Baked Blueberry Lavender Donuts with Edible Flowers

Written by Dietitian & Mom: Elis Halenko

Soft, floral, and naturally sweet—your new favorite way to bake with blueberries.

I often dream about spending a summer in the south of France in a cottage next to a lavender field, and that’s where these Baked Blueberry Lavender were born.

With their soft, cake-like texture, a subtle floral note, and a blueberry glaze that’s almost too pretty to eat (almost), these donuts feel like a bouquet in pastry form.

Topped with edible flowers, they’re stunning on a spring table, sweet enough for bridal or baby showers, and easy enough to make just because. Plus—they’re baked, not fried, and made with real ingredients like Greek yogurt and fresh berries.

Why You’ll Love These Donuts:

Baked, not fried = lighter texture and easier clean-up
Subtly sweet with real blueberries and culinary lavender
Made with pantry-friendly, wholesome ingredients
Topped with a naturally colored blueberry glaze

Finished with edible flowers for a show-stopping look

Ingredients (Makes 6–8 donuts)

Donuts:

1 cup all-purpose flour (or 1:1 gluten-free flour)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp culinary dried lavender, crushed or chopped
1 large egg
1/4 cup maple syrup or honey
1/4 cup plain Greek yogurt
1/4 cup milk of choice
2 tbsp olive oil or melted coconut oil
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries

Blueberry Glaze:

1/4 cup fresh blueberries
1/2 cup powdered sugar
1–2 tsp lemon juice or milk
Optional: a few drops of blueberry juice or natural color powder

Garnish:

Edible flowers (like pansies, violets, calendula, or chamomile)
Extra lavender buds or lemon zest (optional)

Instructions:

1. Prep & Preheat

Preheat oven to 350°F (175°C). Grease a donut pan or spray with nonstick spray.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, and crushed lavender.

3. Mix Wet Ingredients

In another bowl, whisk egg, yogurt, maple syrup, milk, oil, and vanilla until smooth. Gently fold wet into dry until just combined. Fold in blueberries last (do not overmix).

4. Bake the Donuts

Spoon or pipe batter into the donut pan, filling each cavity about 3/4 full. Bake for 12–15 minutes, or until golden and springy to the touch. Cool for 5 minutes, then transfer to a wire rack to cool completely.

5. Make the Glaze

In a small saucepan, heat blueberries until they burst. Mash and strain to get juice. Mix 1–2 tsp of this juice with powdered sugar and lemon juice or milk until smooth and pourable.

6. Glaze & Decorate

Dip cooled donuts into the glaze or drizzle over the top. Immediately press edible flowers gently into the glaze before it sets. Let dry for 15–20 minutes.

Tips for Success

Use culinary-grade lavender only (too much = soapy)
Frozen blueberries work great, but don’t thaw first
Want more protein? Sub 1/2 the flour for almond flour
For toddlers or kids: skip glaze and dust with coconut sugar or cinnamon

Dietitian Note

These donuts offer more than beauty:

Antioxidants from blueberries and lavender
Greek yogurt for gut-friendly probiotics and protein
Lower sugar than traditional donuts, with natural sweeteners
Olive oil adds healthy fats that keep you fuller longer

Want a version for baby-led weaning? Use mashed banana instead of sweetener and skip the glaze.

Baked These Beauties? Tag Me!

I’d love to see your donut garden! Tag me @thefoodstylistrd and show me your edible flower creations. Bonus points for matching florals or toddler decorating assistants.