{recipe} Baked Blackberry Buttermilk Donuts

I got a donut pan for my birthday and have been experimenting with baked donut recipes like crazy. When I’ve tried standard flavors like chocolate and vanilla, I’ve been disappointed, frankly, because they aren’t fried like “real” donuts. But stacking the batter up with fresh berries changes the game completely. This is a cakey, muffin-y kind of donut that you can’t stop eating. Dipping them in a simple blackberry glaze just before serving makes them a near-perfect weekend breakfast treat.

Do you like this photo? Then this is probably also a good time to tell you that I have started posting on Instagram on the regular. You can find me as @offthemeathook. If you follow me on Facebook, you know that I mostly share dumb internet jokes and the occasional food thing, and if you follow me on Pinterest, then you’re inundated with home design posts, recipes, DIY projects, and holiday ideas. I have found that because of its format, I really love the things that Instagram inspires me to post, and it has become a place that I find myself sharing luscious travel photos, candid food photos, and even some personal and family stuff. It’s a pretty different vibe but that’s just how it feels natural to do.

Anyway – back to the donuts. Enjoy the recipe and happy summer! And remember, if you don’t have buttermilk or don’t want to buy it, there are a couple of easy substitutes you can use.

RECIPE: Baked Blackberry Buttermilk Donuts
makes 18 medium donuts


  • 1 1/2 cups fresh blackberries, roughly chopped, divided
  • 1/2 cup plus 2 Tblsp sugar, divided
  • 3/4 cup buttermilk
  • 2 eggs
  • 1/4 cup honey
  • 2 Tblsp butter, melted
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • large pinch salt
  • 2 cups whole wheat pastry flour or white flour
  • 2 Tblsp heavy cream
  • About 1 cup powdered sugar


  • Prepare donut pans with cooking spray. Preheat oven to 425 degrees F.
  • Start the glaze: Put 1/2 cup blackberries in a bowl with 2 Tblsp sugar. Let sit, mashing with a fork from time to time, to let juices flow. Set aside while you prepare the donuts.
  • Put buttermilk, eggs, honey, butter, and vanilla in a bowl. Whisk well to combine.
  • Whisk in baking powder, salt, and remaining 1/2 cup sugar.
  • Add flour and stir with a wooden spoon or spatula until combined. Stir in remaining cup of chopped blackberries.
  • Pipe or spoon batter into donut pan, filling 3/4 of the way full.
  • Bake at 425 F for about 8-10 minutes, until a toothpick inserted comes out clean.
  • Remove from pan and cool on a wire rack for 10 minutes.
  • While donuts are cooling, finish the glaze: pick out large chunks of blackberries from the bowl of blackberries and sugar so you have only juice and a few seeds. Add heavy cream and stir together. Add powdered sugar a bit at a time until you have a good glaze consistency.
  • Swirl smooth sides of donuts in glaze and serve within about 15 minutes for best results.

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