Lemon Blueberry Donuts
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These Lemon Blueberry Donuts are soft, fluffy, packed with blueberries and topped with a refreshing lemon glaze!
These Lemon Blueberry Donuts are the most refreshing donuts for spring and summer! The donut batter is packed with blueberries and flavored with fresh lemon zest. They’re soft, fluffy and covered in a simple lemon glaze. Plus they’re so easy to make because they’re baked, not fried!
If you’re looking for more lemon recipes try my Lemon Poppy Seed Cookies, Easy Lemon Curd or Lemon Sweet Rolls!
Ingredient Breakdown
All-purpose flour – this gives the donuts structure.
Baking powder/baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.
Buttermilk – adds flavor and makes the donuts so moist!
Granulated sugar – sweetens and softens donuts.
Lemon zest – adds lemon flavor to the donuts by rubbing zest and sugar together until it looks like wet sand. This releases lemon oil from the zest.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.
Egg – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Blueberries – fresh or frozen blueberries will work for this recipe. If you use frozen blueberries do not thaw.
Lemon juice – gives the glaze their lemon flavor. Always use fresh lemon juice!
How To Make Lemon Blueberry Donuts
1. Make the Lemon Blueberry Donut Batter: in a small bowl combine the all-purpose flour, baking powder, baking soda and salt.
2. In a medium bowl rub together the granulated sugar and lemon zest until it looks like wet sand. Whisk in the buttermilk, melted butter, egg and vanilla extract until well combined.
3. Gently fold the dry ingredients into the wet mixture until almost combined, leaving a few streaks of flour then add the blueberries and fold until just combined.
4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
6. Make the Lemon Glaze: In a small bowl whisk the confectioners’ sugar, lemon juice and vanilla extract until smooth. Immediately dip cooled donuts into the glaze. Store Lemon Blueberry Donuts in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
Pro Tips For Lemon Blueberry Donuts
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
- Don’t over fill the pan! Only fill each donut ring 2/3 full.
- If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
- Wait until the cake donuts are COMPLETELY COOLED before dipping in the glaze otherwise it will melt.
More Cake Donut Recipes You’ll Love
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Lemon Blueberry Donuts
Equipment
- Donut pan
- Piping bag or zip-top bag
Ingredients
Lemon Blueberry Donuts
- 150 g (1 1/4 cups) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- ⅛ tsp baking soda
- 75 g (1/4 cup + 2 tbsp) granulated sugar
- zest of 1 lemon
- 120 g (1/2 cup) buttermilk
- 56 g (4 tbsp) unsalted butter, melted
- 1 egg
- ½ tsp vanilla extract
- 100 g (2/3 cup) blueberries fresh or frozen (do not thaw)
Lemon Glaze
- 150 g (1 1/4 cups) confectioners' sugar
- 30 g (2 tbsp) lemon juice
- ¼ tsp vanilla extract
Instructions
Lemon Blueberry Donuts
- Preheat oven to 350°F and lightly grease donut pans.
- In a small bowl combine the all-purpose flour, baking powder, baking soda and salt.
- In a medium bowl rub together the granulated sugar and lemon zest until it looks like wet sand. Whisk in the buttermilk, melted butter, egg and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet mixture until almost combined, leaving a few streaks of flour then add the blueberries and fold until just combined.
- Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
Lemon Glaze
- In a small bowl whisk the confectioners' sugar, lemon juice and vanilla extract until smooth. Immediately dip cooled donuts into the glaze.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Lemon Blueberry Donuts in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
