These baked blueberry streusel donuts are light, tender buttermilk cake donuts studded with fresh blueberries and finished with a sweet, crumbly streusel topping. They bake up fluffy and moist without any frying, so you get the comfort of a fresh donut without the oil and cleanup.
If you love the warm, bakery-fresh taste of donuts but prefer to avoid a pot of hot oil, these baked donuts are the perfect compromise. They rely on buttermilk for tenderness and a touch of tang, while fresh blueberries add juicy bursts of flavor. A simple streusel gives each donut a crunchy, sugary finish that contrasts nicely with the soft cake beneath.
Baking donuts keeps your kitchen neat and your home smelling like a bakery rather than an oil fryer. The recipe is straightforward and works well for both weekday breakfasts and weekend gatherings. Once you try baked blueberry streusel donuts, they’ll likely become a go-to treat.
Ingredients for baked blueberry streusel donuts
For the donuts:
- 1 cup all-purpose flour – the base for the batter.
- 1/2 cup granulated sugar – adds sweetness and helps with browning.
- 1 teaspoon baking powder – for lift and a light crumb.
- 1/4 teaspoon kosher salt – balances the flavors.
- 1/2 cup buttermilk – keeps the donuts moist and tender.
- 3 tablespoons melted unsalted butter – adds richness.
- 1 large egg – binds the batter and contributes structure.
- 1 tablespoon lemon zest – brightens the flavor (optional but recommended).
- 1 teaspoon vanilla extract – rounds out the taste.
- 3/4 cup fresh blueberries – fresh berries work best for texture and flavor.
For the streusel topping:
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
Using frozen berries
If fresh blueberries aren’t available, frozen berries work well. Use them straight from the freezer and fold them gently into the batter to minimize color bleed. Frozen berries are typically flash-frozen at peak ripeness, so they still deliver great flavor. If you notice extra moisture, you can toss frozen berries with a teaspoon of flour before folding them in to help prevent soggy spots in the donuts.
Directions
- Preheat the oven to 350°F (175°C). Grease a 6-cavity donut pan with nonstick spray or brush with butter.
- Make the streusel: in a small bowl combine the flour, sugar, salt, and melted butter. Mix until crumbly and set aside.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Whisk the buttermilk, melted butter, egg, lemon zest, and vanilla in a separate bowl, then add to the dry ingredients and stir until just combined.
- Fold in the blueberries gently to avoid breaking them up.
- Divide the batter evenly among the donut cavities, filling each about three-quarters full.
- Top each portion with a generous pinch of streusel.
- Bake for 20–25 minutes or until the donuts are golden and a toothpick inserted in the cake part comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Storage, freezing, and leftovers
Store cooled donuts in an airtight container at room temperature for up to two days. For longer storage, wrap each donut in plastic wrap and then in a layer of foil; they freeze well for up to two months. Thaw frozen donuts at room temperature. If you prefer them warm, reheat briefly in a low oven or microwave for a few seconds (watch closely so the streusel doesn’t soften too much).
Equipment
- 6-cavity donut pan (nonstick or well-greased)
- Mixing bowls and whisk or spatula
- Measuring cups and spoons
- Wire cooling rack
Nutrition (approximate)
- Calories: 325 kcal
- Carbohydrates: 48 g
- Protein: 5 g
- Fat: 13 g (Saturated fat: 8 g)
- Sugar: 26 g
- Fiber: 1 g
Nutrition figures are estimates and should be used as a guideline only.
Tips and variations
- For extra brightness, add a splash of fresh lemon juice to the batter along with the zest.
- Try substituting half the blueberries with raspberries for a mixed-berry version—handle gently to avoid crushing berries.
- If you like a glaze, a simple lemon or vanilla glaze pairs beautifully with the streusel and berries.
- To keep streusel crisp, apply it right before baking and store finished donuts loosely covered so the topping retains some crunch.
More donut recipes
- Banana Cinnamon Donuts
- Baked Apple Cider Donuts
- Chocolate Strawberry Baked Donuts
- Robin’s Egg Baked Donuts
