How to make homemade Glazed Blueberry Donuts
This is a fried donut recipe. If you’re looking for that signature crisp edge and soft, tender inside—this is it. These blueberry donuts are fried to golden perfection and finished with a light vanilla glaze. No oven required. No shortcuts. Just real technique and bakery-style results from your own kitchen.
There’s something nostalgic about a fresh, warm donut—especially when it’s packed with sweet blueberries and finished with a light vanilla glaze. These homemade glazed blueberry donuts are a dream for any baker looking to bring the taste of the bakery right into their own kitchen. No stand mixer, no fuss—just classic technique and irresistible flavor.
Why You’ll Love Making This
• These donuts are fried, not baked, giving you that golden crisp exterior and soft interior.
• They’re loaded with real blueberries for a naturally sweet burst in every bite.
• The simple glaze comes together in seconds and adds just the right finishing touch.
• You don’t need a fancy setup—just a few basic tools and a little time.
Skill Level, Time, and Supervision
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 15–20 minutes
Resting Time: None required
Supervision Tip: Beginners should have a grown-up help when frying.
What You’ll Need
Equipment
• Donut Cutter
• Dutch Oven or deep pot for frying
• Joseph Rolling Pin or similar
• Mixing Bowls
• Whisk
• Slotted Spoon or Tongs
• Wire Rack and Baking Sheet
Ingredients
For the Donuts
• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted
• ¼ cup milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup blueberries (fresh or frozen, not thawed)
For the Glaze
• 1 cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract
Step-by-Step Instructions for glazed blueberry donuts
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. Combine the Wet Ingredients
In a smaller bowl, whisk together the eggs, milk, and vanilla extract until smooth.
3. Form the Dough
Pour the melted butter into the dry ingredients and mix until small crumbs form. Add the egg mixture to the bowl and stir gently to bring the dough together. Fold in the blueberries carefully to avoid crushing them.
4. Roll and Cut the Dough
Lightly flour a clean surface and turn out the dough. Sprinkle the top with more flour. Gently roll out the dough to about ½ inch thickness. Cut using a donut cutter. Gather and gently reroll any scraps to cut out more donuts—try not to overwork the dough to keep it light.
5. Heat the Oil
Pour canola or vegetable oil into your Dutch oven until it’s about 2–3 inches deep. Heat to 350°F. Test the oil with a small piece of dough—it should sink and then float back up within 10 seconds.
6. Fry the Donuts
Fry 2–3 donuts at a time, flipping halfway through until golden brown on both sides (about 1–2 minutes per side). Remove and place on a wire rack set over a baking sheet to drain.
7. Make the Glaze
Whisk together powdered sugar, milk, and vanilla extract. Adjust the consistency by adding more sugar (for thicker glaze) or a drop more milk (for thinner glaze).
8. Glaze the Donuts
Dip the tops of each donut in the glaze or spoon it over. Let set for 10–15 minutes, or enjoy warm while the glaze is still dripping.
Pro Tips for Success
• Use cold blueberries straight from the fridge or freezer to prevent them from bursting too much in the dough.
• Don’t overmix—gentle handling keeps your donuts tender.
• Keep an eye on oil temperature. If it drops too low, the donuts will absorb oil and get greasy. If it’s too high, they’ll burn before cooking through.
• Place your wire rack over a baking sheet to catch excess glaze and oil.
FAQ from Chefs-in-Training
Can I bake these instead of frying them?
This recipe was developed for frying. For baked donuts, the dough would need some adjustments to maintain texture and rise.
What kind of oil is best for frying?
Vegetable or canola oil works well for this recipe. Avoid oils with strong flavors like olive oil.
Can I use frozen blueberries?
Yes, but don’t thaw them. Fold them in straight from the freezer to avoid excess moisture in the dough.
What Makes These Donuts a Must-Make
These glazed blueberry donuts are a satisfying project with bakery-quality results. Perfect for weekend brunches, breakfast-for-dinner nights, or a special treat just because. Once you make them, they’re sure to become part of your repeat rotation.
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Glazed Blueberry Donuts
Ingredients
Equipment
Method
- In a large bowl whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt together.
- In a smaller bowl whisk egg, milk, and vanilla extract.
- Pour melted butter into the flour mixture and stir until small crumbs form.
- Next, add the egg mixture into the flour mixture, and lastly fold in blueberries.
- Place dough on a heavily floured surface and sprinkle the top before rolling out.
- The dough will be soft but we don’t want it very sticky
- Using a donut cutter, cut out the donuts.
- Fold the extra dough gently bringing it together in a ball to roll out again.
- Try not to overwork the dough.
- Heat the vegetable or canola oil in a dutch oven or large enough pot to fry 2-3 donuts at a time.
- Test the oil temperature with a donut hole first. It should sink and then float within 10 seconds.
- Fry donuts and let drain on wire rack, preferably over a baking sheet.
- Add all the ingredients to a bowl and wisk them together.
- If the glaze is really thin you will have a light coating, it can be thickened up by adding more sifted powdered sugar.
- You can dip the donuts in glaze, or spoon the glaze on.
