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Blueberry Pomegranate Donuts with Pomegranate Glaze

By: Carolyn Ketchum, food writer and recipe developer, All Day I Dream About Food (
This image courtesy of

For a fun and sumptuous baked donut recipe, try out this recipe for Blueberry Pomegranate Donuts with Pomegranate Glaze from Carolyn Ketchum, food writer and recipe developer, All Day I Dream About Food (


This donut recipe comes from Carolyn Ketchum, food writer and recipe developer, All Day I Dream About Food (

For more information on Carolyn and to see more of her great healthy recipes, check out her Featured Foodies food blogger profile page.



  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup POM Wonderful 100% pomegranate juice
  • 1 cup blueberries
  • GLAZE:
  • 3/4 cup icing sugar
  • 1 1/2 tablespoon POM Wonderful 100% pomegranate juice
  • Sprinkles (optional)


  1. For the donuts, preheat oven to 325 degrees F and grease the holes of a donut pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in eggs, butter, vanilla and pomegranate juice until well combined. Stir in the blueberries.
  3. Fill each donut hole 2/3 full. Bake for 11 minutes, or until firm to the touch and lightly browned.
  4. Let cool 5 minutes in pan, then flip out onto wire rack to cool completely. Wipe out pan with clothe, re-grease and re-fill until all of the batter is used.
  5. For the glaze, whisk icing sugar and pomegranate juice together in small bowl until smooth. Spread over tops of cooled donuts. If using sprinkles, add before glaze dries.

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QUESTION Can I leave out the blueberries without changing the recipe? Thank you so much

If you take out the blueberries, the only thing that would change would be the taste. Enjoy!


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