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Baked Lemon Blueberry Donuts

Baked Lemon Blueberry Donuts: The Ultimate Guide to Creating Bakery-Perfect Treats at Home

These baked lemon blueberry donuts are light, tender, and bursting with fresh citrus and berry flavor. Topped with a sweet lemon glaze, they’re perfect for breakfast, brunch, or anytime you need a cheerful treat. No frying required—just mix, bake, and enjoy!

  • Total Time: 30 minutes
  • Yield: 12 standard donuts

Ingredients

For the Donuts:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk
  • 2 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 3 tablespoons fresh lemon juice
  • Zest of 2 large lemons
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon flour (for coating blueberries)

For the Lemon Glaze:

  • 1½ cups (180g) powdered sugar
  • 3-4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 teaspoons milk (optional, for consistency)

Instructions

  • Preheat and Prepare: Preheat oven to 350°F (175°C). Generously grease two standard donut pans with non-stick spray or butter.
  • Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  • Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, melted butter, oil, vanilla extract, lemon juice, and lemon zest until smooth.
  • Create the Batter: Pour wet ingredients into dry ingredients and gently fold together until just combined. Don’t overmix—a few lumps are fine.
  • Add Blueberries: Toss blueberries with 1 tablespoon flour. Gently fold into batter with just 3-4 strokes.
  • Fill Pans: Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into prepared donut pans, filling each cavity â…” to ¾ full.
  • Bake: Bake for 12-15 minutes until donuts spring back when touched and a toothpick comes out clean.
  • Cool: Let cool in pans for 5 minutes, then invert onto a wire rack to cool completely.
  • Make Glaze: Whisk together powdered sugar, lemon juice, and zest until smooth. Adjust consistency with milk if needed.
  • Glaze and Serve: Dip cooled donuts into glaze, let excess drip off, and place on wire rack to set for 10 minutes.

Notes

  • For best results, use room temperature eggs and buttermilk
  • Don’t thaw frozen blueberries before adding to batter
  • Donuts are best the day they’re made but can be stored for up to 2 days
  • Freeze unglazed donuts for up to 3 months
  • Glaze should be thick but pourable—adjust consistency as needed
  • If you don’t have donut pans, this recipe makes excellent muffins
  • Author: Emy Hayer
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourrecipesguide.com/2026/01/02/baked-lemon-blueberry-donuts-recip/