Baked Lemon Blueberry Donuts

Prep Time 15 minutes
Total Time 23 minutes
Servings 14 donuts

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These Baked Lemon Blueberry Donuts are fluffy, packed with citrus flavor and bursting with blueberries and covered in a tangy glaze! Baked donuts are the perfect healthy breakfast or snack. Includes step by step recipe video.

overhead image of baked lemon blueberry donuts with no glaze

It was a big day here on The Recipe Rebel the day these first appeared: my first successful batch of baked donuts.

I have no idea why it took me so long to get on board.

I first posted this recipe more than TWO years ago (what?!?) but it needed a little love and a new recipe video, and — well — I needed another batch of these doughnuts.

I received a doughnut/donut pan way too long ago for Christmas. I baked doughnuts once, they sucked, and then I put it on the bottom of my stack of baking pans for a couple years.

When we were grocery shopping the other day, my husband told me heโ€™d seen a mini doughnut maker in the clearance section for $9, and I had to buy it. Because if thereโ€™s anything better than eating a homemade doughnut, itโ€™s eating a dozen mini homemade doughnuts.

lemon baked donut being dunked in lemon glaze

(I also saw a pumpkin shaped cake pop pan for 94 cents, and absolutely wasnโ€™t going to leave it there. But then I thought about sharing some pumpkin cake pops on the blog, and Step 3 being โ€œnow whip out your pumpkin-shaped cake pop panโ€, and all of you leaving and never returning. So I left it there.)

So I bring home my mini doughnut maker and some blueberries and lemons.

Lemon Blueberry Doughnuts.

I had a big hankering for citrus and warm weather, so I mixed up some doughnut batter, and stir in some lemon zest and blueberries. The batter is thick, and Iโ€™m a little worried theyโ€™re going to be dense and chewy like my first batch.

Nevertheless, I scoop it into a large disposable piping bag and try piping it into the mini doughnut maker but the blueberries are just too big and itโ€™s not really working.

Back to my trusty doughnut pan.

baked donut on cooling rack dripping with glaze

Turns out, they werenโ€™t dense and chewy at all. They are soft, and cakey, and lemony, and springy, and PERFECT.

And theyโ€™ve made me a hardcore believer in the homemade baked doughnut. So thereโ€™s a good chance youโ€™ll see about 713 variations of them in the next couple months.

I hope you wonโ€™t be mad?

overhead image of 6 baked donuts with glaze

More Lemon Blueberry love:

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Baked Lemon Blueberry Doughnuts

4.67 from 48 votes
Baked Lemon Blueberry Doughnuts: So fresh and perfect for Spring! They’re easier than you think, and super moist! www.thereciperebel.com
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Cuisine American
Course Breakfast, Dessert
Servings 14 donuts
Calories 202cal

Ingredients

  • 1/4 cup unsalted butter melted
  • 1/4 cup canola or vegetable oil
  • 3/4 cup granulated sugar 150 g
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1-2 tsp grated lemon zest depending on your tastes
  • 1 cup buttermilk or substitute regular milk
  • 2 2/3 all-purpose flour 350g
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries

Glaze:

  • 2 cups powdered icing sugar
  • 7-8 tbsp fresh lemon juice or milk see notes

Instructions

  • Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
  • In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
  • Add in eggs, vanilla, lemon zest and buttermilk and whisk until smooth.
  • Add flour, baking powder, baking soda and salt, and whisk just until combined. Stir in blueberries. Batter will be thick (see notes).
  • Spoon batter into a large disposable piping bag or freezer bag (optional method โ€“ see notes. You can also spoon batter into doughnut pan). Cut off the end of the bag so your opening is about ยฝ-3/4โ€ wide (big enough for the blueberries to get through). Pipe batter once around each doughnut hole โ€“ the batter shouldnโ€™t quite fill the hole as theyโ€™ll expand and rise.
  • Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
  • Make the glaze: In a medium bowl (not too deep as youโ€™ll want to be able to dip your doughnuts), combine sugar and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed. You want your glaze to be thin enough to evenly coat your doughnuts, but thick enough that it will set and become dry to the touch.
  • When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set (or, just shove them right in your mouth!).

Notes

*The batter will be thick โ€“ thatโ€™s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you donโ€™t have one.
*If you like more lemon flavour, use fresh lemon juice for the glaze. If you like less lemon flavour, use milk.
*If youโ€™re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.

Nutrition Information

Calories: 202cal | Carbohydrates: 31g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 134mg | Potassium: 101mg | Sugar: 29g | Vitamin A: 170IU | Vitamin C: 4.3mg | Calcium: 47mg | Iron: 0.2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Heather says

    Surprised this had so many stars. Followed the recipe exact. They were just okay. The donut part was boring, we dipped them in the glaze twice to give it added flavor.

    • The Recipe Rebel says

      Iโ€™m sorry to hear the recipe wasnโ€™t to your taste, Heather. The donut is not meant to be served without the glaze. I highly recommend reviewing the recipe as a whole.

    • Jenna says

      I had a similar experience. I just made these a few days ago and found the donut part very bland. I followed the recipe exact as well.

4.67 from 48 votes (32 ratings without comment)

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