These Baked Lavender Blueberry Donuts are so simple and so fabulous. The donut batter is infused with lavender buds and dipped in a beautiful purple blueberry glaze. This simple breakfast treat is a great way to celebrate summer’s flavors.
Can we talk about how beautiful these donuts are!? That purple gets me every time! Oh my gosh, you are going to love these Baked Lavender Blueberry Donuts. They are SO good. Yes, the donuts are a little more cakey since they are baked, not fried. But seriously, you won’t even notice after you see how easy these are to make. And healthier!
The donuts themselves are infused with lavender milk, which is much easier than it sounds. The lavender gives it a beautiful floral base that pairs perfectly with the two ingredient blueberry glaze. These may sound complicated, but I promise you, they are wonderfully simple.
Tender, baked donuts bursting with lavender flavor and topped with a gorgeous purple, blueberry glaze make for the perfect breakfast treat. These come together rather quickly, and you won’t even miss the fact they are baked instead of fried. A great way to celebrate summer’s beautiful flavors and colors.
Ingredients needed to make the Baked Lavender Blueberry Donuts
Nothing too unique here. I find dried lavender buds in the organic section of my grocery store. If you purchase them online, be sure they are culinary grade. You may also be able to find fresh lavender at a local farmers market or in your garden!
- all purpose flour
- granulated sugar
- white vinegar
- baking powder
- baking soda
- whole milk
- unsalted butter
- lavender buds- dried or fresh
- vanilla extract
- confectioners’ sugar
- fresh blueberries
Let’s make them!
Start with preheating your oven, greasing two 6-hole donut pans and fitting a piping bag with a round attachment.
Next, bring the milk to barely a simmer in a small saucepan. Remove from the heat, stir in the lavender, and allow it to steep for about 10 minutes or so. Just long enough for the milk to cool down. Strain the lavender out by pouring through a fine mesh strainer. Discard the lavender.
Meanwhile, whisk together all the dry ingredients. Whisk in the wet ingredients, including the now strained lavender milk. Whisk just until everything is combined. Spoon the batter into the prepared piping bag. Pipe the mixture into the prepared donut pans. Pop in the oven and bake for 7-10 minutes, just until the donuts feel springy to the touch. Remove from the oven and let cool for a few minutes in the pans before turning out on to a cooling rack. Let cool completely.
To make the glaze, simply blend the blueberries and confectioners’ sugar together in a blender or food processor until smooth. If you don’t want a lot of blueberry skins in the glaze, simply strain through a fine mesh strainer.
Dip the donuts into the glaze, then serve!
Not terribly complicated! A fabulous, simple donut recipe that you’ll want to make over and over again.
Notes & tidbits
Once the donuts have been glazed, they are best served immediately. The glaze starts to react with the donut and air exposure and will begin to turn blue to green. They are still excellent and can be store for a few days after being glazed. But- if you want to serve them to guests, I would suggest glazing right before serving. You can bake the donuts ahead of time and even make the glaze beforehand, just cover with plastic wrap and refrigerate until ready to use.
For the donuts
- 2/3 cup whole milk
- 1/4 cup lavender buds, fresh or dried
- 2 cups + 2 Tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 Tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the blueberry glaze
- 1/2 cup fresh blueberries
- 3 cups confectioners' sugar
- Preheat the oven to 400ºF. Grease two (6-hole) donut pans. Have ready a piping bag fitted with a round tip.
- Place the milk in a small saucepan and warm to barely a simmer. Remove from the heat and stir in the lavender buds. Let steep for about 10-15 minutes. Pour the mixture through a fine mesh strainer to strain out the lavender buds. Discard the lavender.
- Meanwhile, whisk together the flour, sugar, baking soda, baking powder and salt. Whisk in the melted butter, eggs, vinegar, vanilla extract and lavender milk, just until combined. Scoop the batter into the prepared piping bag and pipe the batter into the prepared donut pans.
- Place the pans in the oven and bake for 7-10 minutes, or until the donuts are springy to the touch. Remove from the oven and let cool in the pans for a few minutes before turning out on to a cooling rack. Let cool completely before glazing.
- To make the blueberry glaze, place the blueberries and confectioners' sugar in a blender or food processor. Blend until completely smooth. Strain the mixture through a fine mesh strainer, if desired, to remove any blueberry skins. Pour the glaze into a low sided bowl.
- Once the donuts have cooled, dip the tops into the blueberry glaze, letting any excess run back into the bowl. Serve!
The donuts are best eaten within a day or two after glazing. The glaze will change color as the day progresses, as the blueberries are reacting to the air exposure. Don't worry, they are still excellent to eat.
If you want to make the donuts ahead of time, simply bake as directed, but leave unglazed. The glaze can be made ahead of time without changing color, just cover in plastic wrap and refrigerate until ready to use, whisking before glazing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 239
Nutritional information is only an estimate.