Blueberry baked doughnuts with camomile and lavender glaze Recipe

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Blueberry baked doughnuts with floral glaze
(Image credit: TI Media Limited)
Preparation Time15 mins
Cooking Time20 mins
Total Time35 mins
Nutrition Per PortionRDA
Calories251 Kcal13%
Fat5.6 g8%
Saturated Fat3.2 g16%
Carbohydrates34 g13%

These floral and fruity doughnuts are a real treat for the eyes, as well as being truly delicious… and don’t worry about all that oil, these blueberry baked doughnuts go in the oven.

For our blueberry baked doughnuts, we’ve delicately balanced the sweet fruit with herbaceous lavender and floral chamomile. Lighter than fried doughnuts in every way, these baked doughnuts are easy to prepare and will not disappoint.

Bake a batch of these and take them to your next summer picnic or BBQ, you’ll certainly be the most popular guest at the party. We also recommend serving these doughnuts alongside herbal tea for an afternoon tea treat with a difference.

However, if you’re craving something in between a classic jam-filled sugar doughnut and a fruit muffin, take a look at our jam doughnut muffins, which take 25mins in the oven.


  • 30g butter, melted
  • 150ml buttermilk
  • 3 chamomile and lavender teabags
  • 150g self-raising flour
  • 75g caster sugar
  • 1 medium organic egg
  • 100g blueberries

For the glaze:

  • 30g fresh blueberries
  • 2tbsp lemon juice
  • 130g fondant icing sugar
  • 1tsp edible shimmer

You will need:

  • 2x 6 hole doughnut trays, greased


  1. Preheat oven to 200C/Gas 6. In a small pan melt the butter and then add in the buttermilk, along with 2 teabags, heat until steaming then remove from the heat and leave to infuse for 5 mins. Sieve the flour and sugar together into a bowl. Remove the teabags from the buttermilk mixture and beat in the egg. Pour the mixture into the bowl and mix with a whisk to a smooth batter. Mix through the blueberries through.
  2. Spoon and pipe the mixture into the prepared doughnut mould (50g into each), leave a 5mm gap at the top of each ring. Bake for 20 mins, then allow to cool in the trays for 5 mins then tip out onto a cooling rack.
  3. Meanwhile prepare the glaze. Gently heat the blueberries, lemon juice, icing sugar and edible shimmer with 1tsp water in a saucepan until the blueberries begin to burst. Blitz and strain the mixture then stir in the edible shimmer and allow to cool slightly and thicken.
  4. Dip the cooled doughnuts into the glaze and sprinkle over the rest of the chamomile and lavender tea.
Top Tip for making Blueberry baked doughnuts with camomile and lavender glaze

If you just have one tray cook one at a time, wipe any crumbs and re-grease the tray between baking.

Food Writer at Future plc

Keiron George develops recipes and styles dishes for a number of publications, as well as reviewing products, writing food features and How To's for Goodto and woman&home. 

Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon the world of cake decoration. He set up his own wedding cake business in 2015. In 2016 Keiron was awarded the Julia Child Scholarship at world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie.