Baked Lemon Blueberry Donuts are a light and fluffy treat bursting with tangy lemon flavor and sweet, juicy blueberries. Topped with a bright lemon glaze, these baked donuts are perfect for breakfast, brunch, or dessert. They’re easy to make, healthier than fried donuts, and a delicious way to celebrate the flavors of spring and summer!
Why You’ll Love This Recipe
- Baked, not fried—lighter and less messy to prepare.
- A perfect balance of tangy lemon and sweet blueberries.
- Quick and easy to make with simple ingredients.
- Customizable with different glazes or toppings.
- A beautiful and delicious addition to any breakfast or dessert table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Donuts:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Lemon zest
- Buttermilk (or milk with a splash of lemon juice)
- Eggs
- Unsalted butter (melted)
- Vanilla extract
- Fresh or frozen blueberries (tossed in a bit of flour to prevent sinking)
For the Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- Lemon zest (optional, for extra flavor)
Directions
Make the Donuts
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a donut pan or spray with nonstick cooking spray. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest. - Combine Wet Ingredients:
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. - Mix the Batter:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the blueberries. - Fill the Donut Pan:
Spoon the batter into the prepared donut pan, filling each cavity about ¾ full. - Bake:
Bake for 10-12 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean. - Cool:
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Lemon Glaze
- Prepare the Glaze:
In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. Add lemon zest if desired. Adjust the consistency by adding more lemon juice or powdered sugar. - Glaze the Donuts:
Dip the cooled donuts into the glaze, allowing the excess to drip off. Place the glazed donuts on a wire rack to set.
Servings and Timing
- Servings: 12 donuts
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend.
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter.
- Berry Medley: Replace blueberries with a mix of raspberries, blackberries, or diced strawberries.
- Cream Cheese Glaze: Swap the lemon glaze for a tangy cream cheese glaze.
- Sugar-Coated Donuts: Skip the glaze and coat the donuts in cinnamon sugar while warm.
Storage
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigeration: Refrigerate for up to 5 days; bring to room temperature before serving.
- Freezing: Freeze unglazed donuts for up to 3 months. Thaw, then glaze before serving.
FAQs
1. Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter to prevent excess moisture.
2. How do I prevent the blueberries from sinking?
Toss the blueberries in a bit of flour before folding them into the batter.
3. Can I make these donuts without a donut pan?
Yes, use a muffin tin or create DIY foil molds to shape the donuts.
4. Can I make mini donuts?
Yes, adjust the baking time to 8-10 minutes for mini donuts.
5. Can I use regular milk instead of buttermilk?
Yes, add 1 tablespoon of lemon juice or vinegar to regular milk to create a buttermilk substitute.
6. How do I keep the glaze from running off?
Ensure the donuts are completely cooled before dipping them in the glaze.
7. Can I double the recipe?
Yes, double all the ingredients and bake in batches.
8. What’s the best way to zest a lemon?
Use a microplane grater to finely zest the lemon, avoiding the bitter white pith.
9. Can I add more lemon flavor?
Increase the lemon zest in the batter and add some lemon zest to the glaze.
10. What pairs well with these donuts?
Serve with coffee, tea, or a refreshing glass of lemonade for a perfect pairing.
Conclusion
Baked Lemon Blueberry Donuts are a delicious and beautiful treat that’s easy to make and perfect for any occasion. With their zesty lemon flavor, bursts of blueberries, and a tangy glaze, these donuts are a fresh and light alternative to traditional fried donuts. Whip up a batch and enjoy the sweet taste of spring!
Print
Baked Lemon Blueberry Donuts
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 donuts 1x
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Description
These Baked Lemon Blueberry Donuts are soft, fluffy, and bursting with fresh blueberry and zesty lemon flavors. Topped with a sweet lemon glaze, they make a perfect breakfast, brunch, or snack treat!
Ingredients
- For the Donuts:
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (80 ml) milk
- 1/3 cup (80 ml) Greek yogurt (or sour cream)
- 1/4 cup (60 ml) unsalted butter, melted and slightly cooled
- 2/3 cup (135 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup (150 g) fresh or frozen blueberries (tossed in 1 teaspoon flour to prevent sinking)
- For the Lemon Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 6-count donut pan or line with non-stick spray.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine the Wet Ingredients:
- In another bowl, mix the milk, Greek yogurt, melted butter, sugar, egg, vanilla extract, lemon juice, and lemon zest until smooth.
- Mix the Batter:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fill the Donut Pan:
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake:
- Bake for 10-12 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Glaze the Donuts:
- Dip the tops of the cooled donuts into the glaze and return them to the wire rack to set.
- Serve:
- Enjoy immediately or store in an airtight container for up to 2 days.
Notes
- Use fresh or frozen blueberries. If using frozen, do not thaw them to prevent excess moisture.
- Substitute milk with almond milk or oat milk for a dairy-free option.
- These donuts can be frozen (without glaze) for up to 3 months. Thaw and glaze before serving.