Lemon blueberry donuts topped with a simple, two-ingredient lemon glaze. These baked lemon blueberry donuts are incredibly easy to make and perfect for breakfast!
Ever since the first time I made baked donuts, I’ve been completely in love with them. As much as I love a fried donut, they’re also super heavy and not exactly what I want to eat for breakfast first thing in the morning.
While these baked donuts aren’t exactly health food, they’re a little bit lighter and also incredibly easy to make.
Baked donuts are cakeier and a little dense, but they taste absolutely delicious. I’ve made several baked donut recipes over the last few years, but I wanted to make a lemony one this time around.
Because it’s January and freezing cold outside, I think we could all use a sweet lemony treat in our lives right about now. Since so many of you love the lemon berry desserts on my site, I settled on these lemon blueberry cake donuts.
You likely have all of the ingredients required to make these baked blueberry donuts. Here’s what goes into them:
- All-purpose flour: Spoon and level the flour when measuring it. Don’t scoop it straight from the bag with the measuring cup, otherwise you could accidentally measure out too much.
- Baking powder: Helps the donuts rise once baked.
- Salt: Enhances the lemon-blueberry flavor and balances out the sweetness of the batter.
- Milk: Use any type of milk you’d like.
- Granulated sugar: Sweetens the donuts without making them too sweet.
- Egg: Needs to be room temperature before being mixed into the batter.
- Butter: I always use unsalted butter in my baked goods so I can control the amount of salt in them.
- Lemon juice and zest: Rinse the lemon under warm water before zesting it to remove any lingering dirt.
- Vanilla extract: Pure vanilla will give the best flavor.
- Blueberries: I’ve only tested this recipe using fresh blueberries, and that’s what I recommend using.
- Powdered sugar: Used to make the lemon glaze.
How to Make Lemon Blueberry Donuts
The donut batter only takes about 10 minutes to mix up and the donuts take another 10 minutes to bake. The lemon flavor isn’t too overpowering in these donuts, but there is a little lemon juice and zest in the batter.
To start, you’ll need a donut pan to make this recipe. This donut pan is similar to the one that I use, definitely a wonderful tool to have in your kitchen if you love to bake!
Simply whisk together the dry ingredients in one bowl and the wet in another. Combine the two, mixing just until combined. Gently fold in the berries last.
Divide the batter between eight donut cavities and bake until a toothpick inserted in the middle comes out clean. Let the donuts cool for 10 minutes before inverting onto a wire rack.
Once cool enough to handle, dip in the lemon glaze and dig in!
Can I Make This Recipe Without a Donut Pan?
Yes, you can also bake the batter in a standard muffin tin (about 15 to 20 minutes). Obviously, you won’t have traditional donuts, but they’ll still taste good!
- Make sure to measure out your blueberries so you don’t end up with too many in the batter. I’ve found that 1/3-1/2 cup of fresh blueberries is the perfect amount in this recipe. Any more than that and the donuts end up with way too many blueberries and are a little too delicate to handle.
- Use a piping bag (or ziplock bag with the corner cut off) to pipe the batter into the donut cavities. The piping bag makes it so much easier to get the batter into the pan and way less messy too.
- To really amp up the lemon flavor, I used some lemon juice in the glaze. You can use milk if you prefer, but if you’re a total lemon lover then try the lemon juice in the glaze.
More Baked Donut Recipes to Try!
- Baked Chocolate Donuts
- Baked Key Lime Donuts
- Baked Apple Cider Donuts
- Baked Pumpkin Donuts
- Baked Carrot Cake Donuts
Baked Lemon Blueberry Donuts
For the lemon blueberry donuts:
- 1 cup (125 grams) all purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (80ml) milk
- 1/3 cup (65 grams) granulated sugar
- 1 large egg
- 2 tablespoons (30 grams) butter , melted and slightly cooled
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 - 1/2 cup fresh blueberries
For the lemon glaze:
- 1 cup (120 grams) powdered sugar
- 2-3 tablespoons (30-45 ml) fresh lemon juice (or milk)
To make the donuts:
- Preheat oven to 350°F. Spray 8 cavities in a donut pan (or pans) well with non-stick cooking spray. If using a 6-count donut pan, you will need to bake in separate batches. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, mix together the milk, sugar, egg, butter, lemon juice, lemon zest, and vanilla until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold the blueberries into the batter.
- Evenly distribute the batter between all 8 cavities of the prepared donut pan (a piping bag or spoon works well).
- Bake at 350°F for 9-10 minutes or until a toothpick inserted into the donut comes out clean. Remove from the oven and allow to cool for about 10 minutes, then invert onto a wire rack to cool.
To make the glaze:
- In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined. Add more lemon juice to thin out the glaze or add more powdered sugar to thicken the glaze as needed.
- Place a piece of foil under the wire rack with the donuts to catch any glaze. Dip each donut into the glaze and place onto the wire rack. Allow the glaze to harden for a few minutes, then serve, and enjoy!
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