Blueberry Crumb Doughnuts – Fluffy baked doughnuts sprinkled with fresh blueberries and topped with a cinnamon sugar crumb topping
Blueberry cake doughnuts are my weakness. If someone brings doughnuts into the office and the box has a blueberry cake doughnut in it, I’m throwing all diet plans out the window. Hear that blueberry doughnuts? You win!
I decided to take my blueberry doughnut obsession and turn it into a baked doughnut creation that any office breakroom would be proud to feature. Because my apple cider crumb doughnuts were such a success a few autumns ago, I used that recipe as inspiration for today’s feature.
Let me present to you my Blueberry Crumb Doughnuts!
How to Bake Doughnuts
If you’ve never baked doughnuts before, it’s actually quite easy. In fact, it’s much easier than frying. But you will need a special doughnut pan.
Once you’ve got the pan, you need to make a dough that can be used in it. You can’t just bake a doughnut that was made for frying. Fried doughnuts are made from a dough that is formed, rolled, and used to cut out round doughnuts with a biscuit cutter.
Baked doughnuts, instead, are made by making a wet batter and filling the doughnut molds with the batter and baking. Since the molds are perfectly round, they will shape the doughnuts while baking.
Once you’ve filled the molds with the wet batter, it’s time to top the batter with the crumb topping. This topping is the same topping I use for my classic crumb cake, which is made from sugar, cinnamon, melted butter, and flour.
The crumb topping is wet when you make it but it firms up when it cools in the fridge. Once cooled, you crumble it over the doughnuts. The bigger the crumbs, the better they will keep their shape during the baking process.
Tips & Tricks
Before you get started on baking, here are a few tips to make sure you get this recipe perfectly right:
- As is true for all batters (cake, muffin, doughnuts, etc), you do NOT want to overmix. This will make the dough super tough, instead of light and fluffy. So even if you have a stand mixer, that does not mean you can walk away while everything is mixing. No, ma’am. Only let it mix until just combined.
- Even though this doughnut pan is super non-stick, I still spray my pan with a little non-stick spray for extra insurance. The last thing I wanted to do was pull apart doughnut pieces from the pan.
- This recipe calls for smashed blueberries. This helps the blueberry flavor disperse throughout the batter. If you want them even more blueberry-y, you can puree the blueberries in a blender before adding to the batter. This will also make the doughnuts more blue in color.
- I love to sprinkle my doughnuts with powdered sugar for a pretty presentation. If you want to do this too, make sure the doughnuts are completely cooled, or else they’ll absorb the sugar and you won’t see it anymore.
Blueberry Crumb Doughnuts
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)
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.