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Baked Lemon Blueberry Donuts

written by Ashley Fehr

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4.71 from 47 votes
Prep Time 15 minutes
Total Time 23 minutes
Servings 14 donuts

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Last updated on March 1, 2024

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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 he’d seen a mini doughnut maker in the clearance section for $9, and I had to buy it. Because if there’s anything better than eating a homemade doughnut, it’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 wasn’t going to leave it there. But then I thought about sharing some pumpkin cake pops on the blog, and Step 3 being “now whip out your pumpkin-shaped cake pop pan”, 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 I’m a little worried they’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 it’s not really working.

Back to my trusty doughnut pan.

baked donut on cooling rack dripping with glaze

Turns out, they weren’t dense and chewy at all. They are soft, and cakey, and lemony, and springy, and PERFECT.

And they’ve made me a hardcore believer in the homemade baked doughnut. So there’s a good chance you’ll see about 713 variations of them in the next couple months.

I hope you won’t be mad?

overhead image of 6 baked donuts with glaze

More Lemon Blueberry love:

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Baked Lemon Blueberry Doughnuts

written by Ashley Fehr

4.71 from 47 votes
Baked Lemon Blueberry Doughnuts: So fresh and perfect for Spring! They’re easier than you think, and super moist! www.thereciperebel.com
overhead image of 6 baked donuts with glaze
Review
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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
  • 1-2 tsp lemon zest (optional)
  • 7-8 tbsp fresh lemon juice or milk see notes
US Customary – Metric

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 – see notes. You can also spoon batter into doughnut pan). Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’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 you’ll want to be able to dip your doughnuts), combine sugar, zest, 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 – that’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 don’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 you’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. Alice Han says

    I am new to baking but I decided to bake more during Coronavirus quarantine season, and OMG this recipe is AMAZING. O.M.G. This is so good ^__^

    Reply

  2. Jody says

    I’m wondering if anyone has tried freezing these before glazing We have a big bake sale coming up and I’d like to get a Head Start Suggestions???

    Reply

  3. Amateur baker says

    Didn’t have a doughnut pan so I used a muffin tin and they worked perfectly and were just like timbits

    Reply

  4. Kimberlee Schenz says

    My daughters and I made these doughnuts this morning because blueberries were on sale so we have a ton of blueberries. And we love doughnuts! They were delicious! And so easy! I will definitely be making more doughnuts now that I know how quickly they bake! Thanks for the recipe!

    Reply

  6. Elisa says

    First time making doughnuts and using my donut pan and they came out exactly like the images. I’m so glad! 🙂

    Reply

  8. Allie says

    I tried this recipe with my brand new doughnut pan, I had never made doughnuts before so I was a little nervous but I followed the recipe exactly and they came out perfect! They looked just as good as the pictures and were delicious! Thank you!

    Reply

  10. MARSHA says

    I CAN’T WAIT TO TRY THESE! I’M SCARED TO ASK – DO YOU HAVE ANY IDEA OF THE NUTRITION (CALORIES ETC) VALUE OF THESE? THANKS

    Reply

  12. Julie says

    My 3yo daughter loves to mix up batter. We made these tonight. I need more pans! Your recipe made 14 standard size donuts plus a full pan of mini size. It was well past her bed time, but we delivered a few doughnuts to her “Ganmom”. She is traveling tomorrow and will share them with other family members of ours. Thank you for a delicious recipe!

    Reply

  14. Sara says

    I was super excited to use my brand new doughnut pan and I was looking for an easy recipe. These ended up being a huge success at my work bake sale and I’m making them again for a Christmas potluck. Love, LOVE them. I ended up using frozen blueberries and they worked really well. I will definitely make the glaze thicker this time though. Thank you SO MUCH!

    Reply

  17. CL Griffin says

    Another “doughnut” speller/eater here! I think a batch of these will be perfect this mid-week morning, so I’m very happy that I invested in a second doughnut pan (I get to eat sooner than when I only had one pan)! But I think you wanted to say the glaze should dry to the “touch” instead of “tough”! I’m a spelling snob too! 😉 Thanks for a wonderful recipe and a giggle too.

    Reply

  19. Sa-eeda Daniels says

    Wow! These look super amazing!
    It’s Winter on our side of the world now, so no blueberries just yet. Hoping to make them soon!
    I absolutely love baked doughnuts! (And yes, we South Africans spell like the British :p)

    So glad I follow you on FB!

    Thanks for sharing from a chilly Cape Town
    Sa-eeda 🙂

    Reply

    • Ashley Fehr says

      Thank you so much Sa-eeda! And thanks for following on Facebook! We are just getting our first fresh summer berries here and it’s very exciting — I’m going to have to make another batch soon!

      Reply

      • Sa-eeda Daniels says

        Hopefully I make mine before yours 😛
        With frozen berries if I have to.

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