Why You’ll Love This Recipe

I love this recipe because it turns everyday ingredients into something fun and special without requiring deep frying. The batter comes together quickly, pipes easily into the pan, and bakes in just over 10 minutes. The blueberry glaze is my favorite part—it’s sweet, vibrant, and brings a burst of berry flavor to every bite. These doughnuts feel bakery-worthy but are easy to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the donuts
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cardamom (optional)
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup sour cream, at room temperature
1/2 cup whole milk, at room temperature

For the blueberry glaze
2 cups powdered sugar
2 tablespoon blueberry jam
1 teaspoon vanilla
2–4 tablespoon milk

Directions

1. I heat the oven to 350°F and grease a doughnut pan.

2. In a small bowl, I whisk together the flour, baking powder, salt, and cardamom.

3. In a large bowl, I whisk the melted butter, sugar, eggs, vanilla, sour cream, and milk until smooth.

4. I add the dry ingredients to the wet ingredients and whisk just until combined.

5. I transfer the batter to a piping bag, snip the tip, and pipe it into the doughnut wells until each is about three-quarters full.

6. I bake the doughnuts for 11–12 minutes, then let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. I repeat with the remaining batter.

7. To make the glaze, I whisk the powdered sugar, blueberry jam, vanilla, and 2 tablespoons milk in a bowl, adding more milk until I reach a smooth, dippable consistency.

8. I dip each cooled doughnut into the glaze and set it back on the rack to allow the glaze to firm up, about 30 minutes.

Servings and Timing

This recipe makes about 12 doughnuts.
Prep time: 15 minutes
Cook time: 12 minutes per batch
Cooling and glazing time: 40 minutes
Total time: about 1 hour 10 minutes

Variations

• I add lemon zest to the glaze for a blueberry-lemon twist.

• I fold fresh or frozen blueberries into the batter for extra bursts of fruit.

• I substitute almond extract for some of the vanilla when I want a nutty note.

• I swap the blueberry jam for blackberry or raspberry jam when I want a different berry glaze.

• I sprinkle the glazed doughnuts with finely chopped pistachios for a little crunch.

Storage/Reheating

I store the doughnuts in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. If they soften, I warm them in the microwave for 8–10 seconds. The glaze may absorb slightly over time, but the flavor stays delicious. I freeze unglazed doughnuts for up to 2 months and glaze them after thawing.

FAQs

Can I bake these in a muffin pan?

Yes, I fill the muffin cups halfway and bake a few minutes longer.

Can I use low-fat milk?

Yes, but whole milk gives the best texture.

Can I skip the cardamom?

Absolutely—it’s optional, though I love the flavor it adds.

How do I prevent dense doughnuts?

I avoid overmixing the batter to keep the crumb light.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well.

Can I make the glaze thicker or thinner?

Yes, I adjust with more powdered sugar for thicker or more milk for thinner.

Why did my doughnuts stick to the pan?

I make sure to grease the pan thoroughly, especially around the centers.

Can I double the recipe?

Yes, the batter scales well for larger batches.

Can I make these ahead?

Yes, I bake them a day ahead and glaze them the next morning.

Can I color the glaze more purple?

Yes, I add a tiny bit of blueberry juice or a drop of food coloring.

Conclusion

I love how these baked blueberry sour cream doughnuts bring together an easy batter, a gorgeous glaze, and irresistible flavor. They’re simple enough for a weekend bake but stunning enough to share, and every bite is soft, sweet, and full of blueberry goodness.