Blueberry Streusel Baked Donuts

5 from 1 review

Blueberry Streusel Baked Donuts

These Baked Blueberry Streusel 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!

Prep Time15

Cook Time14

Total Time29

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Donuts

Calories: 224kcal

Author: Erin Cernich

Equipment

6-Cup Donut Pan

Ingredients

Donuts

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup full fat sour cream, room temperature
⅓ cup light brown sugar
¼ cup cold pressed refined coconut oil, melted
1 large egg
½ teaspoon vanilla extract
2 teaspoons milk, any kind
½ cup blueberries, fresh or frozen no need to thaw if using frozen

Streusel Topping

¼ cup all-purpose flour
¼ cup light brown sugar
2 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons freeze dried blueberries, ground to powder

Blueberry Glaze

¼ cup blueberries, fresh or frozen
½ cup powdered sugar
1 teaspoon lemon juice

Instructions

Streusel Topping

Prepare the streusel topping first. Grind up the freeze-dried blueberries in a food processor or blender until they become powder.
2 tablespoons freeze dried blueberries, ground to 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.
1/4 cup all-purpose flour, 1/4 cup light brown sugar, 2 tablespoons unsalted butter, melted and cooled slightly

Donuts

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.
1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon
In a liquid measuring cup, combine the sour cream, brown sugar, melted coconut oil, egg, vanilla, and milk and whisk until well blended.
1/2 cup full fat sour cream, room temperature, 1/3 cup light brown sugar, 1/4 cup cold pressed refined coconut oil, melted, 1 large egg, 1/2 teaspoon vanilla extract, 2 teaspoons milk, any kind
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.
1/2 cup blueberries, fresh or frozen
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.

Blueberry Glaze

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.
1/4 cup blueberries, fresh or frozen, 1/2 cup powdered sugar, 1 teaspoon lemon juice
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!

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