Whip up these moist, flavorful Lemon Blueberry Donuts today! These baked lemon blueberry donuts are simple to make and perfect for satisfying any donut craving. They feature bright lemon zest and bursts of juicy blueberries baked right into the batter, and a sweet lemon glaze to finish. They’re a great alternative to fried donuts and bake quickly for an easy treat.
Baked Lemon Blueberry Donuts are a family favorite because the lemon and blueberry combination is bright and comforting. They’re tender, slightly cakey, and popcorn-blueberry sweet with a fresh lemon finish from the glaze.
Lemon Blueberry Donuts
Baked donuts are ideal when you want the flavor of a donut without the extra oil from frying. This recipe comes together with simple mixing — no special equipment beyond a bowl and whisk — and yields great results. Once baked, dip or drizzle with the lemon glaze and serve warm or at room temperature.
Do you need a donut pan?
A donut pan will give you the classic ring shape. If you don’t have one, a mini muffin pan will work fine — you’ll end up with mini muffins that taste exactly the same as the donuts. The shape won’t change the flavor, though baking times will vary depending on pan size. The donuts are done when a toothpick inserted in the center comes out clean.
How to make Lemon Blueberry Donuts
Making these homemade lemon blueberry donuts is straightforward. Start by preparing the batter, then fold in the blueberries and bake. The basic steps are below; follow the detailed recipe card for exact measurements and timing.
Combine melted butter, oil, and sugar in a mixing bowl and whisk until smooth. Add the eggs, vanilla, milk (soured milk described in the recipe), and lemon zest. If you want extra lemon brightness, a small amount of lemon extract can be added, but fresh zest is the primary source of flavor.
Stir in the flour and baking powder until just combined. To prevent blueberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter. Fresh or frozen blueberries both work; frozen berries may tint the batter slightly.
Grease the donut pan well. Transfer batter to a piping bag or a resealable storage bag and snip a hole in the corner (large enough for any whole blueberries to pass through). Pipe the batter into each cavity, filling about three-quarters full, then bake until the tops are light golden and a toothpick comes out clean.
Let the donuts cool in the pan a few minutes before transferring to a rack to cool completely. While they cool, prepare the lemon glaze by whisking powdered sugar and fresh lemon juice until just thick enough to coat the donuts. Dip or drizzle the cooled donuts, let the glaze set, and enjoy.
If you prefer, you can skip the glaze and serve the donuts plain — either way they’re delicious.
Best way to store leftover baked donuts
Because these donuts contain blueberries, storing them in the refrigerator will extend freshness. Place cooled donuts in an airtight container and keep refrigerated for several days. You can also freeze unfrosted donuts for up to three months — leave off the glaze when freezing to prevent sogginess and glaze the donuts after thawing.
Want more donut recipes
- Coffee Custard Filled Donuts | A rich, coffee-filled donut for a decadent breakfast or snack.
- Potato Donuts | A unique twist using potatoes for a tender cake-like donut.
- Homemade Cake Donuts | A classic cake donut recipe that pairs perfectly with coffee or hot cocoa.
This recipe has been updated to address donuts not rising properly. Follow the recipe card below for best results.
Lemon Blueberry Donuts
Ingredients
Donuts
- 4 tablespoons butter, melted
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- lemon zest from 1 lemon
- 1 cup soured milk (1 cup whole milk minus 1 tablespoon, plus 1 tablespoon lemon juice)
- 2 2/3 cups self-rising flour
- 1 teaspoon baking powder
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon self-rising or all-purpose flour for coating blueberries
Glaze
- 1 1/2 cups powdered sugar
- 4 tablespoons lemon juice
Instructions
Donuts
- Preheat oven to 425°F. Grease the cavities of a donut pan with non-stick baking spray.
- In a large bowl, whisk together the melted butter, vegetable oil, and granulated sugar until combined.
- Add the eggs, vanilla, lemon zest, and soured milk. Whisk until smooth.
- Stir in the self-rising flour and baking powder until just incorporated.
- Toss the blueberries in 1 tablespoon flour to keep them from sinking, then fold them gently into the batter. If using frozen berries, the batter may turn slightly purple.
- Transfer batter to a piping bag or storage bag and cut a 1/2–1 inch hole. Pipe into the donut pan, filling cavities about 3/4 full.
- Bake 8–10 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan a few minutes, then transfer to a wire rack to cool completely before glazing.
Glaze
- Whisk together powdered sugar and lemon juice until you reach a slightly thick glaze that will coat the donuts. Add a little more lemon juice if needed to thin.
- Dip the tops of cooled donuts into the glaze, allowing excess to drip off, then set them aside until the glaze firms up.
- Store glazed or unglazed donuts in an airtight container.
Notes
Nutrition
Carbohydrates: 34g | Protein: 3g | Fat: 7g | Sugar: 20g
(Nutrition facts are estimates and not guaranteed to be exact.)