Brown sugar, sour cream, flour, blueberries, and a sweet vanilla glaze make these Bursting Blueberry Glaze Donuts soft, cozy, and joyfully homemade.
You know those Sunday mornings when you wake up and feel… off? Like, you’re not sad exactly, just kind of craving something warm, sweet, and distracting enough to avoid cleaning the bathroom? That’s exactly how I ended up making these Bursting Blueberry Glaze Donuts.
I had no plan. Just a leftover carton of sour cream, a sad cup of blueberries I meant to use in oatmeal (lol), and a donut pan I bought on impulse last spring when I thought I’d become someone who regularly bakes donuts “just because.” Spoiler: I didn’t. Not until this.
I threw everything together half out of boredom, half out of curiosity, and somehow stumbled into what is now officially my favorite accidental recipe. The moment I took a bite—warm donut, gooey berry, glaze all over my fingers—I swear I forgot all about my overflowing laundry basket and that weird existential dread that tends to show up right before Monday.
Why You’ll Love This Bursting Blueberry Glaze Donuts Recipe?
Let me be real for a second: I am not a pastry chef. I have burned toast. I once made banana bread that had the texture of a rubber yoga mat. But these Bursting Blueberry Glaze Donuts? They forgive you. Overmix the batter a bit? Still soft. Forget to grease one of the donut molds? It’ll stick a little but still taste amazing. They’re baked, not fried, which means less stress, fewer dishes, and no “what do I do with this leftover oil?” situation.
The blueberries burst in the oven (hence the name), and when you bite into them, it’s like a mini jam explosion. The glaze is just vanilla, sugar, and milk—but somehow makes it feel like something you’d buy at a bougie bakery with a $7 latte. I’ve eaten three in a row without shame. You might too. Just warning you now.
Ingredient Notes:
You don’t need a pantry that looks like a Food Network set to make these. Here’s the rundown, and why each thing earns its spot:
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All-purpose flour (1 cup): The classic. Holds everything together.
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Light brown sugar (½ cup): Adds a cozy, caramel flavor that white sugar just… doesn’t.
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Salt (½ tsp): Yes, it matters. Cuts the sweetness just enough.
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Baking powder (1 tsp): So they puff instead of flop.
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Sour cream (½ cup, full-fat): The secret hero. Makes them ridiculously moist and tender.
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Melted butter (2½ tbsp): Because butter. Always butter.
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One egg: It’s the glue. It binds, it balances.
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Blueberries (1 cup): Fresh if you can swing it. Frozen if you’ve got ’em. Either way, they’re doing the heavy lifting in flavor.
For the glaze:
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Powdered sugar (1 cup): Obviously.
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Vanilla (½ tsp): It’s a small amount, but you feel it.
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Milk (1–2 tbsp): Just enough to get it to that silky, dunkable consistency.
How To Make Bursting Blueberry Glaze Donuts?
Step 1: Preheat and Prep
Heat the oven to 350°F. Grease your donut pan well. If you forget this, like I once did, I hope you enjoy donut chunks instead of whole donuts. Still delicious.
Step 2: Mix Dry Ingredients
Whisk together flour, brown sugar, salt, and baking powder in a big bowl. Try not to spill half the flour on your counter like I always do.
Step 3: Mix Wet Ingredients
In a separate bowl, combine sour cream, melted butter, and the egg. It’ll look a bit lumpy. That’s okay—life’s lumpy too.
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Step 4: Combine and Fold in the Blueberries
Pour the wet into the dry, stir just until it comes together, and then gently fold in the blueberries. Don’t overmix. (Unless you want weird, tough donuts. Which… you don’t.)
Step 5: Pipe It, Baby
Spoon the batter into a piping bag or a zip-top bag with the corner snipped. Way easier than using a spoon. Pipe the batter into the donut molds, about ¾ full. Perfect is boring—don’t stress it.
Step 6: Bake
Pop them in the oven for 20 to 25 minutes, until the tops are golden and they bounce back a little when touched. Take a deep breath. Your kitchen now smells like joy.
Step 7: Cool and Glaze
Let them cool in the pan for 10 minutes before transferring to a wire rack. Once they’re fully cool (this is the hardest part), whisk up your glaze and dunk those babies. Let it set if you’re patient. If you’re me, you eat one while the glaze is still dripping. Zero regrets.
Storage Options:
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On the counter: Airtight container, 2 days max. Glaze might get a little tacky, but flavor? Still A+.
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Fridge: Eh, only if you really need to. They dry out faster. Not ideal.
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Freezer: Totally fine. Freeze unglazed. Then reheat and glaze fresh. Future you will thank you.
Variations and Substitutions:
Here’s the fun part—this recipe doesn’t mind a little chaos. Some ideas:
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No sour cream? Use Greek yogurt. Preferably full-fat.
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No blueberries? Try chopped strawberries, raspberries, even mini chocolate chips.
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Citrus twist? Add lemon or orange zest to the batter or glaze.
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Dairy-free? Sub plant-based yogurt and milk. Easy peasy.
What to Serve with Bursting Blueberry Glaze Donuts?
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Coffee. Obviously. A bold roast cuts the sweetness and makes you feel like you’re in a cozy café.
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Iced chai or earl grey tea. Fancy, but still chill.
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Scrambled eggs + salty bacon. You know, for balance.
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Fruit salad on the side. Makes it feel like brunch, not just a sugar spiral.
Frequently Asked Questions:
Can I use frozen blueberries?
Totally. Just toss them in frozen. The batter might go a little purple. Lean into it.
What if I don’t have a donut pan?
Use a muffin tin. Or a mini muffin tin. Call them “blueberry glaze bites” and nobody will question it.
Can I halve or double the recipe?
Yep and yep. Just adjust your bake time a little if you go mini.
These Bursting Blueberry Glaze Donuts are for real life. They’re for slow mornings, sudden cravings, or when you just need something sweet that feels like you made an effort (but didn’t actually take that much effort).
So bake them. Dunk them. Eat one while standing over the sink with glaze on your face. Text your friend a photo. Or don’t. Keep them all to yourself—I won’t tell.
If you make them, I want to hear how it went. What you swapped. What went wrong. What you accidentally did right. That’s half the fun, isn’t it?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bursting Blueberry Glaze Donuts
Ingredients
For Donuts:
- 1 c 120 g all-purpose flour
- ½ c 107 g light brown sugar, packed
- ½ tsp salt
- 1 tsp baking powder
- ½ c 114 g full-fat sour cream
- 2 ½ tbsp unsalted butter melted
- 1 large egg
- 1 c 170 g blueberries
For Glaze:
- 1 c 113 g powdered sugar
- ½ tsp vanilla extract
- 1-2 tbsp milk
Instructions
For making Donuts:
- First, preheat your oven to 350°F (177°C). Grease your donut pan using non-stick spray.
- Next in a bowl. Whisk together 1 cup of flour, ½ cup of brown sugar, ½ teaspoon of salt, and 1 teaspoon of baking powder. To create the dry mixture.
- In another bowl combine ½ cup of cream 2 ½ tablespoons of butter and one egg. Until you achieve a smooth consistency for the wet ingredients.
- Now pour the ingredients into the mixture. And gently stir to blend them together.
- Gently fold in 1 cup of blueberries into the batter.
- Spoon or pipe the batter into the donut pan. And bake for 20 to 25 minutes. Until they spring back when touched.
- After baking. Allow the donuts to cool in the pan for 10 minutes. Before transferring them to a wire rack for cooling.
To prepare the glaze:
- In a bowl mix together sugar (1 cup) vanilla extract (½ teaspoon) and milk (1 2 tablespoons). Until it forms a smooth glaze.
- Once the donuts have cooled completely. Dip the top of each donut into the glaze. Allow it to set before serving.
- Indulge in these Bursting Blueberry Glaze Donuts made fresh at home!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
