Baked Blueberry Donuts | Vegan & Gluten-Free

These Baked Blueberry Donuts are light, fluffy, and packed with jammy berry flavor. All topped off with a perfectly sweet & tangy blueberry lemon glaze! Vegan, Gluten-Free, Oil-Free.

Is anyone else obsessed with blueberry desserts?? I’m not joking when I say I could eat a berry-infused treat on a very regular basis. And what better way to celebrate my love for all things blueberry than these Baked Blueberry Donuts!? 

These fluffy gluten-free cake donuts are studded with jammy blueberries and drizzled with a melt-in-your-mouth blueberry lemon glaze. Yes, you read that right…blueberry. lemon. glaze. These perfectly tender donuts are a fruity, delicious treat that shouts spring, but can be made year-round thanks to frozen and freeze-dried blueberries! And trust me, you’re going to want these year-round 😉

INGREDIENTS + INSPIRATION

Since my love for blueberries has been fully established, let’s talk blueberry details—for our fruit-filled donut, I recommend using wild blueberries, as they are smaller in size and will spread throughout the donut batter more evenly. And for our blueberry lemon glaze, it’s important to use freeze-dried blueberries. If you can’t find any freeze-dried berries near you, leave them out and make a lemon glaze instead! See my recipe notes below for more details 🙂

HOW TO MAKE BAKED BLUEBERRY DONUTS

Who ever said donuts had to be hard to make at home?! These Baked Blueberry Donuts are done in just half an hour, from start to finish. And thanks to our double infusion of blueberries in the donuts and the glaze, the end result is a beautifully colorful (and easy-to-make) dessert to impress! 

1. Preheat the oven and grease your donut mould.
2. Whisk together the oat flour, baking powder, and salt in a large bowl. In a separate bowl, mix the almond butter, applesauce, sugar, and milk together until the sugar has dissolved. Then, mix the wet ingredients into the dry and fold in the blueberries. 
3. Transfer the batter into each donut mould and bake for about 20 minutes, then remove from the oven and place them on a cooling rack before glazing. 
4. In a small bowl, whisk together the sugar and lemon juice. Using a spice grinder or food processor, pulse the freeze-dried blueberries into a fine powder and sift into the sugar mixture and mix until a glaze forms. If the glaze is too thick, add additional water in 1/2 tsp increments. 
5. Dunk the top of each donut into the glaze, or drizzle the glaze over with a spoon, and enjoy! 

I think it’s safe to say that donuts don’t need a reason to be eaten. Breakfast, lunch, dinner, or dessert, donuts are meant to be enjoyed anytime! These Baked Blueberry Donuts are just that. They’re perfect for snack-prepping too—just freeze them and defrost when you’re ready to enjoy. They can also be stored in a container with a loose-fitting lid at room temperature for up to 3 days. 

If you’re looking for more fuss-free donut recipes, you’ll also love these One Bowl Chocolate Donuts, these Baked Chocolate Chip Donuts, and these Baked Apple Cider Donuts!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Baked Blueberry Donuts

Print Recipe

★★★★★

4.8 from 5 reviews

These Baked Blueberry Donuts are light, fluffy, and packed with jammy berry flavor. All topped off with a perfectly sweet & tangy blueberry lemon glaze! Vegan, Gluten-Free, Oil-Free.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 minutes
• Yield: Makes 12 Donuts 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Donuts:

• Nonstick cooking spray or oil 
• 1 1/2 cups (150g) oat flour*
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt 
• 1/4 cup (70 g) almond butter
• 1/4 cup (65 g) unsweetened applesauce
• 1/3 cup (56 g) cane sugar
• 3/4 cup (177 ml) unsweetened non-dairy milk
• 3/4 cup (115 g) frozen wild blueberries, thawed*

For the Blueberry Glaze:

• 1 cup (120 g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1/3 cup (11 g) freeze-dried blueberries (optional; see notes) 
• 1–3 teaspoons water, as needed 
• Pinch of salt 

Instructions

1. Prep: Preheat the oven to 350F and spray or lightly grease your donut mould (I use these and place them on a baking tray).
2. Dry + Wet: Whisk the oat flour, baking powder, and salt together in a large bowl. In a smaller bowl, mix the almond butter, applesauce, sugar, and milk together, until the sugar has dissolved. At the wet ingredients to the center of the dry ingredients and combine. Finally, fold in the blueberries.
3. Bake: Use a spoon or cookie scoop to transfer the batter into the donut mould, dividing it evenly between 12 “donuts”. Bake in middle rack for 20 to 22 minutes, then remove from the oven and let sit for 10 minutes before removing the donuts and placing them on a cooling rack. Let cool completely before glazing.
4. Make the Glaze: Whisk the sugar and lemon juice together in a small bowl. Pulse the freeze-dried blueberries in either a spice grinder or a food processor until a fine powder forms, then sift this powder into the sugar mixture. Whisk into the glaze; if the glaze is too thick, add additional water in 1/2 teaspoon increments until it has thinned to your liking.
5. Drizzle & Serve: dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve & enjoy; leftovers will keep at room temperature for up to 3 days.

Notes

• Wild Blueberries: I recommend using wild blueberries, as they are smaller and distribute throughout the donut batter more evenly. When testing the recipe, the larger blueberries seemed to cause the donuts to fall apart.
• Freeze-Dried Blueberries: I found my freeze-dried blueberries at Trader Joes, but if you can’t find any, simply leave them out and make a lemon glaze instead. I would recommend using only 1 tablespoon of lemon juice + 1 tablespoon of water if you are not adding the blueberries (or add 1 tablespoon of thawed blueberry “juice” for a very light pink color!)
• Other Substitutions: almond butter can be swapped for any other drippy nut or seed butter. Cane sugar can be swapped with coconut sugar or brown sugar. I used soy milk for this recipe, but any other plant based milk will work too. I have not tested this recipe with any other flours.

Keywords: vegan donuts, baked vegan donuts, vegan blueberry donuts, healthy blueberry donuts