Baked Blueberry Sourdough Donuts

Name: Baked Blueberry Sourdough Donuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 donuts
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sourdough starter (unfed); 1/4 cup milk; 2 large eggs; 1/4 cup melted butter; 1 teaspoon vanilla extract; 1 cup fresh blueberries

Highlighted under: Heavenly Dessert Creations

I absolutely love making these baked blueberry sourdough donuts on weekends. The combination of sourdough's unique flavor with juicy blueberries creates an irresistible treat that my family can't resist. Not only are these donuts fluffy and light, but baking them instead of frying means they are a bit lighter and healthier too. I often enjoy them fresh out of the oven, drizzled with a simple glaze or dusted with powdered sugar. Trust me, once you try them, they will become a weekend staple in your household!

Created by

Tom

Last updated on 2026-01-25T16:29:27.210Z

When I first experimented with these baked sourdough donuts, I wasn't entirely sure how the texture would turn out. I found that allowing the sourdough starter to ferment for a bit longer created a depth of flavor and a delightful airiness that fried donuts just don't have. The addition of fresh blueberries pairs beautifully with the tangy notes of the dough, making each bite a burst of flavor!

One important tip I discovered is to gently fold the blueberries into the batter instead of stirring them too vigorously, which helps keep them whole and preserves that lovely burst of juice when you bite into the donut. I also recommend letting the donuts cool slightly before glazing for a better finish.

Why You'll Love This Recipe
The unique tang of sourdough elevates the typical donut experience.
Fresh blueberries provide a juicy punch in every bite.
Baked instead of fried, these donuts are lighter without sacrificing flavor.

The Role of Sourdough

Sourdough starter brings a unique tang to these donuts, enhancing their overall flavor profile. This characteristic sourness not only balances the sweetness of the sugar but also contributes to the donut's delightful texture. Remember, using an unfed starter helps maintain the desired balance; a fed starter may be too bubbly and disrupt the batter’s consistency. If you don't have sourdough starter on hand, a thick yogurt or buttermilk could be substituted, but the final product will lack the signature nuance found in sourdough.

The fermentation in sourdough also affects the donut’s structure, making them fluffier and more tender. This is due to the gluten development that occurs as the sourdough interacts with the flour. If you're accustomed to donuts made only with baking powder, you’ll notice a delightful difference. Each bite of these baked blueberry donuts will reveal a subtle depth of flavor that's hard to replicate in conventional recipes.

Perfect Blueberry Incorporation

When folding in the fresh blueberries, be gentle to prevent them from breaking and causing the batter to turn blue. Ideally, toss the blueberries in a little flour before adding them to the batter. This helps them distribute more evenly throughout the donut, reducing the chances of them sinking to the bottom during baking. If you opt for frozen blueberries, there’s no need to thaw them; just add them straight to the batter to avoid excess moisture leakage.

Besides traditional blueberries, feel free to experiment with other fruits such as raspberries or blackberries. Since these fruits can bring varying levels of sweetness and juiciness, you may want to adjust the sugar slightly or add a touch of lemon zest to balance the flavors. This flexibility makes the recipe a fantastic base for future variations based on your preferences or seasonal produce.

Serving and Storing Tips

These donuts are best enjoyed fresh out of the oven, ideally still warm. If you choose to glaze them, a simple combination of powdered sugar and milk creates a light drizzle that complements the blueberry flavor beautifully. For added depth, consider infusing your glaze with lemon juice or vanilla extract. Alternatively, a light dusting of powdered sugar allows the blueberry's bright flavors to shine through without additional sweetness.

Should you have leftover donuts, they can be stored in an airtight container at room temperature for up to two days. For longer storage, consider freezing them. Once cooled completely, place the donuts in a single layer on a baking sheet and freeze for about an hour. Afterward, transfer them to a freezer-safe bag. To enjoy, simply thaw at room temperature or warm them briefly in the microwave for a few seconds to regain their soft texture.

Ingredients

Gather the following ingredients to make delicious baked blueberry sourdough donuts:

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup sourdough starter (unfed)
1/4 cup milk
2 large eggs
1/4 cup melted butter
1 teaspoon vanilla extract

Fruits

1 cup fresh blueberries

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to bake your blueberry sourdough donuts:

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray or butter.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the sourdough starter, milk, eggs, melted butter, and vanilla extract until well combined.

Combine the Mixtures

Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.

Add Blueberries

Gently fold in the fresh blueberries until evenly distributed.

Fill the Donut Pan

Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full.

Bake

Bake in the preheated oven for 12-15 minutes or until a toothpick comes out clean.

Cool and Glaze

Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack. If desired, glaze or dust with powdered sugar.

Enjoy your homemade baked blueberry sourdough donuts!

Pro Tips

For an extra burst of flavor, consider adding a hint of lemon zest to the batter.

Troubleshooting

If your donuts are turning out too dense, it could be a result of overmixing the batter. Sourdough requires a delicate touch, and overworking the mixture can lead to tough donuts. Always mix until just combined; a few lumps are perfectly acceptable. Additionally, ensure that your baking powder is fresh. Old leavening can lead to flat donuts that don't rise properly.

On the flip side, if your donuts are too dry, it may indicate the baking time is too long or the batter has been overmeasured. Use a toothpick to check for doneness; they should come out clean but not pull any batter that appears wet. Each oven is different, and it may take a few tries to find the perfect bake time for your specific setup.

Scaling the Recipe

This recipe can easily be doubled or halved depending on how many donuts you need. If you choose to double the batch, keep an eye on your baking time; larger amounts can sometimes require an adjustment in timing. Use multiple trays if you’re making a big batch, as overcrowding may lead to uneven baking.

For a smaller quantity, simply halve all the ingredients, but do still use the same mixing method to ensure consistent results. A good tip for measuring flour is to spoon it into your measuring cup and level it off. Avoid packing it down as this can lead to overly dense donuts.

Flavor Variations

Experimenting with spices can elevate these baked blueberry donuts even further. A teaspoon of cinnamon or nutmeg added to the dry ingredients can introduce a warming flavor that pairs beautifully with the blueberries. Alternatively, for a tropical twist, consider folding in some shredded coconut. This addition creates a lovely texture and a different flavor experience.

You might also consider incorporating a flavored glaze or a fruit compote as a topping. A lemon or blueberry compote can be made by simmering the fruit with a bit of sugar until it thickens, providing an extra layer of flavor. Each variation allows for personal creativity while still honoring the original recipe.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to fold them in gently and don't thaw them before adding.

→ What if I don’t have sourdough starter?

You can create a substitute by mixing 1 cup of plain yogurt or buttermilk with 1 teaspoon of baking soda.

→ How do I store the donuts?

Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for a week.

→ Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend, but ensure it's a suitable one for baking.