Soft Blueberry Potato Donuts

Soft Blueberry Potato Donuts – Easy Baked Potato Donut Recipe

If you’re looking for a creative way to turn potatoes into a soft homemade treat, these Baked Blueberry Potato Donuts are a fun recipe to try. Made with potatoes, egg, flour, baking powder, and blueberries, the dough is blended until smooth, shaped into classic donut rings, and baked until beautifully puffed and golden.

Unlike traditional fried donuts, these are oven-baked for about 30 minutes. The mashed potato helps create a moist, tender interior, while blueberries add little bursts of fruity sweetness.

The best moment comes when you break a freshly baked donut open and reveal the soft, fluffy center with blueberries throughout.

Table of Contents

Baked Blueberry Potato Donuts Recipe

Prep Time: 20 minutes

Baking Time: 25–30 minutes

Total Time: About 50 minutes

Yield: 6–8 donuts

Difficulty: Easy

Ingredients

For the donuts:

4 small potatoes, peeled (about 400 g / 14 oz)
1 large raw egg
1½ cups (180 g) all-purpose flour, plus more as needed
2 teaspoons baking powder
2–3 tablespoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup (70–80 g) fresh blueberries
1 tablespoon melted butter or neutral oil
1–3 tablespoons milk, only if needed

Optional Toppings

Powdered sugar
Honey
Maple syrup
Vanilla glaze
Greek yogurt
Extra fresh blueberries

How to Make Baked Blueberry Potato Donuts

Step 1: Prepare the Potatoes

Peel approximately 4 small potatoes and wash them thoroughly.

Cut larger potatoes into smaller chunks so they cook evenly.

Place them in a saucepan and cover with water. Bring to a boil and cook for approximately 12–15 minutes, or until completely tender.

The potatoes are ready when a fork easily slides through the center.

Drain thoroughly and let them cool slightly.

Step 2: Add the Potatoes to the Blender

Place approximately 400 g of cooked potatoes into a high-speed blender or food processor.

It’s important to drain the potatoes well. Too much excess water can make the dough sticky and require considerably more flour.

Step 3: Add One Raw Egg

Crack 1 large raw egg directly into the blender with the potatoes.

The egg helps bind the ingredients and contributes to a softer, richer dough.

Step 4: Add the First White Powder – Flour

Add approximately 1½ cups (180 g) all-purpose flour.

Since the exact moisture content of potatoes varies, don’t worry if you need slightly more flour later.

The goal is to eventually create a dough that is soft and pliable but firm enough to shape by hand.

Step 5: Add the Second Powder – Baking Powder

Add 2 teaspoons of baking powder.

This is the second white powder in the recipe and is particularly important because it helps the potato donuts rise and become lighter in the oven.

Also add:

2–3 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon melted butter or oil

The sugar provides gentle sweetness, while vanilla complements the blueberries.

Step 6: Add the Blueberries

Add approximately 1/2 cup of blueberries.

Fresh blueberries work particularly well.

If using frozen blueberries, add them while still frozen rather than thawing them first. Thawed berries can release a lot of liquid and turn the dough excessively wet.

For visible pieces of blueberry inside the finished donuts, you can reserve some berries and fold them into the dough after blending.

Step 7: Blend Until Smooth

Secure the blender lid and begin blending.

Pulse first, then blend until the potato, egg, flour, and other ingredients come together.

Avoid running the blender excessively once flour has been added. Process only until combined.

The mixture should become thick and dough-like rather than liquid like pancake batter.

If necessary, stop and scrape down the sides.

Step 8: Adjust the Dough

Transfer the mixture to a lightly floured work surface.

At this stage, check the texture.

If the dough is extremely sticky, sprinkle over additional flour 1 tablespoon at a time.

Gently knead until you have a soft dough that can be handled without sticking excessively to your fingers.

Avoid adding too much flour. A very dry dough will produce dense donuts rather than soft ones.

Step 9: Add Extra Blueberries

If you reserved some blueberries, gently press them into the dough.

Fold the dough several times to distribute them.

Try not to crush all the berries. Keeping several blueberries intact creates attractive pockets of fruit when you break the finished donuts open.

Step 10: Divide the Dough

Divide the dough into approximately 6–8 equal portions.

Roll each portion gently between your palms to create a smooth ball.

If the dough sticks slightly, dust your hands with flour rather than adding a large amount directly to the dough.

Step 11: Shape Into Donuts

Take one dough ball and gently flatten it into a thick disk.

Press your finger through the center to create a hole.

Carefully stretch and rotate the dough until you have a classic donut ring with an open center.

Make the center hole slightly larger than you think is necessary because the dough will expand while baking.

Repeat with the remaining pieces.

Step 12: Arrange on the Baking Tray

Preheat the oven to 350°F (175°C).

Line a baking tray with parchment paper.

Arrange the shaped potato donuts on the tray, leaving a little space between each one.

For a more golden surface, lightly brush the donuts with:

Melted butter,
Milk, or
A little beaten egg.

Step 13: Bake for About 30 Minutes

Place the tray in the preheated oven.

Bake for approximately 25–30 minutes, or until the donuts are puffed, set in the center, and lightly golden on the outside.

Because ovens vary, begin checking them around the 25-minute mark.

Step 14: Watch Them Rise

During baking, the baking powder will help the dough expand.

The donuts should gradually become puffy and rounded, while the exterior develops a lightly golden finish.

If you’re filming the recipe, use a close-up through the oven door or a time-lapse shot to capture the donuts rising and turning golden as they bake.

Step 15: Cool Slightly

Remove the tray from the oven and allow the donuts to cool for approximately 5–10 minutes.

Don’t immediately tear one apart when it comes out of the oven. The interior continues setting for several minutes.

Step 16: Break One Open

Take one warm donut in both hands and gently pull it apart.

Inside, you should see a soft, moist potato crumb with little pockets or streaks of blueberry.

For a recipe video, zoom in closely as the donut separates to clearly reveal the fluffy interior and pieces of fruit.

Serve while still slightly warm.

What Should the Inside Look Like?

The finished potato donuts shouldn’t have the same crumb as traditional yeast donuts.

Because they’re made with potatoes, the interior should be soft, moist, tender, and slightly dense, while baking powder keeps them from becoming overly heavy.

The blueberries should create small juicy pockets throughout the center.

If your donuts are gummy inside, they may need several additional minutes in the oven.

Optional Vanilla Glaze

For sweeter dessert-style donuts, prepare a simple glaze with:

1 cup powdered sugar
1½–2 tablespoons milk
1/2 teaspoon vanilla extract

Mix until smooth.

Once the donuts have cooled, dip the tops into the glaze and allow the excess to drip off.

Finish with a few fresh blueberries.

Blueberry Yogurt Topping

For a lighter topping, mix:

1/2 cup thick Greek yogurt
1 tablespoon honey
1/2 teaspoon vanilla extract

Spoon the yogurt over the cooled donuts and finish with fresh blueberries.

Tips for Perfect Potato Donuts

Drain the potatoes thoroughly. Excess water can make the dough extremely sticky.

Don’t use too much flour immediately. Different potatoes contain different amounts of moisture, so adjust the flour gradually.

Use baking powder for lift. Since this version doesn’t use yeast, baking powder helps the donuts puff during baking.

Don’t overblend after adding flour. Blend only until the mixture comes together.

Make the donut holes fairly large. The holes will shrink as the dough expands in the oven.

Don’t overbake. The potato helps keep the center moist, so remove the donuts once they’re cooked through and lightly golden.

How to Store Blueberry Potato Donuts

Allow the donuts to cool completely before storing.

Place them in an airtight container and refrigerate for up to 3 days.

For the best texture, warm them briefly in the microwave or oven before serving.

You can also freeze the baked donuts. Wrap them individually and store them in a freezer-safe container for up to 1 month.

Why You’ll Love This Recipe

These Baked Blueberry Potato Donuts are a creative way to transform ordinary potatoes into a soft homemade treat.

The potatoes provide moisture and tenderness, one raw egg binds the dough, flour gives it structure, baking powder helps it rise, and blueberries add sweet fruity pockets throughout the center.

The process is simple: cook the potatoes, add them to a blender with the egg, flour, baking powder, sugar, and blueberries, blend into a thick dough, shape into donut rings, bake for about 30 minutes, then break one open to reveal the soft blueberry-filled interior.

The result is a warm, fluffy, fruit-filled potato donut that’s especially satisfying straight from the oven.