White Lily Baked Blueberry-Jam Donuts
Cloud-soft, bakery-style donuts made with Southern-favorite White Lily flour and stuffed with glossy homemade blueberry jam—no fryer needed.
Why White Lily Flour Works Magic
Milled from soft winter wheat, White Lily is lower in protein, giving these donuts a texture so tender they practically sigh when you bite them. Think cloud meets cake—without the grease of frying.
Ingredients
For the donuts
- 2 cups (260 g) White Lily all-purpose flour, spooned & leveled
- ½ cup (100 g) granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup (180 ml) buttermilk, room temp
- 2 Tbsp unsalted butter, melted & cooled
- 1 large egg, room temp
- 1 tsp vanilla extract
For the blueberry jam
- 1 ½ cups (225 g) fresh or frozen blueberries
- ¼ cup (50 g) granulated sugar
- 1 Tbsp lemon juice
- 1 tsp cornstarch + 1 tsp water (slurry)
For finishing
- 3 Tbsp unsalted butter, melted
- ½ cup (100 g) granulated sugar, for rolling
5-Minute Blueberry Jam
- Simmer blueberries, sugar, and lemon juice in a small pot over medium heat 4-5 min until berries burst.
- Stir in cornstarch slurry; cook 30 sec until glossy and thick. Cool completely.
Step-by-Step Donuts
- Preheat oven to 350 °F / 175 °C. Lightly grease a 6-cavity donut pan.
- Dry mix: Whisk White Lily flour, sugar, baking powder, baking soda, and salt.
- Wet mix: In another bowl whisk buttermilk, melted butter, egg, and vanilla.
- Combine: Pour wet into dry; stir just until smooth—lumps are okay.
- Pipe: Spoon or pipe batter ¾ full into prepared pan.
- Bake 10–12 min until tops spring back. Cool 5 min, then turn out.
Filling & Finishing
- Brush warm donuts with melted butter, then roll in sugar.
- Fit a piping bag with a small round tip; fill with cooled blueberry jam.
- Insert tip into side of each donut; squeeze until jam peeks out—about 1 Tbsp per donut.
- Devour immediately or store airtight up to 2 days (microwave 8 sec to revive).
Make-Ahead & Storage
- Batter: Cover and refrigerate up to 24 hours; bring to room temp before piping.
- Jam: Keeps 1 week in the fridge or 3 months frozen.
- Donuts: Freeze cooled, unfilled donuts up to 2 months. Thaw, sugar-roll, fill, and serve.
📖 Recipe Card
White Lily Baked Blueberry-Jam Donuts
Soft, fluffy, and stuffed with glossy blueberry jam—no fryer required.
Ingredients
- 2 cups White Lily flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- 2 Tbsp melted butter
- 1 egg
- 1 tsp vanilla
- 1 ½ cups blueberries, ¼ cup sugar, 1 Tbsp lemon juice, 1 tsp cornstarch
Instructions
- Make 5-min blueberry jam; cool.
- Preheat 350 °F; grease donut pan.
- Whisk dry, whisk wet, combine.
- Pipe into pan; bake 10–12 min.
- Roll warm donuts in sugar; fill with jam.
Notes
Jam can be swapped for strawberry, raspberry, or lemon curd.
Prep: 15 min | Cook: 12 min | Yield: 6 donuts | Category: Breakfast | Method: Baked
Baked a batch? Tag @01easylife on Instagram so we can see those jammy centers!
