Baked blueberry doughnuts

This blog post is available in the following languages:


Who doesn’t love a good doughnut? Especially when it’s made off good-for-you ingredients! These homemade doughnuts are a classic cake doughnut that is springy and moist, scented with vanilla (also try with lemon zest to spice them up a little!) and dotted with juicy blueberries. If blueberries don’t make your mouth water, just swap them to some other berries!

These oven baked donuts are so easy to make (basically just mix all the ingredients) and the whole family will be running to the kitchen for a fresh donut as soon as they hear the first batch is ready. I think that these doughnuts are better on a second day after spending a night in a fridge when the flavors are smoothed and the structure is moister. I also like to eat mine without any glaze or with “caramel sauce” drizzles (I’ll add the “caramel sauce” recipe down there too!), but my boys love chocolate so of course we topped some of the batch with it. Raw chocolate would be really nice on these!



Ingredients for 10-12 small doughnuts:
1 dl (plant based) milk of your choice
2 tsp apple cider vinegar
1 tsp vanilla extract
1 1/4- 1 1/2 dl maple syrup or agave (use honey for non-vegan doughnuts)
3/4 dl mild tasting oil
5 dl spelt flour or oat flour (works perfectly with gluten-free flour too)
1/2 tsp salt
2 tsp baking powder
100g blueberries


pinch of cardamom or cinnamon
1-2 tsp lemon zest
(raw) chocolate for topping

“Caramel Sauce”:
1/2 – 1 dl dates soaked in boiled water for 10 minutes. *Puree dates in a bullet type blender, adding a tiny bit of the soaking water at a time until desired consistency for your “caramel” sauce.


• Preheat oven to 175 C°.
• Combine milk of your choice, apple cider vinegar, vanilla extract, sweetener and oil. Set aside.
• Stir together all remaining ingredients in a separate bowl except blueberries.
• Pour wet into dry ingredients and stir until just evenly mixed. Avoid overmixing. Stir the blueberries in very carefully so they don’t break and turn everything purple.
• Portion the batter into the doughnut pan holes.
• Bake 10-12 minutes or until donuts have risen and batter is no longer wet.
• Let sit 5 minutes before removing from the pan, then let cool completely.


Frost with your favorite basic glaze, “caramel syrup” or top with (raw) chocolate like we did this time. These doughnuts are delicious also on their own, so glaze/ topping isn’t mandatory.

Store doughnuts in the fridge in a sealed container.


❤️: Sanna



N.B. Do you have Instagram account? Click this and start following me there ❤️
If you prefer Facebook, you can find my page here 😘


You might also like these blogs

Mud cake with a healthy twist:

A little bit healthier carrot cake:

Sugar-free lemon berry pie:

Post A Comment

Your email address will not be published. Required fields are marked *