Make the morning special with a batch of homemade fried glazed Blueberry Donuts. This old-fashioned recipe is straightforward and yields soft, tender donuts studded with fresh blueberries and finished with a simple glaze—perfect for treating family and friends.
There’s nothing like waking up to the smell of fresh donuts. These fried blueberry donuts are a delightful alternative to other blueberry breakfast treats such as blueberry puff pastry rolls, banana-blueberry muffins, or a classic blueberry buckle.
Why You’ll Love This Blueberry Donuts Recipe
Delicious flavor and texture. These donuts combine a lightly spiced dough with bursts of blueberry for a perfectly balanced, nostalgic bite.
Reasonably light on sugar. The recipe uses a moderate amount of sugar and relies on a simple powdered sugar glaze, so each donut is satisfying without being overly sweet.
Easy to make. The steps are simple: mix dry ingredients, combine wet ingredients, fold in blueberries, cut the dough into donuts, fry, and glaze. No complicated techniques required.
I’ve included a range of donut recipes on this site, from baked sourdough and red velvet to variations like Boston cream and coffee-glazed donuts. These fried blueberry donuts capture that old-fashioned bakery flavor while still being simple enough for a weekend morning.
Ingredients For The Best Blueberry Donuts
Below are the key ingredients and a few notes to help you get the best results. The full ingredient list with quantities appears in the recipe card near the end.
- Unsalted butter. The recipe calls for a small amount of melted butter. If you only have salted butter, it will work fine.
- Milk. Whole milk gives the richest, most tender crumb, but you can substitute other milk varieties if needed.
- Large eggs. Use grade A large eggs for consistent texture.
- Neutral frying oil. Choose an oil with a high smoke point and mild flavor, such as canola or vegetable oil.
Ingredients for the Blueberry Donut Glaze
- Powdered sugar.
- Milk.
- Vanilla extract.
The printable recipe card below contains the full list of ingredients, exact quantities, complete instructions, and nutritional information. The section that follows is a clear, concise overview of the process.
How To Make Blueberry Donuts
1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. Pour in the melted butter and stir until the mixture forms small crumbs.
3. In a separate bowl, combine the milk, eggs, and vanilla extract and whisk until blended.
4. Add the wet ingredients to the dry ingredients and gently fold the blueberries into the dough. The dough should be soft but not overly sticky.
5. Turn the dough onto a floured surface, sprinkle the top with flour, and roll it to about 1/2 inch thickness.
6. Cut out donuts and donut holes. Place them on a greased tray, rerolling scraps as needed until the dough is used.
7. Heat about 2 inches of oil in a heavy pot or Dutch oven to 350°F (175°C). Test the oil with a small piece of dough: it should sink and then float within about 10 seconds.
8. Fry 2–3 donuts at a time for roughly 3 minutes, turning once so both sides brown evenly. Remove when golden and drain on a wire rack set over a baking sheet.
Blueberry Donut Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust the texture by adding a splash more milk if too thick, or a little more powdered sugar if too thin.
- Dip each cooled donut into the glaze or spoon the glaze over the tops. Allow the glaze to set for a few minutes before serving.
What to Serve with Your Blueberry Glazed Donuts
Serve these donuts for breakfast or brunch alongside savory options like an egg casserole, sausage, or bacon. They also pair well with a selection of other homemade donuts for a varied spread.
Substitutions & Additions
- Add lemon zest or a teaspoon of fresh lemon juice to the dough for lemon-blueberry donuts.
- Make a lemon glaze by replacing part of the milk with fresh lemon juice—add liquids gradually to avoid curdling.
- Skip the glaze and dust with powdered sugar, roll in granulated sugar, or leave plain.
- Add sprinkles or tinted glaze for a festive touch. Donut holes are a fun variation the kids especially enjoy.
How To Reheat & Store Blueberry Donuts
Storage
Store leftover glazed donuts in an airtight container. To avoid sticking, place parchment paper between layers if you need to stack them.
Refrigeration
Refrigerated in an airtight container, donuts can keep up to five days, though they are best enjoyed within a couple of days for freshness.
Freezing
You can freeze the raw dough or the fried unglazed donuts. Thaw before glazing and reheating.
Reheating
Warm a donut briefly in the microwave for 10–15 seconds for a soft, freshly-warmed bite. Time will vary by microwave power.
Enjoyed this recipe? Save it for later and try making a few variations to find your favorite.
Glazed Blueberry Donuts FAQs
Yes. Thaw and drain frozen blueberries well before folding them into the dough to minimize extra moisture.
Use a round cookie cutter or a drinking glass for the outer circle and a smaller cutter or bottle cap for the center hole.
Yes—once cooled, strain the oil and store it in a cool, dark place. Discard if it darkens, smells off, or foams during heating.
Tips for Perfect Old-Fashioned Blueberry Donuts
- Shape all donuts at once on a greased tray and cover with plastic wrap until ready to fry.
- Make the center hole large enough so it won’t close up during frying.
- Use a pot large enough to fry 2–3 donuts at a time with about 2 inches of oil—but not so large you waste oil.
- Don’t overwork the dough; excessive handling makes tough donuts.
- Roll the dough evenly to about 1/2 inch thick for uniform frying.
- Adjust glaze consistency with milk or powdered sugar a little at a time until you reach the desired texture.
Baked Blueberry Donuts
You can bake blueberry donuts if you prefer a slightly lighter texture. Baked donuts are soft and tender, while fried donuts have a bit more of the classic old-fashioned texture and flavor.
To bake: Preheat the oven to 350°F. Cut the donuts and place them on a greased or parchment-lined baking sheet. Bake for about 18 minutes or until lightly golden. Cool on a wire rack before glazing.
I hope you enjoy these glazed blueberry donuts as much as we do. Leave a comment to share your experience and a star rating if you like the recipe—your feedback helps others decide to give it a try.
Glazed Blueberry Donuts – Homemade Fried Recipe
Donut Dough Ingredients
- 1½ cups all-purpose flour
- ¼ cup white granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp unsalted butter, melted
- ¼ cup milk
- 2 eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup fresh blueberries
- Cooking oil (canola or vegetable) for frying
Glaze Ingredients
- 1 cup powdered sugar
- 1 tbsp milk (more as needed)
- ½ tsp vanilla extract
Instructions
- In a large bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Stir in melted butter until the mixture resembles coarse crumbs.
- Whisk milk, eggs, and vanilla in a separate bowl, then add to the dry ingredients. Fold in the blueberries gently.
- Turn dough onto a floured surface, roll to 1/2 inch thickness, and cut donuts and holes. Place on a greased tray.
- Heat 2 inches of oil in a Dutch oven to 350°F. Test with a small dough scrap—if it sinks then floats within 10 seconds, the oil is ready.
- Fry 2–3 donuts at a time for about 3 minutes, turning once, until lightly browned. Drain on a wire rack.
- Whisk glaze ingredients in a small bowl until smooth. Dip cooled donuts or spoon glaze over them. Allow glaze to set slightly before serving.
Notes
Calories listed in nutrition do not include the frying oil. Adjust glaze consistency with a little milk or powdered sugar as needed.
Nutrition (per donut)
Calories: 231 kcal; Carbohydrates: 43 g; Protein: 4 g; Fat: 5 g; Sugar: 24 g (approximate values).
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