These blueberry cream cheese doughnuts are super fluffy with a creamy, tangy blueberry filling with a nod to the maple leaf.


For the doughnuts

  • 2¼ cups (286g) bread flour
  • 2½ tablespoons maple sugar (or granulated sugar)
  • ½ tablespoons salt
  • 1 tablespoon milk powder
  • ½ tablespoon active dry yeast
  • 2½ tablespoons (35.44g) unsalted butter
  • 1 egg
  • ½ cup (120ml) water

For the filling

  • 1 cup (150g) frozen blueberries
  • ¼ to ⅓ cup maple syrup
  • 1 8oz package (227g) cream cheese


For the doughnuts

  1. Place the bread flour, sugar, salt, milk powder, yeast, butter, egg, and water into a bread machine and set it on the dough setting.
  2. Take the dough out onto a floured surface and roll it out to about ½in (1.3cm).
  3. Cut out 3in (8cm) circles. Place the doughnuts on pieces of parchment paper, cover the doughnuts with plastic wrap, set it somewhere warm and let it rise again until it doubles in size.
  4. Heat your oil to 356°F (180°C) and fry each doughnut about a minute and a half on each side. Take them out onto a wire rack lined with paper towels to drain any extra oil.
  5. If coating doughnuts with maple or granulated sugar, coat the doughnuts while they’re still warm but cooled enough to touch.

For the filling

  1. In a small saucepan, heat the blueberries and maple syrup on medium heat. When the blueberries release their juice and the mixture becomes soupy, turn the heat down to low and let it simmer for about 8 minutes. Take it off the heat and set aside.
  2. If you want the filling to be smooth, use a regular blender or emersion blender to purée the blueberry mixture.
  3. In a bowl, cream the cream cheese. Add the blueberry mixture and stir until combined.

To assemble

  1. Put the blueberry cream cheese filling into a piping bag with a piping tip.
  2. Using a chopstick, poke a hole into each doughnut.
  3. Insert the piping tip and fill each doughnut with the blueberry cream cheese filling.