Baked Lemon Blueberry Doughnuts
Servings: 14 donuts
Calories: 202cal
Baked Lemon Blueberry Doughnuts: So fresh and perfect for Spring! They're easier than you think, and super moist! www.thereciperebel.com
Print Recipe
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
*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.
*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
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