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Blueberry Crumb Doughnuts

Fluffy baked doughnuts sprinkled with fresh blueberries and topped with a cinnamon sugar crumb topping
Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Servings: 18 doughnuts

Ingredients

For the crumb topping:

  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons butter unsalted, melted
  • 1 cup + 2 tablespoons flour

For the blueberry doughnuts:

  • 2 tablespoons butter unsalted, melted
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 3/4 cup buttermilk
  • 2 cups fresh blueberries smashed
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • powdered sugar for sprinkling
  • crumbs (from recipe above)

Instructions

For the crumb topping:

  • Whisk sugars, cinnamon, and salt together in a medium mixing bowl. Add melted butter and mix with a spatula or wooden spoon to combine. Add flour 1/3 of a cup at a time. Mix until fully combined. Place in refrigerator while you make cake batter. Don't worry -it shouldn't look like crumbs yet.
  • When ready to top the batter with crumbs, remove mixture from fridge. It should be solid. Break up the mixture with you fingers. I used a spoon to get it started. Now crumbs are ready to sprinkle over doughnuts before baking. If not using right away, place back in fridge to keep them chilled.

For the doughnuts:

  • Preheat oven to 350 degrees. Spray you doughnut pans with nonstick spray and set aside. Add flour, baking powder, and salt together in a large bowl. Whisk together until combined. Set aside
  • In the bowl of stand mixer, place butter and sugar and beat together until smooth. Add vanilla and 1 egg. Beat until smooth. Add other egg and beat until smooth. Add smashed blueberries and buttermilk to batter and mix just until combined. Add all of the flour mixture to batter and mix just until combined. Do not over mix! 
  • Place batter into a plastic storage bag to make filling the doughnut mold easy. If you do want to use a storage bag, you can simply spoon it in, but that will take longer. Snip the corner of the bag and fill doughnuts molds completely. I had 12 molds so I needed to wait until the 12 cooked before making the other 6.
  • Sprinkle crumbs (from recipe above) over the filled doughnut molds. Cover the batter completely with crumbs. Bake for 15 minutes, or until doughnuts begin to brown very slightly around the edges. Remove from oven and let cool for 10 minutes in the pan. Then, remove from pan and cool completely on cooling rack.
  • If you want to sprinkle with powdered sugar, wait until completely cooled or else the doughnut will absorb the powdered sugar. If presentation is not a concern, go ahead and sprinkle when warm and eat immediately.
  • Store doughnuts in a storage container lightly sealed with foil so that the moisture isn't trapped. Doughnuts are best on the same day but will stay good for the next day or so.