Baked Lemon Blueberry Doughnuts
Ingredients
- 1/4 cup unsalted butter
melted
- 1/4 cup canola or vegetable oil
- 3/4 cup granulated sugar
150 g
- 2 large eggs
- 2 tsp vanilla extract
- 1-2 tsp grated lemon zest
depending on your tastes
- 1 cup buttermilk
or substitute regular milk
- 2 2/3 all-purpose flour
350g
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
- 2 cups powdered icing sugar
- 1-2 tsp lemon zest)
(optional
- 7-8 tbsp fresh lemon juice or milk
see notes
Directions
- 1
Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
- 2
In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
- 3
Add in eggs, vanilla, lemon zest and buttermilk and whisk until smooth.
- 4
Add flour, baking powder, baking soda and salt, and whisk just until combined. Stir in blueberries. Batter will be thick (see notes).
- 5
Spoon batter into a large disposable piping bag or freezer bag (optional method – see notes. You can also spoon batter into doughnut pan). Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
- 6
Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
- 7
Make the glaze:In a medium bowl (not too deep as you’ll want to be able to dip your doughnuts), combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed. You want your glaze to be thin enough to evenly coat your doughnuts, but thick enough that it will set and become dry to the touch.
- 8
When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set (or, just shove them right in your mouth!).
Baked Lemon Blueberry Doughnuts
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About this Recipe
Craving a delightful treat that’s easy to make and bursting with fresh flavors? These Baked Lemon Blueberry Doughnuts are the perfect answer, especially as a bright start to your day or a lovely afternoon pick-me-up, ideal for Spring.
Why These Doughnuts Work
This recipe shines because it delivers incredibly moist and tender doughnuts with minimal effort. By baking instead of frying, you get a lighter, less greasy result, while the combination of buttermilk and melted butter ensures a perfectly soft crumb. The bright lemon and sweet blueberries create a classic flavor pairing that feels both comforting and invigorating.
What truly sets these apart is their remarkable texture—super moist and cake-like, without being dense. You can expect a delicate balance of tangy lemon zest cutting through the sweetness of the granulated sugar and plump blueberries. The optional lemon glaze adds an extra layer of bright citrus, making each bite a harmonious blend of sweet and tart. These doughnuts are designed to be surprisingly straightforward to prepare, bringing homemade goodness to your kitchen with ease.
Customization & Variations
Feel free to adjust the intensity of the lemon flavor; the recipe suggests 1-2 teaspoons of grated lemon zest in the batter, so use less for a subtle hint or more for a bolder pucker. If you don't have buttermilk on hand, you can easily substitute it with regular milk in the batter without compromising the delicious outcome. For the glaze, you have the option of using fresh lemon juice for a zesty finish or milk for a sweeter, milder icing.
These Baked Lemon Blueberry Doughnuts are ideal for a weekend brunch, a special breakfast, or simply as a fresh dessert for any occasion. Serve them fresh from the oven with a cup of coffee or tea for a truly delightful experience.