-free flour blend
  A good 1-to-1 gluten-free baking flour can work. The donuts may be more delicate, so cool them well before removing from the pan.
• Egg replacer
  A flax egg or egg replacer may work, but the texture will change. I’d treat this as a test batch.
• Silicone donut pan
  A silicone donut pan can work, but it may bake a little paler. Place it on a metal tray so it stays steady.
• Mini muffin tin
  A mini muffin tin works for donut holes. The shape changes, but the bite is still soft and sweet.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Comparison – How This Recipe Stacks Up Against Other Desserts

Tips – My Personal Tricks for a Professional-Looking Result

Use Room Temperature Egg And Milk

Cold ingredients can make the batter feel uneven. Room temperature milk and egg blend more smoothly into the oil and dry mix.

This is a small step, but it helps the batter behave. During my Zumbo’s days, I learnt that little details often decide the final texture.

Let The Milk And Vinegar Sit Properly

Give the milk and vinegar the full 5 minutes before using it. It creates a quick buttermilk-style mix that helps the crumb stay soft.

It looks like nothing is happening, but it is doing quiet bakery work in the background.

Grease The Centre Ring Really Well

The centre ring is where donuts love to stick. Grease around it well so the donut lifts out neatly.

If a donut catches, don’t yank it out. Let it cool for a few minutes, then loosen it gently with a small knife.

Tap The Pan Before Baking

Once the batter is in the pan, tap the tray lightly on the bench. This helps the batter settle into the curves.

It also helps smooth out any lumpy spots. A tidy pan gives you a tidier donut.

Use The Spring-Back Test

A toothpick is helpful, but touch tells you a lot too. The donut should spring back gently when pressed.

If it dents and stays down, it needs more time. If it feels firm and dry, it may have gone too far.

Cool On A Wire Rack Before Glazing

Move the donuts to a wire rack once they can be lifted safely. This lets steam escape and keeps the bottoms from turning damp.

Warm, steamy donuts and glaze are not best mates. Let them cool first for that clean purple finish.

Make The Glaze A Little Thicker Than You Think

The glaze should fall slowly from the spoon. If it runs too fast, it will look thin and pale on the donut.

Add powdered sugar a spoonful at a time until it coats well. Glaze is very fixable, it just needs a little calm.

Place Baking Paper Under The Rack

When dipping donuts, place baking paper under the wire rack. It catches the drips and saves your bench.

At TuCha, I’m always thinking about the clean-up as much as the shot. Pretty dessert, peaceful kitchen.

Let The Glaze Set Before Moving Them

Give the glaze time to settle before packing or plating. It should look glossy at first, then soft and set.

If you move them too soon, the glaze can smudge. Donut patience pays rent here.

Keep The First Batch Simple

If this is your first time making baked blueberry donuts, make the original version first. Once you know the batter, then play with matcha, yuzu, jam, or white chocolate.

This is how I test in my own kitchen. Learn the base, then let the fun begin.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Matcha Blueberry Donuts

Add a small amount of matcha powder to the dry ingredients. Blueberry softens the earthy tea flavour and makes the donut feel more balanced.

Use good matcha and keep it light. Matcha is gorgeous, but it loves to take over the group project.

Earl Grey Blueberry Donuts

Steep Earl Grey in the milk, then strain it before making the batter. You can also sprinkle a tiny pinch of tea over the glaze.

The flavour is soft, floral, and elegant. It feels like afternoon tea in donut form.

Yuzu Blueberry Donuts

Swap some of the lemon juice in the glaze for yuzu juice. It gives the glaze a sharper citrus note.

I love little Asian dessert touches like this. They make a familiar bake feel fresh without making it hard.

White Chocolate Blueberry Donuts

Drizzle melted white chocolate over the set blueberry glaze. It adds a creamy finish and makes the donuts look very dessert-shop ready.

Let the blueberry glaze set first. Then add thin white chocolate lines for a neat finish.

Blueberry Jam Swirl Donuts

Add small dots of blueberry jam to the piped batter, then swirl gently with a toothpick. Keep the swirl light so the batter does not turn grey-blue.

You want pretty ribbons, not a full berry takeover.

Cinnamon Sugar Blueberry Donuts

Skip the glaze and brush the warm donuts with a little melted butter. Toss them in cinnamon sugar while they are still fresh.

This version is cosy and simple. It is the one I’d make when I want donuts fast and warm.

Mini Blueberry Donuts

Use a mini donut pan and check them early. Small donuts bake much faster than full-size ones.

They are perfect for parties, brunch boards, and little snack moments that somehow turn into five snack moments.

Blueberry Donut Holes

Pipe the batter into a mini muffin tin instead of a donut pan. Once baked, dip them in glaze or roll them in cinnamon sugar.

They do not have the classic ring, but they are soft, cute, and very easy to share.

Lemon Curd Blueberry Donuts

Serve the glazed donuts with a small spoon of lemon curd on the side. The extra tang makes the blueberry flavour brighter.

This turns a simple baked donut into a small plated dessert.

Dairy-Free Blueberry Donuts

Use oat milk or soy milk in place of regular milk. The crumb may be a little different, but the donuts can still be soft.

Pick a milk with body. Thin plant milk can make the texture feel lighter.

Gluten-Free Blueberry Donuts

Use a good 1-to-1 gluten-free baking flour. Let the donuts cool well before lifting them from the pan.

Gluten-free bakes can be more delicate. Gentle hands are your friend here.

Lavender Blueberry Donuts

Add a tiny pinch of crushed culinary lavender to the sugar or glaze. Keep it very light.

Lavender can be lovely with blueberry, but too much tastes like a candle. We want bakery, not bath bomb.

Serving Suggestions – How I Like to Present These for Maximum Wow

Stack Them On A Cake Stand

Place the glazed donuts on a cake stand and let the purple glaze do the talking. Add a few fresh blueberries around the base.

It looks like a café display but takes almost no extra work.

Serve With Earl Grey Tea

Earl Grey works beautifully with the lemon blueberry glaze. The floral tea makes the donuts feel soft and elegant.

It is very afternoon tea, even if you are eating one in trackies.

Build A Brunch Board

Arrange the donuts with fresh berries, lemon wedges, yoghurt, jam, and small cups of tea or coffee. Keep the colours soft and fresh.

This looks lovely for birthdays, baby showers, or a slow weekend brunch.

Pack Them In A Bakery Box

Once the glaze has set, place the donuts in a simple bakery box with baking paper. They make a sweet homemade gift.

Keep them in one layer so the glaze stays neat. Stacked donuts can get a little too friendly.

Add A Lemon Curd Spoon

Serve each donut with a small spoon of lemon curd. It gives a bright, smooth contrast to the sweet glaze.

This is a simple way to make them feel more like a plated café dessert.

Pair With Iced Coffee Or Milk Tea

The soft cake crumb works well with iced coffee or milk tea. It turns the donuts into a proper café treat.

If I’m filming it, I’d place the drink just behind the donuts and let that purple glaze catch the light.

Make A Mini Donut Party Plate

Use mini donuts or donut holes and serve them with two dips, like blueberry glaze and white chocolate. It feels playful and easy to share.

At TuCha, I love desserts that let people build their own bite. It makes the table feel fun without adding too much work.

Add Fresh Berries For Colour

Scatter fresh blueberries, raspberries, or sliced strawberries around the plate. The fruit makes the glaze look even brighter.

Keep the fruit fresh and simple. The donuts should still be the main character.

Serve Warm Plain Donuts With Cinnamon Sugar

If you skip the glaze, serve the donuts warm with cinnamon sugar. The edges stay soft and the sugar adds a gentle crunch.

This is a lovely lazy weekend version. Less waiting, still very comforting.

Use A White Plate For Photos

A white plate makes the purple glaze stand out. Add one cut donut so people can see the soft crumb and blueberries inside.

That little inside shot is always worth it. The crumb tells the story.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Treating These Like Fried Donuts

These are baked cake donuts, not fried yeast donuts. They will be soft and cakey, not airy and chewy like a classic fried donut.

Once you know that, the texture makes sense. Think little blueberry cakes in donut form.

Using Cold Egg And Milk

Cold ingredients can make the batter harder to mix smoothly. This can lead to uneven texture.

Let the egg and milk sit out for a short while before baking. Nothing fancy, just a little head start.

Skipping The Milk And Vinegar Rest

The milk and vinegar need a few minutes together. This helps give the crumb a softer feel.

If you rush it, the batter will still bake, but it may not be as tender.

Forgetting The Centre Ring

The middle of the donut pan needs grease too. That small ring is where tearing often happens.

Give every curve some care. Donut pans are cute, but they can be cheeky.

Using Thawed Frozen Blueberries In The Batter

Thawed berries can bleed too much and make the batter wet. If using frozen berries in the batter, add them straight from frozen.

Save thawed berries for the glaze. That is where their juice is actually useful.

Overdoing The Jam Swirl

Blueberry jam tastes lovely, but too much can make the donuts sticky or wet. Use small dots and a light swirl.

A few ribbons look pretty. A jam flood does not.

Moving The Donuts Before They Set

Fresh baked donuts are soft. If you try to lift them too soon, they can tear.

Let them cool for a few minutes first. They need a moment to collect themselves.

Glazing Before The Donuts Are Cool

Warm donuts make the glaze run. The finish turns thin and messy.

Cool the donuts fully, then dip. This gives you a cleaner, glossier top.

Stacking Glazed Donuts

Glazed donuts need space. If you stack them, the glaze can stick, smudge, or peel.

Store them in one layer once the glaze has set. It is worth the extra container.

Baking Until The Toothpick Is Bone Dry

A bone-dry toothpick can mean the donuts are overbaked. A few moist crumbs are fine.

Small baked donuts dry quickly. Pull them before they lose their soft bite.

Baked Blueberry Glazed Donuts

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Soft and fluffy cake donut base studded with blueberries and topped with a sweet and tangy lemon blueberry glaze.

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 1x
• Category: Cake
• Method: Easy
• Cuisine: American

Ingredients

Units MUS Scale 1x2x3x

Donut

• 70 g Plain flour (1/2 cup)
• 75 g Sugar (1/3 cup)
• 1/4 tsp Baking soda
• Pinch of salt
• 65 g Vegetable oil (1/4 cup 2 tsp)
• 60 g Milk (1/4 cup)
• 1/2 tsp Vinegar
• 1 Large egg

Blueberry Glaze

• 150 g Powdered sugar (1 cup)
• 1 1/2 tbsp Lemon juice
• 2 1/2 tsp Blueberry puree*
• Earl grey tea leaves for sprinkling

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Instructions

Donut

1. Preheat the oven to 175°C
2. Add the vinegar to the milk and let it sit for 5 minutes
3. In a medium sized bowl whisk the flour, baking soda, sugar and salt together
4. Add the egg and oil to the milk, whisk until combined
5. Add the milk mixture to the flour, using a wooden spoon mix until just combined
6. Transfer to a piping bag and pipe into the donut mould (3/4 full)
7. Press 4-5 blueberries in each donut cavity
8. Bake for 15 minutes or until an inserted toothpick comes out clean
9. Cool completely

Blueberry Glaze

1. Sift the icing sugar into a medium sized bowl
2. Add the blueberry puree and lemon juice, stir until smooth
3. If too thick add a little more lemon juice to thin it out
4. Transfer the glaze to a smaller bowl which fits your baked donuts
5. Dip the smooth side of the donut into the glaze, remove, and place on a wire rack so excess glaze can drip off
6. Sprinkle with earl grey tea leaves
7. Allow the glaze to dry for 30-60 minutes, then enjoy!

Notes

*To make the blueberry puree I heated approximately 100g blueberries in the microwave for 1 minute, before pressing it through a sieve

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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