These Baked Blueberry Swirl Donuts are soft, tender, and bursting with fruity flavor. With blueberry jam swirled in the batter and marbled into the glaze, they look bakery-perfect but are ready in less than 30 minutes.
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These Baked Blueberry Swirl Donuts are your shortcut to Summer flavor, no matter the season. With swirls of jam baked into the batter and even more jam marbled through the glaze, every bite is bursting with juicy blueberry goodness.
I like to use my own homemade blueberry jam, but store-bought works perfectly well too. The result is donuts with a soft, tender crumb and a sweet berry glaze that feels like a bakery treat, without leaving your kitchen. Best of all, they bake up in less than 10 minutes, meaning you can go from mixing bowl to your first bite in under half an hour.
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Why you’ll love this homemade donut recipe
- Quick Fix - No waiting around; these donuts can be mixed, baked, and glazed in under 30 minutes.
- Brunch Goals - Blueberry jam swirled into the batter brings big blueberry flavor and the glaze makes them look like they came straight from a bakery case.
- No Fryer Needed - Skip the oil splatter. These beauties bake up soft and tender right in your donut pan.
- Flavor Twist - Start with blueberry jam, but swap in strawberry, raspberry, or even cherry for endless donut fun.
- Show-Off Worthy - That marbled glaze? Your friends will think you worked way harder than you did.
In short, these donuts are fast, fruity, and perfect for an easy breakfast or brunch - the kind of recipe that proves your kitchen is the place to be any morning.
If you love these blueberry donuts, you’ll definitely want to check out a few more of my favorites. My Vanilla Donuts with Chocolate Glaze are a classic, bakery-style treat. For fall, cozy up with Simple Apple Cider Donuts or take it up a notch with Banana Apple Cider Donuts. No matter which you choose, you’ll have a donut worth sharing — or keeping all to yourself.
Ingredients & Substitutions
Here’s everything you need to make these donuts. Let’s talk through the big players and how you can swap them if needed.
- Flour - All-purpose flour keeps things light. You can mix in a little whole wheat if you want a doughnut with more texture.
- Sour Cream - Adds moisture and tang. Greek yogurt makes a great stand-in.
- Blueberry Jam - Homemade or store-bought both work. Swap in any fruit jam you love.
- Milk - Whole milk gives richness, but 2% or non-dairy milk works too.
See recipe card below for a full list of ingredients and measurements.
Variations
Once you’ve got this base blueberry cake donut down, maybe it's time to play around with a few fun ideas:
- Strawberry Swirl - Swap in strawberry jam for a bright twist.
- Citrus Glaze - Add lemon or orange zest to the glaze for zing.
- Mixed Berry - Use a combo of raspberry, blackberry, and blueberry jam.
Cynthia's Recipe Review
I am always looking for ways to bring big brunch energy into my kitchen without making it complicated. These blueberry swirl donuts nail it. They’re bakery-pretty, but the process is so easy. Every bite has a fruity ribbon of jam, and that glaze? It’s pure brunch magic.
Quick Recipe Video
Step-by-Step Instructions
Making donuts can sound intimidating, but these are a breeze. Follow the steps (and my pretty pictures) and you’ll have a tray of jam-swirled beauties in no time.
- Step 1: Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Step 2: Melt unsalted butter, stir in oil, and let cool slightly.
Step 3: In a large bowl, whisk egg, milk, sour cream, and vanilla extract until smooth. Slowly whisk in butter mixture.
Step 4: Fold flour mixture into wet ingredients until just combined. If you have time, rest batter for 15 minutes. Preheat oven to 375°F and grease donut pan.
Step 5: Add dollops of jam on the batter surface. Swirl gently with a butter knife or chopstick.
Step 6: Transfer batter to a piping bag or zip-top bag. Pipe into greased donut pan, filling wells ¾ full.
Step 7: Bake donuts for 8 to 10 minutes until tops spring back when touched. Cool 5 minutes, then transfer to wire rack.
Step 8: For glaze, whisk powdered sugar and milk until smooth. Add jam, swirl lightly.
Step 9: Dip donuts, twist slightly for marble effect, and set back on the rack.
Hint: Eat warm if you don’t mind messy fingers, or let the glaze set for a prettier finish. Either way, brunch is served.
Cynthia's Helpful Tips
- Rest the Batter - That 15-minute pause allows the flour to fully hydrate and makes the donuts extra tender. Take the time if you have the time.
- Easy Swirl - Go light-handed with the knife so the jam stays marbled.
- Grease Smart - Wipe off extra spray to avoid greasy edges and a smoke situation in your oven.
- Glaze Check - Aim for a glaze that clings like heavy cream. Too thin and it slides off
- Make Ahead - Bake ahead, freeze unglazed, and add glaze when ready to serve.
Recipe FAQs
Yes, bake them in a muffin tin for 18 to 20 minutes, then dip and swirl the tops when cool.
Not for swirling, but you can definitely fold some into the batter.
I mean really? There were only six of them, but if you have leftovers keep loosely covered at room temp 2 days or in the fridge up to 5 days. (if you place in an airtight container the glaze will begin to "sweat" and the donuts will become soggy.)
Yes. You can use your favorite alternative milk in both the donut and the glaze.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Baked Blueberry Swirl Donuts
Ingredients
Donuts
- 1 cup (120 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 1 tablespoon melted butter
- 1 tablespoon vegetable oil
- 1 large egg
- ¼ cup (60 g) milk
- ¼ cup (60 g) sour cream
- 1 teaspoon vanilla
- 3 tablespoons blueberry jam
Glaze
- 1 cup (120 g) powdered sugar
- 3 to 4 tablespoons milk
- 2 tablespoons blueberry jam
Instructions
- In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt.
- Melt butter, stir in oil, and let cool.
- In a large bowl, whisk egg, milk, sour cream, and vanilla until smooth. Whisk in butter mixture.
- Fold dry ingredients into wet until just combined. Let rest 15 minutes if you have the time. Preheat oven to 375 F and grease donut pan.
- Drop jam onto batter and swirl gently with a knife or chopstick. Transfer to piping bag and pipe into pan, filling wells ¾ full.
- Bake 8 to 10 minutes until tops spring back when touched. Cool 5 minutes, then transfer to rack.
- For glaze: Whisk powdered sugar with milk until smooth. Add jam, swirl lightly. Dip donuts into glaze, twist for marble effect, and let set 10 minutes.
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Notes
- Resting the batter is key for tender donuts.
- Don’t over-swirl the jam or you’ll lose the marbled look.
- Store in a loosley covered container at room temp for 2 days or fridge for 5 days.
- To freeze, skip the glaze and freeze up to 2 months. Thaw and glaze before serving.
- For dairy-free donuts, swap in non-dairy milk and yogurt.
Cynthia Christensen says
I made these for my family and they were BLOWN AWAY!