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.
Got extra lemons? Make these Lemon Poppy Seed Muffins, these Glazed Lemon Cookies or this Moist Lemon Bundt Cake recipe!
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.
(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.
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?
More Lemon Blueberry love:
- Lemon Blueberry Cream Cheese Coffee Cake
- Cream Cheese Filled Blueberry Lemon Bread
- Greek Yogurt Lemon Bundt Cake
Baked Lemon Blueberry Doughnuts
written by Ashley Fehr
Ingredients
- ¾ cup granulated sugar, (150g)
- ¼ cup unsalted butter, melted
- ¼ cup oil
- 1 cup buttermilk
- 2 large eggs,, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest, (from 1 lemon)
- 2⅔ all-purpose flour, (350g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup fresh blueberries
Glaze
- 2 cups powdered sugar, (220g)
- 7-8 tablespoons freshly squeezed lemon juice, (from 2-3 lemons, divided)
Instructions
- Preheat the oven to 425°F. Grease two donut pans with butter or spray with nonstick spray.
- In a large bowl, combine the sugar, butter, and oil and whisk about 2 minutes, until smooth.
- Add the buttermilk, eggs, vanilla, and lemon zest and whisk until smooth.
- Add the flour, baking powder, salt, and baking soda, and whisk until just combined. Stir in the blueberries. (The batter will be thick.)
- Spoon the batter into a large disposable piping bag or zip-top bag. Cut off the end of the bag so the opening is about ½- ¾” wide. (Big enough for the blueberries to get through!) Pipe the batter around each donut hole. (The batter should just fill the indent because the donuts will expand and rise.)
- Bake for 7 to 8 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes before transferring the donuts from the pan to a wire rack to cool completely.
Make the Glaze
- In a medium-sized shallow bowl, combine powdered sugar and 6 tablespoons of the juice. Add an additional 1 to 2 tablespoons of juice if needed. (You want the glaze to be thin enough to evenly coat your donuts, but thick enough that it will set completely.)
- When the donuts are completely cool, dip the tops into the glaze, overturn and set on a cooling rack so the glaze runs down the sides. Set aside for the glaze to set. (It happens quickly!)
Video
Notes
*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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 ^__^
Ashley Fehr says
I am so glad you liked them!
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???
Ashley Fehr says
I haven’t but I think it would work just fine!
Amateur baker says
Didn’t have a doughnut pan so I used a muffin tin and they worked perfectly and were just like timbits
Ashley Fehr says
I love that idea!
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!
Ashley Fehr says
I’m so glad to hear you liked them!
Adena Clark says
These are addictive ❣️
Elisa says
First time making doughnuts and using my donut pan and they came out exactly like the images. I’m so glad! 🙂
Ashley Fehr says
Yay! So happy to hear that!
Kim says
Have you tried making these with gluten-free flour?
Ashley Fehr says
I haven’t, sorry!
Kelly Senyei @ Just a Taste says
Doughnuts (my preferred way of spelling, too) are my favorite food. Your lemon and blueberry combination is perfect for summer!
Ashley Fehr says
Thanks Kelly!
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!
Ashley Fehr says
I’m so happy to hear that! Glad you liked them!
Nicole says
Do you think this would work as a cake? I don’t have a doughnut pan.
Ashley Fehr says
I probably wouldn’t try it but I do have this Lemon Blueberry Coffee Cake if that’s something you’d be into? https://www.thereciperebel.com/lemon-blueberry-cream-cheese-coffee-cake/
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
Ashley Fehr says
Hi Marsha! I don’t, but it’s pretty easy to calculate using the My Fitness Pal Recipe Calorie Calculator 🙂
Susan Conley says
Absolutely into this recipe when it has the combination of lemon and blueberry. Its flavor is gonna be great!!!
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!
Ashley Fehr says
So happy to hear you liked them! I think I must fill my pans a little higher, but they should still turn out the same way 🙂
Jae | Dreaming of Leaving says
I absolutely love this recipe, so much so I included it in my Ultimate Homemade Donut Recipes Roundup! Great post, have a great day xo
https://dreamingofleaving.com/2017/01/01/the-ultimate-homemade-donut-recipe-roundup/
Ashley Fehr says
Thanks!
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!
Ashley Fehr says
I’m so glad you liked them! Thanks for coming back and letting me know!
Eden Passante says
My favorite part is the blueberry glaze on top,YUM! Thanks for the recipe!!
Teresa says
These look amazing! I don’t have a doughnut pan, do you think this recipe will work in muffin pans?
Ashley Fehr says
They should bake up just fine! I haven’t tried it but I would love to hear how it goes if you do.
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.
Ashley Fehr says
Haha! Well thank you for pointing that out! I hope you let me know how they turn out!
Megan Huaman says
These are awesome!!!
Ashley Fehr says
Thanks Megan!
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 🙂
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!
Sa-eeda Daniels says
Hopefully I make mine before yours 😛
With frozen berries if I have to.
İlknur says
İtis looking awsomeee 🙂