Baked blueberry doughnuts

In my constant quest to find ‘healthier’ baking recipes, I came across this recipe for blueberry ‘doughnuts’. They’re not doughnuts at all in the sense that they are cake, not bread. And they’re not healthy at all, in the sense that they are cake, not salad. But you can’t have everything.

What they are is very light and tasty. You could easily make these into cupcakes if you don’t have  a mini doughnut tin. They might need an extra 5 mins in the oven to make sure the middles are cooked through if so.

Adapted from Olive Magazine recipe.



Baked blueberry doughnuts with lemon glaze

Per portion: 94 cals, 17.5g carb

Servings 14


  • 150 g plain flour
  • 1 tsp baking powder
  • 30 g butter , cold
  • 75 g golden caster sugar
  • 1/4 tsp salt
  • 200 ml buttermilk
  • 1 tsp vanilla extract
  • 1 egg
  • 90 blueberries (a punnet)
  • 100 g icing sugar
  • 1 lemon , juiced


  1. Heat the oven to 180C/fan 160C/gas 4. Sift the flour and baking powder into a bowl, cut the butter into tiny pieces and drop them into the bowl. Rub the butter into the flour until all the lumps disappear, then stir in the sugar and salt. Whisk the buttermilk, vanilla and egg in a jug and pour the mixture into the flour. Stir everything together quickly with a balloon whisk but don’t worry about making a smooth batter, a few lumps are fine.
  2. Fill each ring half full, push 5 blueberries into each, spacing them apart, and bake the doughnuts for 10-12 minutes. Cool for a minute then carefully tip them out and repeat with more mixture. Cool completely.
  3. To make the glaze, put the icing sugar into a bowl and add enough lemon juice to make a smooth glaze that will just stay on the surface of the doughnuts. Spoon the glaze over the doughnuts.