These blueberry cream cheese doughnuts, or donuts, are super fluffy melt-in-your-mouth deliciousness! They’re filled with a sweet and tangy blueberry cream cheese filling and, get this, the dough comes together in a bread machine so you don't have to knead!
So you really have no excuse not to make these.
I originally made this recipe to celebrate Canada Day. I know, why blueberry donuts, right? Canada is the second largest producer and exporter of blueberries in the world! I've combined blueberries and maple syrup in the filling as a nod to the maple leaf flag!
How to make Blueberry Cream Cheese Doughnuts
We start with my recipe for homemade yeasted doughnuts. Place the bread flour, sugar, salt, milk, yeast, butter, and egg into a bread machine and set it on the dough setting. Take the dough out onto a floured surface and roll it out to about ½in/1.3cm, and cut out 3in/8cm circles.
Place the doughnuts on pieces of parchment paper, cover them with plastic wrap, set it somewhere warm, and let it rise again until it doubles in size. Mine usually takes about 30 minutes at room temperature.
Heat your oil to 355°F (180°C) and fry the doughnuts for about a minute on each side. Take them out onto a wire rack to drain any extra oil. After a couple of minutes of cooling, roll the doughnuts into granulated sugar.
How to make the blueberry cream cheese filling
In a small saucepan, heat the blueberries and maple syrup on medium heat. When the blueberries release their juice and the mixture becomes soupy, turn the heat down to low and let it simmer for about 10-15 minutes. You're looking to reduce the water content so your filling isn't watery.
Take the pan off the heat and set it aside to cool. Once cooled, add it to a blender to purée until smooth. Beat the cream cheese in a bowl, add the blueberry mixture, and stir until combined.
How to assemble Blueberry Cream Cheese Doughnuts
Using a knife or chopstick, poke a hole into each doughnut and wiggle it around. The more space you create, the more you can fill it! Put the blueberry cream cheese filling into a piping bag with a piping tip and fill each doughnut with the filling.
Fresh blueberries vs. Frozen blueberries
Either one will work, but I tend to use frozen blueberries because they're a better deal at the supermarket. I buy a big bag from Costco and keep it in the freezer!
Can I make these in advance?
You can make the filling the day before you plan to make the doughnuts! I would keep it in an airtight container in the refrigerator.
The doughnuts, on the other hand, you have to make them the day of. It's not like it goes off in one day and it becomes inedible, but you have to eat doughnuts fresh. It loses the light fluffy texture on the second day.
These blueberry cream cheese doughnuts are so fluffy, they will definitely hit the spot with your doughnut cravings! Canadian or not, these doughnuts are a must-make for weekend brunches!
Blueberry Donut Recipe
Ingredients
Doughnuts
- 2¼ cups bread flour
- 2½ tablespoons granulated sugar plus extra to roll fried doughnuts in
- ½ tablespoon fine sea salt
- ⅛ teaspoon ground nutmeg
- 2½ tablespoons unsalted butter
- 1 large egg
- ½ cup milk non-dairy milk works too
- ½ tablespoon active dry yeast
- frying oil
Blueberry Cream Cheese Filling
- 1 cup frozen blueberries
- ⅓ cup maple syrup
- 8 oz cream cheese
Instructions
Doughnuts
- Place the bread flour, sugar, salt, nutmeg, butter, egg, milk, and yeast into the bread machine and set it on the dough setting.
- Take the dough out onto a floured surface and roll it out to about ½ in (1.3cm) in thickness.
- Cut out 3in/8cm circles and place them on pieces of parchment paper. Cover with plastic wrap and let it rise until it doubles in size, about 30 minutes.
- Heat your oil to 355°F (180°C) and fry each doughnut for about a minute on each side. Take them out onto a wire rack to drain any extra oil. Coat the doughnuts with granulated sugar after a couple minutes of cooling.
Blueberry Cream Cheese Filling
- In a small saucepan, heat the blueberries and maple syrup on medium heat. When the blueberries release their juices, turn the heat down to low and let it simmer for about 10-15 minutes. You're looking to reduce the water content so your filling isn't watery.
- Take the pan off the heat and set aside to cool. Once cooled, add it to a blender to purée until smooth. Beat the cream cheese in a bowl, add the blueberry mixture, and stir until combined.
To assemble
- Using a knife or chopstick, poke a hole into each doughnut.
- Put the blueberry cream cheese filling into a piping bag with a piping tip. Insert the piping tip into the holes and fill the doughnut with as much filling as you like.
More Blueberry Recipes
If you want blueberries for breakfast, try my buttery bakery-style blueberry muffins!
If you're gluten-free, try this gluten-free blueberry muffin recipe instead you can't tell at all that they're gluten-free!
This blueberry overnight oats recipe is great if you want something healthy that you can prep a few days ahead of time. You can also easily adjust it to any dietary restrictions you may have!
Are you looking to impress with desserts? Try this blueberry coffee cake or these no-bake blueberry cheesecake bites!
Updated June 25, 2020 (Originally published June 27, 2016)
Sherri Blanchard says
Can you substitute milk for maple syrup? Just curious.
Ai says
Hi Sherri! No, you cannot substitute milk for maple syrup, as maple syrup is a sweetener and milk is not.