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CPA: Certified Pastry Aficionado

Blueberry Crumb Doughnuts

breakfast· doughnuts and sweet rolls· Easter
June 27, 2019

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Blueberry Crumb Doughnuts – Fluffy baked doughnuts sprinkled with fresh blueberries and topped with a cinnamon sugar crumb topping

Stack of Blueberry Crumb Doughnuts

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!

Blueberry Crumb Doughnut surrounded by blueberries Stack of Blueberry Crumb Doughnuts surrounded by blueberries

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.

Crumb Topping

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.

Blueberry Crumb Doughnuts with blueberries sitting on top

Tips & Tricks

Before you get started on baking, here are a few tips to make sure you get this recipe perfectly right:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Print Recipe

Blueberry Crumb Doughnuts

Fluffy baked doughnuts sprinkled with fresh blueberries and topped with a cinnamon sugar crumb topping
Prep Time20 mins
Cook Time30 mins
Total Time1 hr 15 mins
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.

Pin for later:

Blueberry Crumb Doughnuts photo collage

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Stack of Apple Cider Crumb Doughnuts

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24 Comments

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Comments

  1. Jacquelyn Hastert says

    July 7, 2019 at 11:13 pm

    I already know that this crumb topping will have me coming back for more daily! I love these and can’t wait to try more.

    Reply
  2. Jenni LeBaron says

    July 6, 2019 at 3:47 pm

    These are like the best combination of doughnuts and muffins! Blueberry crumb is one of our household favorites so these would be a really special treat for us!

    Reply
  3. Anne Lawton says

    July 6, 2019 at 12:24 pm

    crumb cake is one of my favorites! I am going to be making this real soon. Thank you for sharing.

    Reply
  4. Amy says

    July 6, 2019 at 7:01 am

    These are like next-level blueberry donuts! They look amazing and incredibly fluffy!

    Reply
  5. Leslie says

    July 5, 2019 at 9:22 pm

    My mouth was watering just looking at this recipe! Blueberry recipes are my all time favorite!!! YUM!!!

    Reply
  6. Amanda Mason says

    July 5, 2019 at 11:56 am

    Baked donuts sound amazing!! Do you think I could make these with gluten free flour? These are perfect for breakfast!!!

    Reply
  7. Tatiana says

    July 3, 2019 at 1:38 pm

    I’m pretty much drooling over here at these photos! Blueberry crumb doughnuts… dare I say that I don’t think I’ve ever had one before? These doughnuts sound really yummy & I might have to try making em, but I’m a little afraid that I’ll just eat them all myself in a day!

    Reply
  8. Colleen says

    July 2, 2019 at 5:57 pm

    I definitely need a donut pan now! These look yummy, escpecially the crumble top.

    Reply
  9. Tara Teaspoon says

    July 2, 2019 at 11:57 am

    I can’t wait to try these they look amazing! I love blueberries and donuts, and this looks like the perfect homemade combination. Thanks for sharing the recipe and instructions in so much detail. Very helpful. Thank you!

    Reply
  10. Kylie | Midwest Foodie says

    July 2, 2019 at 10:50 am

    OMG it’s like a bakery style blueberry muffin, but in a doughnut! My girlfriends are going to love these at our next ladies brunch. Thanks for sharing!

    Reply
  11. Kayvona says

    July 2, 2019 at 10:50 am

    I really want to broaden my baking and this I definitely have to try! My daughter has a dairy allergy do you have any recommendations on what to use instead of buttermilk? Would soymilk be ok?

    Reply
    • Sharon says

      July 2, 2019 at 6:53 pm

      I haven’t tested this with anything but buttermilk. However, I think 1/2 soymilk, 1/2 soy yogurt should give you the same consistency as the original recipe.

      Reply
  12. Rosemary says

    July 2, 2019 at 5:57 am

    Yum…I’m a huge blueberry and dough anything fan as well. These doughnuts look delicious and perfect with a cup of coffee or hot tea. Will give them a try 🙂

    Reply
  13. Tynia says

    July 2, 2019 at 12:31 am

    I love a good crumb on anything. These doughnuts sound amazingly good. Thanks for sharing!

    Reply
  14. am says

    July 2, 2019 at 12:22 am

    these look sooo good! PINNED to my Sweet Tooth board to make these asap!
    xx
    AM W

    Reply
  15. Suzy says

    July 1, 2019 at 10:46 pm

    You’ve taken my favorite muffin and made it into a doughnut! Just perfect!

    Reply
  16. Krissy Allori says

    July 1, 2019 at 10:30 pm

    That crumb topping looks amazing! I can’t wait to try these.

    Reply
  17. Nancy Horn says

    July 1, 2019 at 9:56 pm

    OOh. I do have a donut pan! I totally want to make these.

    Reply
  18. Alexandra says

    July 1, 2019 at 9:20 pm

    Oh wow – these are divine! I love blueberry flavoured desserts 🙂
    And the crumb on top adds a lovely crunch!

    Reply
  19. Beth Pierce says

    July 1, 2019 at 8:55 pm

    What a fun and flavorful recipe for breakfast! I will definitely be giving this recipe a try this weekend! Yum!

    Reply
  20. Taylor Kiser says

    July 1, 2019 at 8:52 pm

    These are going to be my new obsession! They look so tasty!

    Reply
  21. Paula @ I'm Busy Being Awesome says

    July 1, 2019 at 12:44 pm

    Oh wow, these sound so good! I’d love to give it a try! =)

    Reply
  22. Paula @ I'm Busy Being Awesome says

    July 1, 2019 at 12:43 pm

    Oh wow, these sound so good! I’d love to give it a try!

    Reply
  23. Karly says

    June 28, 2019 at 9:56 am

    Love these! Thanks for sharing!

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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