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Two donuts on top of each other, one with a bite taken out, both with a bright pink glaze

Vegan Baked Blueberry Donuts with a Blueberry Glaze (Sugar Free and Gluten Free options)

These Beautiful Baked Breakfast Beauties are Bursting with Blueberries and Brushed with a Boiled Blueberry Blend.  Blah Blah Blah one Bowl.  …Bravo!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Lunch Box, Snack
Servings 6 donuts

Ingredients
  

Blueberry Glaze Ingredients

  • ½ cup blueberries
  • 2 tbsp granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
  • 2 tbsp water
  • 1 cup powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar

Blueberry Donut Ingredients

  • 1 cup gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
  • 1/3 cup granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup + 3 tbsp non-dairy milk
  • 3 tbsp neutral oil
  • 2 tbsp soda water see notes if you do not have any soda water
  • 1 tsp vanilla extract
  • 1/3 - ½ cup blueberries

Instructions
 

  • The first step here is to make the blueberry reduction that will eventually become the blueberry glaze, since you want to let it cool for a little while.  Place your blueberries, granulated sugar, and water into a small pot or saucepan.  Heat on medium to bring it to a simmer, then let it simmer for around 5-7 minutes.  During this time, use a spatula or spoon or fork to break up the blueberries.
  • Once there are no large chunks left, remove the pan from the heat and use a fine mesh strainer to strain out the liquid.  You will get around 3-4 tablespoons of liquid.  Set it aside to cool entirely while making the donuts.
  • For the donuts themselves, preheat the oven to 350°F and grease a donut pan.  In a large bowl, mix together the gluten free flour, granulated sugar, baking powder, and salt.  Then add in the milk, neutral oil, soda water, and vanilla extract.  Mix until just combined.
  • Finally, add the blueberries into your batter.  I go more in depth on this throughout the post, but doing ½ cup will really stuff the donuts with blueberries in a way that is delicious, but may leave them a little fragile, as it’s tougher for the donuts to hold their shape with that many bursting blueberries inside of them.  So if you don’t want to run the risk of any donuts breaking in half, I’d recommend doing 1/3 cup instead.
  • Once the batter is ready, spoon it evenly across the 6 donut molds in the pan.  Bake for 15 minutes, then let them cool entirely in the pan before flipping them out onto a cooling rack.
  • When the concentrated blueberry liquid is cooled and the donuts are cooled, it’s time to make the glaze.  Simply mix the powdered sugar into the cooled blueberry liquid, adding a little at a time and mixing along the way until you reach your desired consistency.  Then dip the donuts into the glaze adding as much as you want.
  • Eat and enjoy!

Notes

  • If you don’t have any sort of carbonated water, you can sub with regular filtered water.  The bubbles in the soda water help keep the donut extra fluffy, but otherwise it will all work just the same. 
Keyword baked donuts, blueberry, blueberry donuts, blueberry glaze
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