Baked Lemon Blueberry Donuts Recipe 

Baked Lemon Blueberry Doughnuts: A delightfully light treat ideal for spring! They're really moist and easy than you might imagine!

– 1/4 cup unsalted butter melted – ▢1/4 cup canola or vegetable oil – ▢3/4 cup granulated sugar 150 g – ▢2 large egg – ▢2 tsp vanilla extract – ▢1-2 tsp grated lemon zest depending on your taste – ▢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 blueberrie


– ▢2 cups powdered icing sugar – ▢1-2 tsp lemon zest (optional) – ▢7-8 tbsp fresh lemon juice or milk see note

For glaze 


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Set oven temperature to 425 degrees Fahrenheit and coat your doughnut pans with butter or nonstick cooking spray.

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Whisk butter, oil, and sugar in a large bowl for 2 minutes until creamy and fluffy.

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Whisk in the buttermilk, eggs, vanilla extract, and lemon zest until the mixture is completely smooth.

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Mix in the baking soda, flour, baking powder, and salt, whisking just until mixed. Add blueberries and stir. The batter is thick (see to the notes).

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Spoon batter into a large disposable piping bag or freezer bag (optional; see notes). Put doughnut batter in pan). Create a ½-3/4” opening for blueberries by cutting the bag end. 

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Bake 7-8 minutes till toothpick inserted comes out clean. Cool for 10 minutes before removing from doughnut pan to finish cooling.

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Glaze sugar, zest, and 6 tablespoons juice or milk in a medium (not too deep) bowl for doughnuts. Fluid needed? 1-2 tbsp. Thick to dry doughnuts, thin to coat evenly.

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When doughnuts are cool, dip the tops into the glaze and turn to coat the sides. Put them in your mouth or let the glaze set.

Calories: 202cal | Carbohydrates: 31g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 134mg | Potassium: 101mg | Sugar: 29g | Vitamin A: 170IU | Vitamin C: 4.3mg | Calcium: 47mg | Iron: 0.2mg 

Nutrition Information

also see

also see

Strawberry Cream Scones Recipe