Blueberry Sugar Donuts

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!

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 7

Total Time 27

Servings donuts

Calories 355kcal

Author Amee

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)

US Customary - Metric

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

Note on freeze-dried strawberries - Make sure to use *freeze-dried* blueberries, as they are free of moisture and can be ground into a powder. If you'd like your donuts to have a darker color and more blueberry flavor, just add more freeze-dried blueberry powder!

Note on vanilla bean paste - I love the flavor of vanilla bean paste and the lovely black flecks it leaves in the doughnuts! If you don't have vanilla bean paste, you can use one vanilla bean, or you can substitute with an equal measure of vanilla extract.

Note on donut pans - 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.

Nutrition