Sourdough blueberry Dount

• Active Prep: 25 minutes

• First Fermentation (Overnight): 12 hours

• Second Rest (Fridge): 1 hour

• Baking: 12–15 minutes

• Cooling & Glazing: 10 minutes

Yield: 12 donuts
Difficulty: Easy to Intermediate

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Why You’ll Love These

These aren’t your average cake donuts. Using sourdough discard (or active starter) gives them a subtle tang that perfectly complements sweet, jammy blueberries. They’re baked, not fried—so they’re lighter, less greasy, and come together with a fraction of the mess. The result? A fluffy, tender crumb studded with real blueberries and topped with a glossy lemon-blueberry glaze.

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Ingredients

For the Donuts:

• 120g (1 cup) all-purpose flour

• 100g (¾ cup) whole wheat flour (or sub all-purpose)

• 100g (½ cup) granulated sugar

• 1 tsp baking soda

• ½ tsp salt

• 150g (½ cup + 1 tbsp) sourdough discard (unfed, straight from the fridge) or active starter

• 120ml (½ cup) buttermilk (or regular milk + 1 tsp vinegar)

• 1 large egg

• 60g (4 tbsp) unsalted butter, melted and cooled

• 1 tsp vanilla extract

• 150g (1 cup) fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon-Blueberry Glaze:

• 150g (1¼ cups) powdered sugar

• 2–3 tbsp fresh lemon juice

• 2 tbsp blueberry puree (blend a handful of blueberries and strain)

• Zest of 1 lemon

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Equipment Needed

• Donut pan (12-cavity, or two 6-cavity pans)

• Piping bag or zip-top bag (for filling donut molds)

• Mixing bowls (medium + small)

• Whisk & spatula

• Wire cooling rack

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Instructions

Night Before (12 hours before baking):

In a medium bowl, combine the sourdough discard, buttermilk, egg, melted butter, and vanilla. Whisk until smooth. Add the flour, sugar, baking soda, and salt. Stir gently until just combined (batter will be thick). Fold in the blueberries.

Note: This batter is different from yeast dough—you’re not kneading. The long rest allows the sourdough’s lactic acids to tenderize the crumb and develop flavor.

Cover the bowl with plastic wrap or a lid and refrigerate for 12 hours (or up to 24 hours). This is the “first fermentation” / overnight rest.

Next Morning (or after 12 hours):

1. Preheat oven to 375°F (190°C). Grease your donut pan well (butter or non-stick spray).

2. Remove batter from fridge. It will have thickened slightly. Let it sit on the counter for 15 minutes while the oven preheats.

3. Spoon batter into a piping bag (or zip-top bag with a corner snipped off). Pipe batter evenly into each donut cavity, filling about ¾ full.

4. Second Rest (optional but recommended): Place filled pan in the refrigerator for 1 hour. This firms up the batter and gives the sourdough a final flavor boost. (If you’re in a hurry, you can bake immediately, but the rest improves texture.)

Bake:

Bake for 12–15 minutes, until donuts spring back when gently pressed and a toothpick inserted comes out clean (avoid poking a blueberry). For frozen berries, add 1–2 minutes.

Let cool in the pan for 5 minutes, then transfer donuts to a wire rack to cool completely.

Make the Glaze:

While donuts cool, whisk powdered sugar, lemon juice, blueberry puree, and lemon zest in a small bowl until smooth. It should be thick but pourable (add more sugar or juice to adjust).

Dip the top of each cooled donut into the glaze. Let excess drip off, then return to rack. Glaze will set in 10 minutes.

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Last of the Recipe (Chef’s Notes)

The “Last” Tip: These donuts are best the day they’re made, but here’s the secret—freeze them unglazed. Once completely cool, wrap individually in plastic, then foil. Freeze for up to 2 months. When ready, reheat in a 350°F oven for 5 minutes, then glaze. The sourdough’s acidity actually helps the crumb stay tender after freezing, unlike many baked goods.

Also, if using frozen blueberries, toss them in 1 tbsp of flour before folding into the batter to prevent sinking.

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Nutrition Information (per donut, with glaze)