Lemon Blueberry Baked Donuts

Sweet, tart and bursting with juicy blueberries, these lemon blueberry baked donuts are perfect for a delicious springtime dessert, breakfast or brunch! These donuts are loaded with blueberry flavor and covered in a lemony glaze that is impossible to resist, not just in the spring, but any time of year!

baked lemon blueberry donuts

Although I’m a chocolate lover at heart, when the weather begins to warm up and the sun starts to break through the cloudy days of winter, I’ll be honest that I’m ready for fresh, bright flavors. In the springtime, I love anything citrus-y or fruity, and these baked lemon blueberry donuts do not disappoint! If you’re like me and need a bright and sunny recipe to welcome in the warm spring days, this recipe is for you.

What I also love about these lemon blueberry donuts is that they are baked, not fried. Traditional donuts can be very greasy and heavy, not to mention the frying process is very messy and hard to clean up! These baked donuts are much lighter on the oil, and they’re very easy to whip up. Baked donuts have a similar texture to a cupcake, so they won’t have the same taste as a fried donut at all. But, if I’m completely honest with you, I like them better!

Ingredients You Need

baked lemon blueberry donut ingredients

All-Purpose Flour~ For this recipe, regular white flour is best. Although many of my recipes use whole-wheat flour, I would not use it in these donuts because they will be end up being dense and gummy.

White Granulated Sugar~ Just regular white sugar is perfect for this recipe. I would not recommend substituting liquid sweeteners like honey or maple syrup for the sugar.

Baking Soda, Baking Powder, Salt~ As with all of my recipes, these ingredients are super-duper important! Without them, your donuts will be flat and flavorless.

Lemon Zest~ This ingredient is key to a strong lemon flavor in your donut batter. Be sure when you’re zesting your lemons to only zest the yellow part. Don’t use the white “pith” because it will give your donuts a bitter taste.

Lemon Juice~ Lemon juice adds another boost of lemon flavor, and it also reacts with the baking soda to give your donuts an extra fluffy texture. For the best flavor, be sure to use freshly squeezed juice, not bottled.

Whole Milk~ I highly recommend using whole milk in these donuts because they will have a moister, softer crumb. You can use lower fat milk, but your donuts will be a bit dry. I haven’t experimented with plant-based milk, but let me know if you give something like almond, soy or coconut milk a try.

Oil~ I opted to just use canola oil, but you can use vegetable, olive or coconut oil if you prefer. Melted butter would probably work well too.

Egg~ Eggs are important for leavening, so I don’t recommend leaving this ingredient out. I haven’t tried using an egg substitute like flax eggs, so I cannot vouch for those results.

Blueberries~ I have made these donuts with both fresh and frozen blueberries and either will work. However, I will say that I prefer the texture of the donuts made with fresh berries versus the ones made with frozen.

The Dance

I love how simple these lemon blueberry donuts are to make! To start, add the white sugar and lemon zest to a bowl. Use your fingers to massage the zest and sugar together until you can smell a very strong lemony flavor. Massaging these ingredients helps to release the lemon oils in the zest, which means you will have a stronger lemon flavor in your donuts.

lemon zest and sugar

After massaging the zest and sugar, add the lemon juice, oil and whole milk and whisk together until combined. In a separate bowl, whisk together the the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined before folding in the blueberries. Your batter will be slightly thick, but runny, much like a cake batter. Spoon the batter into donut pans, or if you don’t have donut pans, you can use mini muffin or regular muffin tins and make cupcakes. Or, you could even pour the batter into a loaf pan to make a glazed loaf cake.

Make a simple glaze by whisking together powdered sugar and lemon juice and spoon over the warm donuts. These donuts are amazing warm, but you can serve them completely cooled too. View the video below for a recipe visual:

baked lemon blueberry donuts

One bite of these lemon blueberry donuts and you’ll feel like you’re basking in summer sunshine…..

As the weather gets warmer, these are perfect for welcoming in the new season. They would even be great for a festive Easter morning breakfast! However and whenever you choose to enjoy these, I know you’ll love them as much as I do. Because, I’m warning you, they’re dangerously delicious 😉

Happy Spring!

baked lemon blueberry donuts
lemon blueberry donuts

Lemon Blueberry Baked Donuts

Sweet, tart and bursting with juicy blueberries, these lemon blueberry baked donuts are perfect for a delicious springtime dessert, breakfast or brunch! These donuts are loaded with blueberry flavor and covered in a lemony glaze that is impossible to resist, not just in the spring, but any time of year!
5 from 5 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 donuts
Calories 215 kcal

Ingredients
  

Donut Ingredients

  • 2/3 cup white granulated sugar
  • 2 tbsp lemon zest about 2 large lemons
  • 2 tbsp fresh lemon juice about 1 large lemon
  • 2 tbsp canola or vegetable oil
  • 1 large egg
  • 3/4 cup whole milk
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh blueberries

2-Ingredient Lemon Glaze

  • 2 cups powdered sugar
  • 3-4 tbsp fresh lemon juice about 2 large lemons

Instructions
 

  • Preheat your oven to 350 °F and grease two 6-count donut pans with cooking spray.
  • In a large bowl, combine the sugar and lemon zest. Massage the zest and sugar together with your fingers for about a minute or until fragrant. To the sugar/zest mixture, add the lemon juice, oil, egg and whole milk. Whisk together and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients and stir until just combined before gently folding in the blueberries.
  • Spoon the batter in your prepared donut pans until the molds are about 2/3 full. Bake for 10-12 minutes or until a toothpick inserted into the center of one comes out clean. Allow donuts to cool 5 minutes in the pan before gently turning them out onto a wire cooling rack.
  • Make the lemon glaze by whisking together the powdered sugar and lemon juice. Dip the donuts into the glaze and then place them back onto the wire rack to finish cooling. Serve and enjoy!

Notes

*If you don’t have a donut pan, you can bake the batter in a mini or regular muffin tin, but you will need to adjust the baking time a a bit. Or, you can bake the batter in a loaf pan to make a loaf cake. Again, you will need to extend the baking time accordingly.
**I love a very lemony, tart glaze, but if you want a more subdued flavor, you can substitute half of the lemon juice in the glaze for milk or heavy cream.
Keyword blueberry, donuts, lemon


10 thoughts on “Lemon Blueberry Baked Donuts”

  • 5 stars
    The perfect thing to complete my Easter table. I love the combo of bright lemon and sweet blueberries!

  • 5 stars
    Oh how wonderful these doughnuts are! While I like chocolate, I LOVE fruity and tangy, and these are magnificent! These definitely need to be a regular treat in my house. 🙂

  • 5 stars
    I find myself coming back to this recipe over and over again. I have made this into little Bundt cakes or a coffee cake. It is always a favorite whenever a serve it and it screams summer refreshment!

    • Aww I’m so glad you have been enjoying this recipe, Alli! It’s definitely a favorite of mine too. I love the idea of making it into mini Bundt cakes or coffee cake! 😀

  • You mention EGGS in your write-up and their importance; however, they are not in your list of ingredients nor are they in your instructions. How many? When do we incorporate them?

    • Hi Monika! I’m so glad you pointed this out because I did indeed make a mistake in not including the egg in the instructions! I have updated the recipe to include how many eggs and how to incorporate them. I apologize for that mistake. Please let me know if you have any more questions! 😀

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