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I originally made this recipe to celebrate Canada Day.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 356°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!
Want more blueberry desserts? Try my blueberry muffins or no-bake blueberry cheesecakes!
Blueberry Cream Cheese Doughnuts
- 2¼ cups / 286g bread flour
- 2½ tablespoons / 31g granulated sugar (plus extra to roll fried doughnuts in)
- ½ tablespoon fine sea salt
- ⅛ teaspoon ground nutmeg
- 2½ tablespoons / 35g unsalted butter
- 1 large egg
- ½ cup / 120ml milk (non-dairy milk works too)
- ½ tablespoon active dry yeast
- frying oil
Blueberry Cream Cheese Filling
- 1 cup / 150g frozen blueberries
- ⅓ cup / 80ml maple syrup
- 8oz / 227g cream cheese
- 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 356°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.
- 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.
Updated June 25, 2020 (Originally published June 27, 2016)
Sue Oliver says
What do you mean by milk powder?
Hi Sue! Milk powder is exactly what it sounds like: powdered milk. I can only find non-fat milk powder like this one in my supermarket but you can also use whole milk powder. You could also leave out milk powder and use milk instead. If so, use ¼ cup + 2 teaspoons (70ml) whole milk and decrease the water to 2 tablespoons + 2 teaspoons (50ml). Hope this helps!
I used butter milk powder that I got from Micheals.
Stephanie Elle says
How about instructions for no bread machine?
Hi Stephanie! Sorry I didn't put the instructions up for people without a bread machine. The dough setting kneads the dough for 10min, rest for 10min, kneads again for 10min, and lets the dough rise for 30min. I think you could do this by hand or with a stand mixer. Let me know how it turns out!
I used a Stand Mixer and it worked great. The only problem I have is no deep fryer. So I over cooked in the castiron skettle. I will use a dutch oven next time. They are still great and will try them again.
I've read that cream cheese will melt and be absorbed by the donuts. Is this true? I've never tried!
I've never had that happen... I feel like your house/kitchen would need to be really hot in order for the cream cheese to melt... If you do make these doughnuts, just be sure to cook off the liquid from the blueberries so the filling isn't loose. Hope that helps!
Halie Krawczyk says
Just make the dough regularly then. Y'know, warming and kneading it.
Barbara Cornett says
These look wonderful! I have home grown blueberries that would be great in this. I don't have a bread machine though. What all does the dough setting do? I'm assuming it kneads the dough and lets it rise for a certain amount of time. I have a stand mixer for the kneading. How long to rise, until doubled? How long to knead also? Thanks!
Hi Barbara! Homegrown blueberries sound amazing! The dough setting kneads the dough for 10min, rest for 10min, kneads again for 10min, and lets the dough rise for 30min. Hope that helps!
Holy cow. These look amazing!
Thank you Jasmine! 😀
I am definitely making this the next time I get hold of some blueberries. The filling is so tempting and lovely as are the doughnuts. Thanks for bringing them to the fiesta! 🙂
Thank you so much Ahila! Let me know how they turn out when you make them 😉
Judi Graber says
What a great filling for your doughnuts - blueberries, maple syrup and mixed with cream cheese. I'll take two!
Thanks Judi! I had two myself! 😛 Love the combination of blueberries and cream cheese!
They look absolutely delicious! Such a creative idea to put blueberry cream cheese inside 🙂
Thank you Sarah!!
Woo hoo you brought doughnuts! I love those darned things and these look bakery perfect. Not only that, they're blueberry! Love love love!
Hi Julie! I LOVE me some doughnuts too! Can't resist having a second one... or a third 😉
Angie | Fiesta Friday says
I'm neither Canadian nor dating one ?? but these doughnuts speak to me, in such a personal way. Maybe I'm Canadian at heart 'coz I sure love maple syrup and blueberries. And doughnuts! Although maybe these should have been made into beaver tails to make them more Canadian. Just kidding!! They're PERFECT!!
Hi Angie! You must be Canadian at heart! I've actually never had beaver tails... hopefully, I'll get to try one when I actually go to Canada this summer! 😀
Hey, Ai, this is a wonderful nod to Canadian cuisine! I am Canadian, and must be so typical! I just froze 20 pounds of blueberries last night! Now, I have to get to work making something with them! Oh, and thanks for the stats, I had no idea that we were the largest producer and exporter of this delicious berry! Happy Fiesta Friday to you! 😀
Hi Juilianna! 20 pounds of blueberries!? I couldn't be more jealous haha. Happy Fiesta Friday!! Hope you have a lovely weekend 🙂
[email protected] says
What a beautiful colour!
Thank you Nadia!
I did it! Just tried your recipe and they came out perfect! OmG! They even had the golden rings round 'em. I have been looking for that ring forever but it never came, till today, thank you! I made dulce de leche filling instead and they were delicious.?
Thank you so much for trying them out! And I'm SO happy they turned out well!! Woohoo!?
What if you don't have a bread machine then what?
Hi Madlin! I honestly haven't made these doughnuts kneading the dough by hand so I can't say for sure, but the dough setting kneads the dough for 10min, rest for 10min, kneads again for 10min, and lets the dough rise for 30min. You could try that by hand or a stand mixer. Let me know if you do try it out!
Hi, whats the meaning of
"These are best eaten the day of. "
The same day, OR the net day???
I can not find it in german dictionary....?
Oops, I think that's my mistake. I meant to write "These are best eaten the day you make them". I'll update it. Thank you for letting me know! Hope you make these doughnuts 🙂
christina nifong says
Oh my goodness. These look amazing!!
Thanks, Christina! They tasted pretty amazing too??
I think I'm in love with these doughnuts, they Are absolutely beautiful and perfectly fluffy I'm not into fried doughnuts, have you tried baking them? I'm wondering if it will work too.
Hi! SO sorry for the late reply! My 8-month-old is keeping me real busy...
YES! You can bake them! I prefer deep-fried myself, but you can bake them for 15 minutes at 375°F/190°C.
Hello. I am planning on making these for by friends birthday tomorrow but I have a tight schedule. Is it possible to make the dough the night before and leave it overnight, then fry them the 24 hours later?
Can you prepare the dough the night before?
Hi Mia! So sorry for the late reply. I've never tried making the dough overnight so I really can't tell ya... Let me know if you try it out!
How many donuts does this make? I have a ton of blueberries and I am thinking this would be a nice snack for thanksgiving and also to make some up for the fire Dept and church staff. Also if y'all don't wanna buy maple sugar but have maple syrup, that's all you need. You pour say a quart or however much sugar you want it to turn into. You pour the maple syrup in a large saucepan and put heat on med. High and let it boil till I think it is 240°. Stir occasionally, it will take about 30 minutes or so. Take it off and stir it and it will cristalize. Just keep stirring till you see sugar crystals and then blend them up to a fine powder and use in whatever you wamt. You can even go as far as adding a vanilla bean for vanilla flavor. These donuts look wonderful. I may add more sugar. Some idiot threw away my gallon of honey and maple syrup and I'm still mad as hell about it... I may never get over it. But I'd just like to know how many these will make with a batch. I may even roll them in the maple sugar. Thanks. Happy Thanksgiving and merry Christmas.
Hi Melissa! Boy, it's been a while since I made these doughnuts so I can't remember an exact number honestly... I want to say about 6-8 doughnuts? You are so sweet to make treats for the fire department and church staff! And great tip on making your own maple sugar!
Happy Thanksgiving and Merry Christmas to you too!!
Hello, is there anything you did differently in this update vs the original recipe? In the previous, the doughnuts had a thick very beautiful proof line and I would like to replicate that.
Hi Chea! I've omitted the milk powder and water and substituted milk, as many people didn't know what milk powder was or couldn't find it. I've also added ground nutmeg for better flavor in the dough. In the original post, the proof line was more visible because I waited too long to coat the doughnuts with sugar, and the maple sugar barely stuck to the surface of the doughnuts. You should still get the beautiful ring with this updated recipe 🙂 Hope you like them!
I use your instructions in grams and same materials but without Flour mixer and I don't use ground Nutmeg. My donuts comes less thickness and hard not that soft. Actually some thing wrong!!
Hi Ali. Thank you so much for trying out my recipe! And sorry your doughnuts didn't come out nice and fluffy. By "flour mixer" are you talking about the bread machine? It might be that the dough wasn't kneaded and proofed right, or maybe your yeast wasn't activated.
Mike O. says
Anyone tried this in an Air Fryer?
Hi, I haven’t made these yet but I have two questions. First is can I use all purpose flour or does it have to be bread flour? Either way it’s fine but I was just curious, and will it come out the same if I mix/knead it manually since I don’t have a stand mixer?
You could honestly probably use all-purpose flour and knead it manually, although I've never tried it myself. Hope it turns out well!
Sherri Blanchard says
Can you substitute milk for maple syrup? Just curious.
Hi Sherri! No, you cannot substitute milk for maple syrup, as maple syrup is a sweetener and milk is not.