You're going to love these Blueberry Sugar Donuts! Easy to make and with blueberry flavor in every bite, you need these beauties ASAP!
This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.
These Blueberry Sugar Donuts are a unique twist on a classic treat! The soft, baked vanilla bean donuts are coated in sweet blueberry sugar for a donut that's as beautiful as it is delicious. Perfect for breakfast, brunch, or anytime!
If you enjoy this recipe, check out the posts for my Honey Donuts, Strawberry Powdered Sugar Donuts, and Blueberry Angel Food Cake!
Ingredients
Here's everything you need to make these pretty donuts! Measurements for each of the ingredients are included in the recipe card, below.
- Freeze-Dried Blueberries - For flavor and gorgeous color! Make sure to use *freeze-dried* blueberries, as they are free of moisture. Regular dried blueberries can't be ground into a powder as needed for this recipe.
- Granulated Sugar - For sweetness, mixing with the blueberry powder to make a beautiful and delicious coating for the donuts!
- All-Purpose Flour - Gives the donuts structure.
- Baking Powder & Baking Soda - For leavening.
- Salt - To balance and enhance the flavors of the donuts.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe.
- Granulated Sugar and Brown Sugar - For sweetness and keeping the donuts soft and moist. The brown sugar lends a hint of molasses flavor.
- Eggs - To provide structure and a little leavening. You want your eggs to be at room temperature.
- Vanilla Bean Paste - For flavor! It also leaves lovely flecks of vanilla bean in your donuts. If you prefer to substitute, you can use an equal measure of vanilla extract.
- Milk - For moisture and richness. I used room-temperature whole milk.
Hint: If you'd like your donuts to have a darker purple color and more blueberry flavor, just add more freeze-dried blueberry powder!
Instructions
With a few simple steps, you'll have freshly baked donuts! More detailed instructions are included in the recipe card, below.
- Pulse freeze-dried blueberries in a food processor until the mixture is a fine powder. Pour into the coating sugar and stir to combine. Set aside.
- Combine dry ingredients and set aside.
- Combine melted butter and sugars. Whisk to combine.
- Add eggs and vanilla bean paste and whisk to combine.
- Alternate additions of the dry ingredients and the milk and stir until just incorporated.
- Spoon or pipe the batter into your donut pans and bake until golden. *Full instructions can be found in the recipe card, below.*
Tip: If you'd like more ideas on using flavored sugar, check out my posts for Blueberry Sugar, Lavender Sugar, and Vanilla Sugar!
Variations
Here are a few variations you can make to this recipe:
- Change the fruit - Of course this recipe can also be used with freeze-dried raspberries, strawberries...you name it!
- Add some spice - These donuts would be delicious with some cinnamon or cardamom added to the sugar instead of the blueberry powder! If you're adventurous, I bet blueberries + cinnamon would be fantastic.
- Use powdered sugar instead - Check out my Strawberry Powdered Sugar Donuts for instructions.
- Glaze the donuts instead - Now, they'll no longer be sugar-coated donuts (as the glaze won't stick to the sugar very well), but dipping the tops of these vanilla bean donuts in Cherry Glaze, Apple Glaze, or chocolate ganache would be delicious!
Equipment
Here are a few things that I used when making this recipe:
- Food Processor - Unless you can find freeze-dried blueberry powder already ground, you're going to need a food processor! A mini one will do the trick. In a pinch, you may be able to use a coffee grinder to grind up the blueberries.
- Donut Pan(s) - You will need a donut pan for this recipe. I've used a few brands, but I've linked to my favorite if you want to check it out. The wells are a nice size so you don't end up with skimpy doughnuts, and the centers are tall enough that you don't end up with the holes closing up on you as they bake.
Storage
The donuts are best if coated in blueberry sugar and eaten just after baking. That said, leftover donuts can be stored in an airtight container for up to three days. If the sugar dissolves, the donuts can be re-coated. You may need to warm the donuts in the microwave for 10-15 seconds to help the sugar stick.
For longer storage, wrap the donuts individually (without coating) and freeze for up to three months. Thaw the donuts, then coat them in the blueberry sugar. Again, the sugar may stick more readily if the donuts are warmed first.
Other Recipes You May Like
Blueberry Sugar Donuts
Equipment
Ingredients
Strawberry Powdered Sugar
- ⅓ cup freeze-dried blueberries (see note)
- 1 cup granulated sugar
Vanilla Bean Donuts
- 2 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ⅓ cup brown sugar, packed
- 2 eggs, at room temperature (I used large eggs)
- 1 teaspoon vanilla bean paste (see note)
- 1 cup milk, at room temperature (I used whole milk)
Instructions
For Blueberry Sugar
- Place freeze-dried blueberries in the bowl of a food processor. Pulse until the mixture turns into a fine powder. Combine the blueberry powder and the sugar and set aside. Be careful not to introduce any moisture to the mixture. Pour it into a large (gallon-size) zip-top bag or bowl/container with a tight-fitting lid. Set aside.⅓ cup freeze-dried blueberries, 1 cup granulated sugar
For Donuts
- Preheat oven to 425℉. Grease donut pan(s) (see note) and set aside.
- Combine the dry ingredients in a medium bowl and mix to combine. Set aside.2 ⅔ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, combine melted butter and sugars. Whisk to combine.½ cup unsalted butter, melted, ½ cup granulated sugar, ⅓ cup brown sugar, packed
- Add eggs and vanilla bean paste (see note) and whisk to combine.2 eggs, at room temperature, 1 teaspoon vanilla bean paste
- Add ⅓ of the dry ingredients, and whisk until just incorporated. Add half the milk, and whisk until smooth. Continue this process (second ⅓ of the dry ingredients, remaining milk, then remaining dry ingredients) until all ingredients are combined and smooth. The batter will be thick.1 cup milk, at room temperature
- Spoon or pipe the batter into the prepared donut pan(s) nearly to the top (about ¼ inch below the rim). I use a piping bag or large Ziploc bag with the corner cut to save time and avoid a mess.
- Bake 7-9 minutes, or until slightly golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for five minutes, then turn out onto a wire rack.
- If serving immediately, place the warm donuts, 1-2 at a time, into the bag/bowl of blueberry sugar and shake to coat.
- The donuts are best if coated in blueberry sugar and eaten just after baking. That said, leftover donuts can be stored in an airtight container for up to three days. If the sugar dissolves, the donuts can be re-coated. You may need to warm the donuts in the microwave for 10-15 seconds to help the sugar stick.For longer storage, wrap the donuts individually (without coating) and freeze for up to three months. Thaw the donuts, then coat them in the blueberry sugar. Again, the sugar may stick more readily if the donuts are warmed first.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Comments
No Comments