Blueberry Streusel Baked Donuts

Blueberry streusel baked donuts are my favorite way to bring bakery style treats to lazy Sunday mornings or festive brunch tables. These donuts make the whole kitchen smell like a cozy bakery and the process is simple enough for any home baker. A crisp crumbly streusel on top makes every bite special and the bursts of blueberries are irresistible.

I started making these when my family requested fun “breakfast desserts” and now we all look forward to blueberry donut mornings. They disappear as soon as they hit the table.

Gather Your Ingredients

• All purpose flour: gives structure and tenderness to the donuts. Always scoop and level for the right amount
• Granulated sugar: adds sweetness and keeps the crumb soft. Choose pure cane for best flavor
• Baking powder: lifts the donuts so they are fluffy and cake like. Use fresh powder for top rise
• Pinch of salt: balances flavor and wakes up the blueberries. I like fine sea salt
• Egg: binds everything together. Use at room temperature for even mixing
• Melted butter: brings richness and moisture. Choose high quality unsalted for best taste
• Blueberries: the star little pockets of sweet tart fruit. Fresh is great but frozen works if that is what you have
• Streusel topping: flour sugar cold butter crumbled together for a sweet crunchy finish. Cold butter is key for big crumbs

How to Make It

Mix the Dry Ingredients:

Whisk together flour sugar baking powder and salt very well in a large mixing bowl. This helps evenly distribute everything for a uniform crumb

Blend the Wet Ingredients:

In another bowl whisk egg and melted butter until smooth. Make sure the butter has cooled a bit so it does not scramble the egg

Combine Wet and Dry:

Pour the wet mixture over the dry gently fold together just until combined. Try not to overmix to keep donuts tender

Add the Blueberries:

Toss blueberries in a spoonful of flour before folding into the batter. This helps keep them from sinking to the bottom

Prepare the Streusel:

Mix the flour and sugar for the streusel then cut in cold butter with a fork or fingertips until it becomes coarse crumbles. You want little pockets of butter throughout

Fill the Donut Pan:

Spoon batter into greased donut or muffin tins filling about two thirds full. Sprinkle a generous layer of streusel over each donut

Bake:

Bake at 350 degrees for about 25 minutes or until golden at the edges and a tester comes out clean. The tops should be nicely crisp

Cool and Serve:

Let donuts cool in pan a few minutes before lifting out. Serve warm for the ultimate treat or let cool completely if you want to add a glaze or powdered sugar

My favorite part is always sneaking a spoonful of the buttery streusel before it even hits the oven. The smell reminds me of weekend mornings with coffee and laughter as everyone crowds around hoping for an extra crumbly donut.

Flavor Boosters

Bake the donuts just until golden to avoid dry texture. Flouring the blueberries prevents sinking so you get fruit in every bite. Use very cold butter for the streusel for big crunchy crumbs.

Serving Suggestions

Serve with a dusting of powdered sugar for a pretty finish. Turn into a brunch board with fresh fruit and whipped cream. Add a drizzle of lemon glaze for bright tangy flavor.

Creative Twists

Swap the butter for neutral oil if you need dairy free. Try using raspberries or blackberries for a different spin. Whole wheat flour gives extra nutty flavor but makes a denser crumb.

Baked blueberry streusel donuts are the ultimate way to turn your kitchen into a cozy bakery. Enjoy every crumbly fruity bite with your favorite people!

Common Questions About This Recipe

→ How can I prevent blueberries from sinking?

Toss blueberries with a little flour before folding into the batter. This helps suspend them evenly in the mixture.

→ What makes the streusel topping crumbly?

Use cold butter and cut it into flour and sugar until the mixture forms coarse crumbs for that perfect streusel topping.

→ Can these be stored for later?

Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

→ Is glazing necessary?

Glazing is optional. You can add a simple glaze or dust with powdered sugar for extra sweetness.

→ What kind of flour is best?

All-purpose flour works best for light and fluffy baked donuts with a tender crumb.

→ How do I get a fluffy texture?

Whisk your dry and wet ingredients separately, then combine gently to avoid overmixing the batter.