Embrace the crumb! These Blueberry Crumb Donuts will make you cheer for crumbs again!
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I’m not sure where Robbie got that picky eating thing from as Laura and I will usually eat anything and everything in front of us. But Robbie broke out of that picky phase, and he’s been pretty good for us lately. We just fill his tray with little bits of everything from sweet potatoes to blueberries to whatever we made for dinner that night. But with that comes crumbs. Holy cow. I thought Laura’s saltine cracker epidode was bad. Yeah, I hadn’t seen crumbs.
If you asked our dogs, they would probably say that crumbs are awesome. Both of them circle Robbie’s high chair like two hungry sharks. Did you know that green beans can produce crumbs? I wouldn’t have thought so…and then I watched a toddler eat. (Good thing Max likes green beans…) But crumbs don’t always have to be a bad thing. Take this Raspberry Crumble Bread or these Blueberry Crumb Bars. Crumbs are an essential part of those recipes! The more crumbs the better!
I have always loved blueberry donuts. They’re a secret love, and I have to just avoid the donut section of the grocery store…or else I’m coming home with a dozen blueberry donuts! And they’ll all be gone by the time Laura comes home from work. Just kidding! (Sorta…) But with the blueberry donut in mind, I decided to bake up a batch of Blueberry Crumb Donuts. The donuts themselves are tasty…like really tasty. But then you add on loads of crumby topping? Yes, I believe these Blueberry Crumb Donuts need to happen again. Like tomorrow.
I’m pretty sure I looked like Robbie after eating one of these donuts. I stood up and crumbs went everywhere! And sure enough, the dogs were right there ready to be 4-legged vacuum cleaners.
So here’s a fun tip that I picked up somewhere along the way: I actually prefer baking with frozen berries. They can be a bag of frozen berries from the store. Or they can be fresh berries that you toss in the freezer for an hour. I find that it’s easier to fold frozen berries into batter, and they don’t sink to the bottom as much. I’ve also seen the tip to toss the berries in a tablespoon or so of flour to prevent them from sinking.
I would offer to leave you with some Blueberry Crumb Donuts, but I may or may not have polished this batch off already. Oops. So instead, I leave you with this thought: Can you imagine a toddler eating a crumb donut? Enjoy!
Blueberry Crumb Donuts
For the Doughnuts
For the Crumb Topping
- Using a medium bowl, add sugars, cinnamon and salt; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined; set aside.
For the Doughnuts
- Preheat oven to 375°F. Lightly grease doughnut pan; set aside.
- In a medium bowl, add all of the dry ingredients (flour, sugar, baking powder and salt); stir until well combined.
- In a separate bowl, whisk together the egg, sour cream, vanilla extract, melted butter and heavy cream.
- Add the liquid ingredients to the dry ingredients; stir until just mixed.
- Fold blueberries into batter.
- Spoon or pipe the batter into the greased doughnut pan. (Tip: Fill each doughnut circle about half full of batter.)
- Sprinkle the Crumb Topping on top of batter; pressing Topping slightly into the batter.
- Bake at 375°F for 18-20 minutes, or until doughnuts begin to turn golden brown on the edges.
- Let doughnuts cool in the pan.
- Once cool, dust tops of doughnuts lightly with powdered sugar.