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Baked Blueberry Greek Yogurt Doughnuts
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5 from 1 vote

Baked Blueberry Greek Yogurt Doughnuts

Prep Time5 minutes
Cook Time15 minutes
Cooling Time30 minutes
Course: Afternoon Tea, Breakfast, Dessert
Cuisine: American
Keyword: baked donut, baked doughnut, blueberries, blueberry, blueberry cake donut, blueberry donut, blueberry doughnut, blueberry jam
Servings: 10 doughnuts
Calories: 160kcal
Author: The Elegant Economist

Equipment

  • Standard size doughnut pan(s)

Ingredients

For the Doughnuts:

  • ½ cup Greek yogurt (full fat / 5%) (125g)
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup neutral oil (I used avocado) (215g)
  • ½ tsp vanilla extract
  • ¼ tsp cardamom (ground)
  • 1/8 tsp cinnamon (ground)
  • ¼ tsp salt
  • ½ cup granulated sugar (200g)
  • ½ cup blueberries (fresh) (50g)
  • 1 cup all purpose flour (125g)
  • ½ tsp baking soda

For the Icing:

  • 1 cup icing / powdered sugar (125g)
  • 4 tsp blueberry jam (I used Bonne Maman's Intense)
  • 2+ tsp water

Instructions

For the Doughnuts:

  • Preheat oven to 350°F / 175°C and lightly grease your doughnut pan(s).
  • Combine all wet ingredients (Greek yogurt, egg, egg yolk, vanilla, oil) and sugar, cardamom, cinnamon, and salt and mix thoroughly to combine.
  • Add flour and baking soda and mix gently until just combined, add blueberries and mix gently until evenly distributed. Spoon into the doughnut cavities – being sure not to fill more than half way.
  • Bake for 12-16 minutes, or until the tops are firm and golden. Do not attempt to flip during cooking.
  • Allow to cool on a wire rack for 30 minutes before icing.

For the Icing:

  • Combine icing sugar, jam, and water and mix to combine. The mixture should be thick, but still viscous / (slow) pourable.
  • Dip each doughnut light side down into the icing and then set on to your cooling rack. You can dip again if you prefer more icing. Serve immediately.
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