Lemon Blueberry Donuts

Whip up these moist and delicious Lemon Blueberry Donuts today! Baked lemon blueberry donuts that are so easy to make, and will satisfy any donut craving you are having. They have lemon zest and blueberries baked into them and are topped with a sweet lemon glaze. Check out the rest of the donut recipes too.

a lemon blueberry donut propped up against a stack of donuts with milk behind it


Baked Lemon Blueberry Donuts are one of my families favorites. The combination of lemon and blueberry is always welcome in our home.

Lemon Blueberry Donuts

Baked donuts are my favorite because they are so easy to make. You don't have to feel guilty about eating a fried donut. Plus they bake up fast, and then you can drizzle on your glaze and dive in.

donut pan with donut batter piped in each cavity and eggs beside pan

Do you need a donut pan?

If you want your donuts to look like donuts, then yes you need a donut pan. Otherwise, you could always reach for a mini muffin pan and make muffin donuts instead of a traditional circle donut with a hole in the center.

brownie mix cookies
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It is really up to you, the shape won't define the flavor. The cook time will vary if you use a different type of pan.

The way to know when these donuts are done is taking a toothpick and sticking it in and seeing it comes out clean of batter.

stack of donuts on a yellow placemat

How to make Lemon Blueberry Donuts

Making homemade lemon blueberry donuts isn't that hard. You start by working on your donut batter.

Add your melted butter, oil and sugar together and whisk. I love this recipe because you can easily just whisk everything together.

Next add in your eggs, vanilla, milk, and lemon zest. If you want an extra punch of lemon flavor, add ¼ teaspoon of lemon extract also. Whisk together!

Add in your flour and whisk one more time.
Lastly, fold in your blueberries using a spatula. They can be fresh or frozen blueberries. If you don't like blue swirls in your batter, I recommend using fresh blueberries.

collage of step-by-step photos on making lemon blueberry donuts

Grease your donut pan. Add the lemon blueberry donut batter into a storage bag or piping bag. Cut a large hole in the corner or tip so that blueberries will slide through.

Pipe the batter into each donut cavity. Place them in the oven to bake.

Once the donuts are done, place them on a cooling rack and then you can begin working on your lemon glaze. When the donuts are cool you can then dip or drizzle on the glaze and enjoy.

college of step-by-step photos on prepping the pan, filling the pan, and glazing the donuts

You can also leave the donuts naked if you don't want to do a glaze. It is up to you how you do them.

stack of donuts on a yellow place mat with lemon and donuts around it

Best Way to Store Leftover Baked Donuts

Because of the blueberries in this, I tend to store my donuts in the fridge. It helps preserve them a bit longer. Just place in an airtight container and then pull one out when you get hungry.

You can even freeze the donuts if you don't plan to eat them all. I always prefer to leave glaze off when freezing so they don't get too mushy once thawed. Store in the freezer for up to three months.

lemon blueberry donuts laid on a marble background with a yellow round place mat with a sliced lemon and blueberries beside the donuts

Want more donut recipes

  • Coffee Custard Filled Donuts | I will never turn down a filled donut and these coffee custard donuts literally make dreams come alive. Rich, caffeine boosted donuts that scream eat me.
  • Potato Donuts | Yes, you read it right, these donuts feature potatoes. A fun twist to a classic recipe.
  • Homemade Cake Donuts | Here is a fantastic cake donut recipe if you are looking for one. Pair with a cup of coffee or hot cocoa and dive in.
baked donut broke in half to show the blueberries with donuts around it and a yellow place mat
stack of donuts on a yellow placemat

Lemon Blueberry Donuts

These baked lemon blueberry donuts are so easy to make, and will satisfy any donut craving you are having. They have lemon zest and blueberries baked into them and are topped with a sweet lemon glaze.
3.34 from 6 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 18 donuts
Calories 208 kcal



  • 4 tablespoons butter melted
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • lemon zest from 1 lemon
  • 1 cup milk
  • 2 ⅔ cups self-rising flour
  • 1 cup blueberries fresh or frozen


  • 1 ½ cups powdered sugar
  • 4 tablespoons lemon juice



  • Preheat oven to 425 degrees. Grease the cavities of a donut pan with non-stick baking spray.
  • Add the sugar, vegetable oil, and melted butter in a large mixing bowl. Whisk until well combined.
  • Add in the eggs, vanilla, milk and lemon zest and continue to whisk until combined.
  • Add in the flour and mix until incorporated.
  • Coat the blueberries in an additional spoonful of flour to prevent them from sinking to the bottom.
  • Fold in the blueberries into the batter. If you're using frozen blueberries, the batter will be tinted purple.
  • Add the batter to a disposable piping bag or storage bag. Cut a hole large enough to put blueberries through it, about ½ inch to an inch.
  • Pipe the batter into the donut pan, filling each cavity about ¾ of the way full.
  • Bake for 8-10 minutes, until the tops are a light golden brown and a toothpick comes out clean.
  • Let cool for a few minutes before removing from the pan and then place the donuts on a cooling rack completely before glazing.


  • Add the powdered sugar and 4 tablespoons of lemon juice to a medium bowl.
  • Whisk together until combined. You'll want the glaze to be just a little thick so it coats the donuts and sticks. If it’s too thick then add a little more lemon juice.
  • Dip the tops of each donut into the glaze, letting the glaze fall over the sides and set aside to harden up.
  • Store in an airtight container.


Storage: Store in an airtight container at room temperature for up to 5 days.


Calories: 208kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 5gCholesterol: 26mgSodium: 36mgPotassium: 53mgFiber: 1gSugar: 20gVitamin A: 131IUVitamin C: 2mgCalcium: 22mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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  1. What do you grease pan with? Also saw a picture with a powder in pan before adding batter, is that powdered sugar? Thank you

    1. I use baking spray to grease the pan. The picture is actually just the baking spray right after the pan was sprayed when it still looks bubbly! It quickly turns to just a shiny look.

  2. Flavor was ok. Didn’t get puffy most likely due to the fact there isn’t any baking powder in them. I did use self rising flour too. Very dense and heavy2 stars

    1. Glad you enjoyed the flavor! Thanks for the feedback regarding the texture, I will check the recipe again to see if it needs to be adjusted.

    1. Hi Em- My recipe uses self-rising flour which has baking powder in it already as a leavener. If you used regular, all purpose flour, they would definitely turn out dense. You need the self rising flour to make these light and fluffy. Hope this helps!

3.34 from 6 votes (4 ratings without comment)

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