Baked Blueberry Swirl Donuts

A glazed blueberry swirl donut on a white plate.

No ratings yet

These soft Baked Blueberry Swirl Donuts are marbled with jam inside and out, baked in less than 10 minutes, and topped with a blueberry glaze that makes them as pretty as they are delicious.

Prep Time15

Cook Time10

Course: Breakfast, Brunch

Cuisine: American

Servings: donuts

Calories: 223kcal

Author: Cynthia Christensen

Equipment

Ingredients

Donuts

1 cup all-purpose flour
¼ cup 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 milk
¼ cup sour cream
1 teaspoon vanilla
3 tablespoons blueberry jam

Glaze

1 cup powdered sugar
3 to 4 tablespoons milk
2 tablespoons blueberry jam

US Customary - Metric

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.

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.

Nutrition