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.
Servings: 18 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-rishing or all-purpose flour for coating blueberries
Glaze
- 1 1/2 cups powdered sugar
- 4 tablespoons lemon juice
Instructions
Donuts
- Preheat oven to 425 degrees F. Grease the cavities of a donut pan with non-stick baking spray.
- Add the melted 4 tablespoons butter, 1/4 cup vegetable oil, and 3/4 cup granulated sugar in a large mixing bowl. Whisk until well combined.
- Add in the 2 large eggs, 2 teaspoons vanilla extract, lemon zest from 1 lemon, and 1 cup soured milk. Continue to whisk until combined.
- Add in the 2 2/3 cups self-rising flour and 1 teaspoon baking powder. Mix until incorporated.
- Coat the 1 cup blueberries in an additional 1 tablespoon self-rishing or all-purpose 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.
Glaze
- Add the 1 1/2 cups powdered sugar and 4 tablespoons 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.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 208kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 36mg | Potassium: 53mg | Fiber: 1g | Sugar: 20g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
