These Blueberry Streusel Baked Donuts are soft and tender cake donuts with hints of brown sugar and cinnamon. The donuts are packed with bursts of blueberries and topped with a blueberry streusel topping, and blueberry drizzle!
I have discovered the most magical invention … the donut baking pan. I’ve always wanted to try homemade donuts, but I never wanted to boil gallons of oil to do so, because my kitchen just isn’t quite big enough to handle such a fry machine contraption, and to be honest, it intimidates me.
So baked donuts to the rescue. And, aren’t they supposed to be a bit healthier too? Probably not when you add 2 layers of sugary goodness to the top of them. Like I did on these delightfully blue, blueberry donuts.
Making the donut batter is not dissimilar from baking a muffin batter – in fact if you don’t have a donut baking pan, just throw the batter in a muffin tin and you have some pretty awesome muffins.
There is something secretly wonderful about eating a donut though, isn’t there?! Whether it is the shape or the fact that you can pack so much flavor into one tiny little piece of baked confection, either way, these blueberry donuts are nothing short of sublime.
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Baked Blueberry Donuts
The donut itself is moist, flavorful and packed with bursts of blueberry flavor. Some blueberries will stay intact while baking, others may open a little more which just permeates the donut with blueberry juices.
I credit the moistness of these donuts to the sour cream, brown sugar and melted coconut oil. The sour cream flavor is undetectable and any recipe that used brown sugar will usually mean the outcome will be soft.
To round out the flavors, a little cinnamon heightens the sweetness of the blueberries and also works in harmony with the tender cake of the donut.
Blueberry Streusel Donut Topping
There is a bit of a secret with these donuts – I added even more blueberry flavor in the streusel topping with some freeze-dried blueberries.
If you have not seen these in your grocery snack aisle, I highly recommend them because you get the great blueberry flavor without having to worry about the moisture. And to be fully honest – I usually buy every flavor they have available to use in other recipes like strawberry, mango, and raspberry to name a few.
Of course, you have to top the donut streusel with even more blueberry flavor. Enter the blueberry glaze.
I like to think of it as a snug blanket that helps to keep the streusel on top of the donut. But should a few pebbles of streusel fall into your hand while eating the donut, no worries – I won’t judge when you are eating them directly out of your hand!
Tips For Making Blueberry Streusel Baked Donuts
- Make the streusel topping first. The donut batter will come together quickly and since you are adding the streusel before the donuts go into the oven, having the streusel ready will make for a fast assembly line.
- You can make the glaze ahead of time as well, or while the donuts are baking. Just make sure the donuts are cool before drizzling it on, otherwise, it will melt on top of the streusel. But let’s face it, that is not so bad either.
- Grease/butter your donut pan because you want to make sure your little gems come out of the pan easily once they are done.
- You can test if the donuts are done with the toothpick test. It is hard to see the color of the donut itself with all the blueberry goodness on the top. The toothpick will come out clean when they are done.
- Streusel is inherently crumby, so do not worry when you have little crumbs fall off. You can press down on the streusel when placing it on top of the donut batter to adhere most of it, and any stray crumbs are easily picked up with a fork or your fingers.
I made these with the intention of having an exciting breakfast treat. Turned out they were also enjoyed as a dessert!
Blueberry Streusel Baked Donuts
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sour cream
- 1/3 cup light brown sugar
- 1/4 cup cold pressed refined coconut oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 teaspoons milk, any kind
- 1/2 cup fresh blueberries
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons freeze dried blueberries, ground to powder
- 1/4 cup fresh blueberries
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- Prepare the streusel topping first. Grind up the freeze-dried blueberries in a food processor or blender until they become powder.
- In a small mixing bowl, combine the flour, brown sugar, melted butter and ground up freeze-dried blueberries. Mix until combined and set aside.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly spray a donut pan with non-stick spray.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a liquid measuring cup, combine the sour cream, brown sugar, melted coconut oil, egg, vanilla, and milk and whisk until well blended.
- Using a rubber spatula, add the liquid ingredients to the dry ingredients and gently fold the mixtures together until just combined. Do not overmix. Gently fold in the blueberries.
- Pour the batter into the prepared donut pan. Top each donut evenly with the prepared streusel topping. Gently press into the batter just enough so it sticks to the top of the batter.
- Bake for 14 minutes, or until a toothpick inserted in a donut comes out clean. Cool for 2 minutes in the pan then move to a wire rack to cool completely.
- While the donuts are cooling, add the blueberries, powdered sugar and lemon juice to a blender and blend until fully mixed and the blueberries are broken down.
- Once the donuts are cooled, glaze the donuts. Either pour the glaze into a small Ziploc bag and snip one of the corners to glaze each donut in small, even lines. Or you can just use a spoon to drizzle the glaze randomly over the top of each donut.
- The donuts are the best enjoyed the day they are baked. Enjoy!