Bite into a tender, homemade donut bursting with jammy blueberries, topped with a buttery, golden crumble, and drizzled with a blueberry glaze for good measure. These Blueberry Crumble Donuts showcase the exceptional versatility of Calhoun Bend Mill’s Blueberry Crumble Mix—a whole grain blend traditionally used for deep-dish desserts that transforms into bakery-quality donuts.
The recipe begins with a crumble topping. Here, Calhoun Bend Mill’s mix combines with melted butter to create those irresistible, crispy clusters that crown each donut. The batter itself incorporates the same mix, infusing every bite with subtle blueberry notes. Cinnamon and vanilla compliment the berry flavor, while buttermilk ensures a tender, cake-like crumb that’s never dry.
Frozen blueberries, lightly tossed in flour to prevent sinking, dot the batter to create pockets of tart sweetness. This technique produces striking purple specks throughout the donuts. After a quick 12 to 14 minutes in the oven, you’re rewarded with golden-brown donuts boasting crisp edges and soft centers.
The finishing touch is a vibrant, violet blueberry glaze made by blending fresh berries directly into powdered sugar and milk. This creates a naturally-colored, fruit-forward drizzle that reinforces the blueberry theme: all devoid of artificial additives.
What makes this recipe particularly appealing is how one specialty product—Calhoun Bend Mill’s Blueberry Crumble Mix—serves triple duty as crumble topping, donut base, and flavor foundation. It’s an approachable weekend baking project that delivers impressive results, perfect for breakfast gatherings or afternoon treats with coffee.
recipe 
yields
Serves 8 to 10
1 cup Calhoun Bend Mill blueberry crumble mix
2 tablespoons butter, melted
½ cup Calhoun Bend Mill blueberry crumble mix
1 cup flour
½ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup buttermilk
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
½ cup frozen blueberries
1 teaspoon flour
1½ cups powdered sugar
3 tablespoons milk
½ teaspoon vanilla extract
¼ cup fresh or frozen blueberries
For the crumble topping:
For the donuts:
For the glaze:
steps
- Make the crumble topping: In a bowl, combine Calhoun Bend Mill blueberry crumble mix and melted better. Set aside.
- Make the donuts: Preheat oven to 350 degrees. Grease a 6- or 12-cavity donut pan with nonstick spray and set aside. In a large bowl, whisk together Calhoun Bend Mill blueberry crumble mix, flour, sugar, baking powder, cinnamon, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined. In a small bowl, mix frozen blueberries with 1 teaspoon of flour. Add to batter and stir to combine.
- Spoon or pipe batter into prepared donut pans, filling each cavity about ¾ full. Sprinkle prepared crumble topping over each donut and bake for 12 to 14 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes before removing.
- Make the glaze: In a blender, combine powdered sugar, milk, vanilla, and blueberries until smooth and pourable. Drizzle each donut with desired amount of glaze. Enjoy immediately, or store donuts in an airtight container for up to 2 days.
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Recipe by
Brittany Furbee -
Contributing City
Chattanooga
