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Baked Blueberry Sour Cream Donuts

Bake up a special Breakfast Treat for your loved ones today!  Tender Sour Cream Donuts, with Summer’s Best Blueberries Baked In, and a gorgeous Blueberry Glaze!  Try adding a little Fresh Basil from your Garden for a Subtle hit of Herbal Freshness.  Your family will love these Soft Cake Donuts, Studded with Pockets of Jammy Blueberries!

Baked Blueberry Sour Cream Donuts

Don’t you just love summer?  I mean, the produce is so inspiring!  I get so excited when the weather warms up, because I know I’m in for sweet peaches, cherries, plums, and every kind of berry under the sun.

Especially blueberries!  During the rest of the year, I find them to be prohibitively expensive.  But in the Philadelphia area, I often see buy-one-get-one-free pint-size baskets.  I just love their subtle sweet flavor, and that color!

Baked Blueberry Sour Cream DonutsI’ve experimented with baked donuts before, and, while they were definitely a tasty and healthier alternative, I wasn’t in love with the texture.  So, this time around, I really wanted to be sure to end up with a really light, melt-in-your mouth result.  I did lots of research, and found a few useful bits of info.

Blueberries & Basil

First of all, use oil, as opposed to butter.  Butter gives great flavor, but you are less likely to overwork the glutens in the flour (resulting in a chewy or stretchy texture) if you use oil.

Baked Blueberry Sour Cream Donuts

Also, butter creates a very fine and even crumb, whereas oil results in more of a random, uneven pattern of voids (which is what I prefer in a cake donut).

Baked Blueberry Sour Cream Donuts

And finally, donuts baked with oil are denser and remain more moist.  Nobody likes a dried out donut!  Using oil is also a bit healthier than butter, and in this case, any resulting lack of flavor is made up for by the tangy richness of the sour cream.

Baked Blueberry Sour Cream Donuts

Additionally, be really careful not to overwork the batter.  I stir it just a few strokes, just until barely incorporated.  The batter should look really lumpy.  This way they bake up super soft, and tender as can be.

Baked Blueberry Sour Cream Donuts

Baked Blueberry Sour Cream Donuts
Prep time: 
Cook time: 
Total time: 
Serves: 6 donuts
Bake up a special Breakfast Treat for your loved ones today! Tender Sour Cream Donuts with Summer's Best Blueberries Baked in, and a gorgeous Blueberry Glaze! Try adding a little Fresh Basil from your Garden for a Subtle hit of Herbal Freshness. Your family will love these Soft Cake Donuts, Studded with Pockets of Jammy Blueberries!
For the Donuts:
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup full-fat sour cream
  • ⅓ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup fresh blueberries
For the Glaze:
  • 1 cup powdered (confectioners) sugar
  • ¼ cup fresh blueberries
  • zest of ½ lemon
  • 1 small basil leaf (optional)
Make the Donuts
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine the flour, baking soda, and salt.
  3. In a smaller bowl, combine the sour cream, sugar, oil, egg, and vanilla.
  4. Fold the sour cream mixture into the flour mixture, until just barely combined and lumpy.
  5. Gently fold in the blueberries, and transfer the mixture to a pastry bag.
  6. Pipe (or spoon) the batter evenly into a donut pan, and bake for 14 minutes or until just beginning to brown around the edges. Cool completely, and drizzle or dip in glaze.
Make the Glaze
  1. Place all the glaze ingredients in a blender, chopper, or food processor, and process until smooth.
Donut recipe adapted from Kitchen Heals Soul

This glaze packs an awesome blueberry punch, not to mention a gorgeous color!  You will love that little lift of bright flavor from the lemon zest, and just the barest whisper of basil freshness.  So summery!

Baked Blueberry Sour Cream Donuts

And it does harden a bit as it dries, as opposed to just soaking the cake with a sticky syrup.  I love the soft matte sheen!

Baked Blueberry Sour Cream Donuts

What are your favorite fruits of this season?  And how do you like to bake them up?




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  1. These donuts looks absolutely fantastic Allie!! The glaze makes them so pretty!! I love the pictures of your post, the colors are beautiful! Right now, my favorite summer fruits are cherries and peaches I would say.. Pies, cobbler, smoothies, cakes… (don’t get me started 😉 Just made a cherry banana bread (will be soon on my blog 🙂 Have a wonderful week dear and enjoy these beauties!!
    xox Amy

    1. Thanks, Amy! Cherries definitely top my list too. I can’t wait to check out your cherry banana bread! Sounds wonderful. I’m sure I will have to come up with a cherry recipe too, before the season is over. Thanks for stopping by, and you enjoy your week as well! <3

    2. Hi ! Sour Cream donuts are my all-time favorite and I’ve got to try your recipe. Can you suggest an alternative to using a donut pan though? I’m thinking of just using a cake pan. The outcome won’t be donuts, but … what do you think?
      BTW, thanks !!

      1. Hey Dave! I’m so sorry this reply is so late in coming! I would definitely try it in a muffin pan if you have one. It should work no problem! Just be sure to check them before you take them out of the oven; with the different shape and all you may have to bake them a little longer. Same thing if you do decide to do it in cake form. Good luck and thanks so much for reading!

  2. Wow, these donuts look so pretty and amazing! I love blueberries and your donuts are so eye catching and sound so delicious! Lovely blog and picture, thanks so much for sharing 🙂

  3. Oh Allie…..I think I’ve only used my donut pan once….but you’ve got me inspired to break them out again! I LOVE blueberry anything! And these donuts look amazing! That blueberry glaze is gorgeous as are all of your photos! : )

    1. Hi, Carmen! I would definitely try making these as muffins (regular sized or mini would be good). You’ll just want to keep an eye on them while they’re baking, the bake time would depend on how big you make them. When they start to look a little brown around the edges, check them by poking a toothpick in the center. It should come out clean or with moist crumbs. Good luck, I hope you enjoy! 🙂

      1. I tried to put foil in the middle which was a suggestion on another site but didn’t really work very good, tried mini muffins and that worked better thanks

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