I’ve always had a soft spot for donuts, and making them at home brings a kind of joy that’s hard to describe. These Baked Lemon Blueberry Donuts are a delightful treat and a big hit with my kids. They’re both zesty and sweet, plus they fill the kitchen with such a wonderful aroma. It’s a simple recipe that doesn’t require any frying, making it an easy go-to for a family weekend breakfast. For more breakfast ideas that are quick and easy, you might enjoy Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
This recipe is a game-changer for anyone who loves donuts but isn’t a fan of deep frying. The combination of lemon and blueberries adds a refreshing twist that’s both vibrant and refreshing. You get a soft, cake-like donut that’s bursting with fresh flavors, thanks to those lovely blueberries and the lemon glaze that just makes everything pop. Plus, baking them means less mess and fewer calories.
Ingredients
- ¾ cup granulated sugar
- 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 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup fresh blueberries
- 2 cups powdered sugar
- 7-8 tablespoons freshly squeezed lemon juice, from 2-3 lemons, divided
Step-by-step instructions
Preheat your oven to 425°F and grease two donut pans. First, whisk together the sugar , butter, and oil in a large bowl until smooth, about two minutes. Next, blend in the buttermilk, eggs, vanilla , and lemon zest until smooth. Then, stir in the flour, baking powder, salt, and baking soda until just combined, before gently folding in the blueberries.
Now, spoon the batter into a piping bag or zip-top bag, cutting off the end to create a ½-¾” wide opening. Carefully pipe the batter into each donut hole, filling them just to the top. Bake for about 7 to 8 minutes, then let them cool for 10 minutes before transferring to a wire rack.
In a medium bowl, mix the powdered sugar with 6 tablespoons of lemon juice. If the glaze seems too thick, add more lemon juice until you reach the desired consistency. Once the donuts have completely cooled, dip the tops into the glaze and set them on a rack to harden.
Recipe tips & variations
Fresh lemons make a world of difference here, both for the zest and the glaze. If you’re in the mood for a twist, try adding a pinch of cinnamon to the batter for a warmer flavor profile. Or swap out the blueberries for raspberries or blackberries if that’s what you have on hand.
Storage & reheating
Store any leftover Baked Lemon Blueberry Donuts in an airtight container at room temperature for up to three days. If you’d like them warm, a few seconds in the microwave does wonders, bringing back that fresh-from-the-oven feel.
FAQs
Absolutely! Just be sure to thaw and pat them dry to prevent the colors from bleeding too much into the batter.
No worries—these can also be made in muffin tins. Just adjust the baking time to about 15 minutes.
Recipes you may like
For more breakfast delights, check out my Breakfast Potatoes Recipe or try something fun with this Breakfast Pizza Recipe . They’re all family favorites that we keep going back to.
Baked Lemon Blueberry Donuts
- Total Time: 25 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Delightful Baked Lemon Blueberry Donuts with a refreshing twist.
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup oil
- 1 cup buttermilk
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest, from 1 lemon
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup fresh blueberries
- 2 cups powdered sugar
- 7–8 tablespoons freshly squeezed lemon juice, from 2-3 lemons, divided
Instructions
- Preheat your oven to 425°F and grease two donut pans.
- Whisk together the sugar, butter, and oil in a large bowl until smooth, about two minutes.
- Blend in the buttermilk, eggs, vanilla, and lemon zest until smooth.
- Stir in the flour, baking powder, salt, and baking soda until just combined.
- Gently fold in the blueberries.
- Spoon the batter into a piping bag or zip-top bag, cutting off the end to create a ½-¾” wide opening.
- Pipe the batter into each donut hole, filling them just to the top.
- Bake for about 7 to 8 minutes, then let them cool for 10 minutes before transferring to a wire rack.
- In a medium bowl, mix the powdered sugar with 6 tablespoons of lemon juice.
- If the glaze seems too thick, add more lemon juice until you reach the desired consistency.
- Once the donuts have completely cooled, dip the tops into the glaze and set them on a rack to harden.
Notes
- Fresh lemons make a world of difference here, both for the zest and the glaze.
- Try adding a pinch of cinnamon for a warmer flavor profile.
- Swap out blueberries for raspberries or blackberries if desired.
- Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg