These lemon blueberry donuts are soft and fluffy, topped off with a zesty lemon glaze. Baked donuts are a delicious treat for breakfast or snack.
If you love donuts, you’re going to want to try these sweet and tangy lemon blueberry donut recipe!
Not only is this batch of donuts incredibly tasty, but they’re also incredibly quick to make. In less than an hour you’ll have fresh, warm donuts ready to be enjoyed with a delightful cup of tea or coffee.
Combining two classic flavors, these soft, fluffy lemon blueberry cake donuts are filled with lemon flavor from the lemon zest and the sweetness from the juicy blueberry flavors – it’s a winning combination that everyone will love!
How to Make Baked Lemon Blueberry Donuts
Full List of Ingredients
- 1 cup all-purpose flour, scooped and leveled with a knife
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter softened
- 1/2 cup white granulated sugar
- ¼ cup milk (I used 2%)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 medium lemon zested
- 1 cup fresh blueberries
- 1 teaspoon all-purpose flour
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 2 teaspoons lemon zest (optional)
Instructions
Preheat your oven to 350 degrees f.
Lightly spray the donut pan with your favorite non-stick cooking spray.
In a medium bowl add the dry ingredients: flour, baking powder, baking soda, and salt and whisk together. Then set aside.
In a large mixing bowl, add the butter, sugar, egg, vanilla, and lemon juice and mix together but just enough until everything is mixed together. Do not overmix the batter.
Then slowly incorporate the dry into the wet ingredients. Then drizzle in the milk. Then zest a lemon into the batter.
In a small bowl, add the blueberries and flour and mix them together (this step is optional)
Add the blueberries into the batter and carefully fold them in.
A standard rule of thumb is to fill the donut pan about ¾ of the way full with donut batter.
For the best results when baking, place the pan on the middle oven rack.
Bake for 10 – 15 minutes. Test with a tester to see if they are done, if they are, remove them from the pan, if not put them back into the oven in five-minute increments.
Once they are done, remove them from the oven and let them cool on a cooling rack or parchment paper.
While the lemon blueberry doughnuts are cooling, make the simple glaze.
Once they are done, dip the donuts into the delicious lemon glaze and grate some of the lemon zest onto the top of the donuts and serve.
Store homemade donuts covered at room temperature for up to 3 days or freeze for up to 3 months in an airtight container.*Reheat frozen donuts in the microwave for 15 seconds before enjoying them again!
See Also: Lemon Blueberry Recipes | Blueberry Recipes | Find an Easy Baked Donut Recipe | Baked Blueberry Donut Recipe | Air Fryer Donuts
For best results, fill a pastry bag or ziplock bag with the batter and use a wide tip nozzle. This method allows you to have control and pipe the batter into the prepared donut pan.
Baked Lemon Blueberry Donuts Recipe
Ingredients
- 1 cup all-purpose flour, scooped and leveled with a knife
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter softened
- 1/2 cup white granulated sugar
- ¼ cup milk (I used 2%)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 medium lemon zested
- 1 cup fresh blueberries
- 1 teaspoon all-purpose flour
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 2 teaspoons lemon zest (optional)
Instructions
Preheat your oven to 350 degrees f.
Lightly spray the donut pan with your favorite non-stick cooking spray.
In a medium bowl add the dry ingredients: flour, baking powder, baking soda, and salt and whisk together. Then set aside.
In a large mixing bowl, add the butter, sugar, egg, vanilla, and lemon juice and mix together but just enough until everything is mixed together. Do not overmix the batter.
Then slowly incorporate the dry into the wet ingredients. Then drizzle in the milk. Then zest a lemon into the batter.
In a small bowl, add the blueberries and flour and mix them together (this step is optional)
Add the blueberries into the batter and carefully fold them in.
A standard rule of thumb is to fill the donut pan about ¾ of the way full with donut batter.
For the best results when baking, place the pan on the middle oven rack.
Bake for 10 – 15 minutes. Test with a tester to see if they are done, if they are, remove them from the pan, if not put them back into the oven in five-minute increments.
Once they are done, remove them from the oven and let them cool on a cooling rack or parchment paper.
While the lemon blueberry doughnuts are cooling, make the simple glaze.
Once they are done, dip the donuts into the delicious lemon glaze and grate some of the lemon zest onto the top of the donuts and serve.
Notes
Store homemade donuts covered at room temperature for up to 3 days or freeze for up to 3 months in an airtight container.*Reheat frozen donuts in the microwave for 15 seconds before enjoying them again!
What is the easiest way to pour batter into silicone donut pans?
For best results, fill a pastry bag or ziplock bag with the batter and use a wide tip nozzle. This method allows you to have control and pipe the batter into the prepared donut pan.
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