Baked Chai Donuts with Blueberry Glaze are bakery quality donuts with incredible chai flavor and fresh blueberries in every bite. They’re not too sweet and are perfectly spicy from the from the chai powder. Ideal for a large breakfast crowd and I guarantee they won’t disappoint!
I recently discovered the amazing combination of flavors that is blueberries and chai and I’m obsessed! What better way to combine the flavors than with donuts? The donuts are fluffy and perfectly spiced while the glaze adds a freshness with tons of blueberry flavor. The balance of sweetness and spiciness in these donuts is spot on. I hate when I bite into a donut and it’s sickly sweet to the point that I feel a cavity coming in. These donuts are juuust the right amount of sweet and absolutely delicious!
Ingredients for Baked Chai Donuts with Blueberry Glaze
I typically prefer making baked donuts over fried because it’s easier to clean up and I don’t feel like crap after eating a baked donut. That could also be because I have a slight donut addiction and my body is just used to eating tons of donuts (but we’ll just forget about that). This recipe uses similar ingredients you would use to make a cake, but in donut form instead.
- neutral oil – like avocado, sunflower, vegetable or grapeseed.
- unsalted butter
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- baking soda
- baking powder
- masala spiced chai powder – I recommend Blue Lotus Chai.
- fine sea salt
- all-purpose flour
- milk
Blueberry Glaze
- fresh blueberries
- water
- lemon juice
- powdered sugar
- vanilla extract
- pinch of salt
Here’s what else you’ll need:
- large mixing bowl
- whisk
- rubber spatula
- donut pans – see what I use below.
- medium saucepan
- stirring spoon
- fine mesh strainer
- cooling rack – see what I use below.
- measuring cups and spoon
How to Make Baked Chai Donuts with Blueberry Glaze
You only need one bowl to make the chai donut batter which makes me super happy because I hate cleaning up after a big baking project. You can make the glaze while the donuts are baking and cooling and have these bad boys ready to eat in under an hour.
- Whisk oil, butter, sugar and brown sugar until smooth. Add the eggs and vanilla, then whisk to combine.
- Sprinkle baking soda, baking powder, chai spice and salt over the batter then whisk until completely combined.
- Stir the flour and milk alternately into the batter.
- Spoon the batter into the donut pans. Bake until the donuts begin to lightly brown. Let cool before glazing.
Blueberry Glaze
- Bring blueberries, lemon juice and water to a simmer until blueberries are softened.
- Pour through a fine mesh strainer into a mixing bowl. Add the powdered sugar, salt and vanilla and whisk until smooth.
- Dip the cooled donuts into the glaze and serve.
More Sweet Breakfast Recipes
- Blueberry Maple Biscuits and Gravy
- Bursting Blueberry Galette with Orange Lavender Crust
- Honey Roasted Orange Berry Muffins with Jam
- Belgian Waffles with Nutella and Raspberries
- Baked Apple Cider Donuts
- Elvis Waffles
View all sweet breakfast recipes here
Please let me know how your Baked Chai Donuts with Blueberry Glaze turns out in the comments below!
I can’t wait to hear from you.
Baked Chai Donuts with Blueberry Glaze
AuthorLeandra BuchinCategoryBreakfast, Dessert, Nut-Free, Sweet Breakfast, VegetarianDifficultyBeginnerBaked Chai Donuts with Blueberry Glaze are bakery quality donuts with incredible chai flavor and fresh blueberries in every bite. They're not too sweet and are perfectly spicy from the from the chai powder. Ideal for a large breakfast crowd and I guarantee they won't disappoint!
Preheat oven to 425°F and lightly grease 2 donut pans. In a large mixing bowl, vigorously whisk the oil, butter, sugar and brown sugar until smooth and slightly frothy. Add the eggs and vanilla, then whisk to combine.
Sprinkle baking soda, baking powder, chai spice and salt over the batter then whisk until completely combined.
Use a spatula to stir the flour and milk alternately into the batter, beginning and ending with the flour. The batter will be fairly thick.
Spoon the batter into the donut pans, filling each well about 3/4 of the way full. Bake for 10 Minutes or when the donuts begin to lightly brown. Let donuts sit at room temperature for 5 minutes, then turn them out onto a cooling rack. Let cool completely at room temperature before glazing.
In a medium saucepan, combine blueberries, lemon juice and water over medium-high heat and bring to a simmer. Allow blueberries to simmer for about 5 minutes or when the blueberries have softened.
Pour the cooked blueberries through a fine mesh strainer into a medium mixing bowl (use a spatula to push as much of those juices through). Add the powdered sugar, salt and vanilla and whisk until smooth and creamy. If glaze is too runny, add more powdered sugar 1/2 tbsp at a time. If glaze is too thick, add more water 1/2 tbsp at a time.
Dip the cooled donuts into the glaze, coating well. Place donuts, glaze side up, back on the cooling rack and allow the glaze to firm up for about 5 minutes. Enjoy!
Ingredients
Directions
Preheat oven to 425°F and lightly grease 2 donut pans. In a large mixing bowl, vigorously whisk the oil, butter, sugar and brown sugar until smooth and slightly frothy. Add the eggs and vanilla, then whisk to combine.
Sprinkle baking soda, baking powder, chai spice and salt over the batter then whisk until completely combined.
Use a spatula to stir the flour and milk alternately into the batter, beginning and ending with the flour. The batter will be fairly thick.
Spoon the batter into the donut pans, filling each well about 3/4 of the way full. Bake for 10 Minutes or when the donuts begin to lightly brown. Let donuts sit at room temperature for 5 minutes, then turn them out onto a cooling rack. Let cool completely at room temperature before glazing.
In a medium saucepan, combine blueberries, lemon juice and water over medium-high heat and bring to a simmer. Allow blueberries to simmer for about 5 minutes or when the blueberries have softened.
Pour the cooked blueberries through a fine mesh strainer into a medium mixing bowl (use a spatula to push as much of those juices through). Add the powdered sugar, salt and vanilla and whisk until smooth and creamy. If glaze is too runny, add more powdered sugar 1/2 tbsp at a time. If glaze is too thick, add more water 1/2 tbsp at a time.
Dip the cooled donuts into the glaze, coating well. Place donuts, glaze side up, back on the cooling rack and allow the glaze to firm up for about 5 minutes. Enjoy!
Notes
Notes
RECOMMENDATIONS: I recommend using Blue Lotus Chai for these donuts. I have been using this brand for years and love the flavor of this blend!
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