This Baked Blueberry Fritters recipe requires a handful of simple ingredients and just 30 minutes from start to warm and ready to eat! With a caramelized, crunchy outside and soft, fluffy inside, this baked blueberry fritters recipe is a fun, easy way to brighten your mornings!
We’ve started to get quite a collection of baked fritter recipes on here. And for a good reason, they are super easy to make and delicious!
The hardest part is waiting for them to cool enough to dig in.
Just like our latest, Baked Blueberry Fritters!
Based off of our reader-favorite Baked Apple Fritters, these Baked Blueberry Fritters swap out the apples for lots of fresh blueberries and add a hint of nutmeg to the cinnamon.
The result is a batch of sweet, berry fritters that disappeared in a surprisingly short amount of time!
A perfect summertime treat that can be enjoyed any time of day!
How to Make Baked Blueberry Fritters
Making these rhubarb fritters is a lot like making scones. You whisk together your dry ingredients, cut in your butter, add in your combined wet ingredients, and stir it all together until just combined. Simple!
Start by preheating your oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray. Make sure that your baking sheet can go under the broiler.
In a large bowl, whisk together the all-purpose flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Cut in cold butter until mixture appears to have coarse crumbs.
In a small bowl, whisk together the milk, egg, and vanilla extract.
Add your wet ingredients to your dry ingredients, and stir until mixture is just combined. You do not have to stir until the mixture is smooth, just combined.
Gently fold in the fresh blueberries with a spatula. (Make sure that they have been patted dry after being rinsed. The extra moisture can cause the fritters to spread too much when baking.)
Drop mixture by heaping 1/4 cup-full onto the prepared baking sheet. (If you want to make small fritters, use a heaping tablespoonful.)
A trigger ice cream scoop works well for this. A measuring cup will give you more nooks and crannies for the glaze to settle into once baked, but the ice cream scoop is less messy.
Bake for 11-13 minutes, or until bottoms are golden brown and center is set. (If you are making small fritters, start checking for doneness at 8 minutes.)
Remove baking sheet to a wire rack, and turn oven to broil.
After turning oven to broil, prepare glaze. Whisk together confectioner’s sugar, 2 Tablespoons milk, and vanilla extract until smooth.
Brush a thin layer of glaze over the fritters.
Place fritters under broiler. Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.
Carefully remove baking sheet to a wire rack. Stir remaining 1/2 teaspoon of milk into the remaining glaze. Brush the rest of the glaze over warm fritters.
Allow the glaze to harden, then enjoy! We found that the cinnamon and cardamom flavor shone through once the fritters were on the cooler side.
These fritters are the best eaten same day. If there are leftovers, store them in an airtight container. Eat leftovers within one to two days.
Tips for Success
- While I normally am all for using whole wheat flour in recipes, I really recommend that you stick to all-purpose flour or white whole wheat flour. The texture is noticeably different, as well as the flavor. So, if you want to go all whole wheat, just know that it will change things.
- Make sure that your blueberries are patted dry after rinsing. The excess moisture will cause the fritters to spread too much when baking.
- Do not overmix. It will be tempting to mix the batter until everything is smooth. It’s a lot like a muffin mix where you just need to stir until combined. The result will be a soft, melt-in-your-mouth fritter.
- To get the batter on the baking sheet you can either use a 1/4 cup measuring cup or a trigger ice cream scoop. The measuring cup gives you more nooks and crannies for the glaze to settle into once baked. However, the ice cream scoop is less messy.
Love baked fritters? More baked fritter recipes to try!
Baked Blueberry Fritters
This Baked Blueberry Fritters recipe requires a handful of simple ingredients and just 30 minutes from start to warm and ready to eat! With a caramelized, crunchy outside and soft, fluffy inside, this baked blueberry fritters recipe is a fun, easy way to brighten your mornings!
Ingredients
For the Fritters
- 1 1/2 Cups all-purpose flour
- 1/4 Cup brown sugar
- 1/4 Cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 Tablespoons butter, cold and cut into pieces
- 1/2 Cup milk (the higher the fat content, the richer the flavor and better the texture)
- 1 egg
- 1 teaspoon vanilla extract
- 1 Cup fresh blueberries, rinsed and patted dry**
For the Glaze
- 1 Cup confectioner's sugar
- 2 Tablespoons + 1/2 teaspoon milk (a higher fat percentage works best)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray. (Make sure that your baking sheet can be used under a broiler!)
- In a large bowl, whisk together all-purpose flour, brown sugar, sugar, baking powder, cinnamon, nutmeg, and salt. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to dry ingredients, and stir until just combined. Gently stir in fresh blueberries.
- Drop by heaping 1/4 cup full onto prepared baking sheet. (If you want to make small fritters, use a heaping tablespoon-full.)
- Bake for 11-13 minutes, or until bottoms are golden and center is set. (If you are making small fritters, start checking for doneness at 8 minutes.) Remove baking sheet to a wire rack, and turn oven to broil.
- After turning oven to broil, prepare the glaze. Whisk together confectioner's sugar, 2 Tablespoons milk, and vanilla extract until smooth. Brush a thin layer of glaze over the fritters. Place under broiler. Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.
- Carefully remove the baking sheet to a wire rack. Stir remaining 1/2 teaspoon of milk into the remaining glaze. Brush the rest of the glaze over the warm fritters.
- Allow glaze to harden, and enjoy!
- These fritters are best eaten the same day. If there are leftovers, store in an airtight container for 1-2 days.
Notes
**Make sure that your blueberries are patted dry after rinsing. The excess moisture will cause the fritters to spread too much when baking.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 294Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 275mgCarbohydrates: 48gFiber: 1gSugar: 28gProtein: 4g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
