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.
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.
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.
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.
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 1/4 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.
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.
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.
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.
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.
- Chocolate Donuts | These chocolatey donuts are super quick to whip up, dipped in a glaze, and highly addictive.
Lemon Blueberry Donuts
- 1 1/2 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 1/2 inch to an inch.
- Pipe the batter into the donut pan, filling each cavity about 3/4 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.
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