How to Make Perfect Lemon Blueberry Donuts at Home

Baked Lemon Blueberry Doughnuts

These Baked Lemon Blueberry Donuts are fluffy, packed with citrus flavor and bursting with blueberries, and covered in a tangy glaze! Baked donuts are the perfect healthy breakfast or snack.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 1 hour hr 23 minutes mins

Servings: 1

Course: Breakfast, Dessert

Cuisine: American

Calories: 202

Ingredients Method Nutrition Notes

Ingredients

  

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• ¾ cup granulated sugar (150g)
• ¼ cup unsalted butter melted
• ¼ cup oil
• 1 cup buttermilk
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons lemon zest (from 1 lemon)
• 2⅔ all-purpose flour (350g)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup fresh blueberries

Glaze

• 2 cups powdered sugar (220g)
• 7-8 tablespoons freshly squeezed lemon juice (from 2-3 lemons, divided)

Method

 

1. Preheat the oven to 425°F. Grease two donut pans with butter or spray with nonstick spray.
2. In a large bowl, combine the sugar, butter, and oil and whisk about 2 minutes, until smooth.
3. Add the buttermilk, eggs, vanilla, and lemon zest and whisk until smooth.
4. Add the flour, baking powder, salt, and baking soda, and whisk until just combined. Stir in the blueberries. (The batter will be thick.)
5. Spoon the batter into a large disposable piping bag or zip-top bag. Cut off the end of the bag so the opening is about ½- ¾” wide. (Big enough for the blueberries to get through!) Pipe the batter around each donut hole. (The batter should just fill the indent because the donuts will expand and rise.)
6. Bake for 7 to 8 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes before transferring the donuts from the pan to a wire rack to cool completely.

Make the Glaze

1. In a medium-sized shallow bowl, combine powdered sugar and 6 tablespoons of the juice. Add an additional 1 to 2 tablespoons of juice if needed. (You want the glaze to be thin enough to evenly coat your donuts, but thick enough that it will set completely.)
2. When the donuts are completely cool, dip the tops into the glaze, overturn and set on a cooling rack so the glaze runs down the sides. Set aside for the glaze to set. (It happens quickly!)

Nutrition

Calories: 202kcalCarbohydrates: 31gProtein: 1gFat: 8gSaturated Fat: 2gCholesterol: 33mgSodium: 134mgSugar: 29g

Notes

*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.

*If you like more lemon flavour, use fresh lemon juice for the glaze. If you like less lemon flavour, use milk.

*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.

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Why You’ll Love These Lemon Blueberry Donuts

I’ll tell you what, my first attempt at homemade donuts was a disaster. They came out dense, greasy, and about as appealing as a brick. My grandmother Eunice would have taken one look and said, “Bless your heart, James, but that’s not a donut.”

But these lemon blueberry donuts? They’re the real deal. They’re baked, not fried, so you don’t need a deep fryer or a gallon of oil. The batter comes together in one bowl, and the whole thing takes about 20 minutes from start to finish. That’s what I call a good morning.

The secret is a combination of butter and oil in the batter. The butter gives you flavor, and the oil keeps everything tender. Plus, the buttermilk adds a tang that pairs beautifully with the lemon zest and sweet blueberries. Honestly, you guys, these are the perfect summer berry donuts.

Here’s the thing: I tested this recipe in my own kitchen on a busy Saturday morning with all four kids running around. If it works in that chaos, it’ll work in yours. Let me show you how it’s done.

Ingredients for Lemon Blueberry Donuts

This is a straightforward list. Nothing fancy, nothing hard to find. Here’s what you’ll need:

• Granulated sugar – ¾ cup (150g). It sweetens the batter and helps with browning.
• Unsalted butter – ¼ cup, melted. Use real butter. I’m serious. The flavor is unmatched.
• Oil – ¼ cup. Any neutral oil works. Vegetable, canola, or avocado oil are all fine.
• Buttermilk – 1 cup. This is key for a moist donut recipe. It reacts with the baking soda to give you a tender crumb.
• Large eggs – 2, room temperature. Cold eggs can seize the butter. Let them sit out for 30 minutes.
• Vanilla extract – 2 teaspoons. Pure vanilla, not imitation. It makes a difference.
• Lemon zest – 2 teaspoons (from about 1 lemon). This is where the bright citrus flavor comes from. Don’t skip it.
• All-purpose flour – 2⅔ cups (350g). Spoon and level it into your measuring cup. Scooping packs it down.
• Baking powder – 1½ teaspoons. For lift.
• Salt – ½ teaspoon. Balances the sweetness.
• Baking soda – ¼ teaspoon. Works with the buttermilk for extra tenderness.
• Fresh blueberries – 1 cup. Fresh is best, but I’ll talk about frozen in a bit.

For the glaze, you’ll need 2 cups of powdered sugar (220g) and 7-8 tablespoons of freshly squeezed lemon juice (from 2-3 lemons). That’s it. Simple and perfect.

How to Make Lemon Blueberry Donuts

Now, let’s get to the fun part. I’ll walk you through the major stages. Don’t worry, it’s easier than you think.

Stage 1: Mix the Wet Ingredients
Start by preheating your oven to 425°F. Grease two donut pans with butter or nonstick spray. In a large bowl, combine the sugar, melted butter, and oil. Whisk for about 2 minutes until it’s smooth and slightly thickened. Then add the buttermilk, eggs, vanilla, and lemon zest. Whisk again until everything is well combined. The smell at this point is already incredible – that citrus scent fills the kitchen.

Stage 2: Add the Dry Ingredients and Blueberries
Add the flour, baking powder, salt, and baking soda to the wet mixture. Whisk until just combined. A few lumps are fine. Don’t overmix, or you’ll get tough donuts. Then gently fold in the blueberries. Now, here’s a trick I learned the hard way: toss the blueberries in a tablespoon of flour before adding them. This helps keep them from sinking to the bottom of your donuts. The batter will be thick – that’s okay. Don’t stress about it.

Stage 3: Pipe the Batter into the Pan
Spoon the batter into a large disposable piping bag or a zip-top bag. Cut off the end so the opening is about ½ to ¾ inch wide – big enough for the blueberries to get through. Pipe the batter around each donut hole, filling the indent just to the top. The donuts will expand and rise as they bake, so you don’t want to overfill. If you don’t have a piping bag, you can use a spoon, but the bag is much cleaner.

Stage 4: Bake and Cool
Bake for 7 to 8 minutes, until a toothpick inserted into a donut comes out clean. Let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Don’t rush this step. If you try to glaze them while they’re still warm, the glaze will slide right off. I learned that the hard way too.

Stage 5: Make the Glaze and Dip
In a medium shallow bowl, whisk together the powdered sugar and 6 tablespoons of lemon juice. Add 1-2 more tablespoons of juice if needed. You want the glaze thin enough to coat the donuts evenly but thick enough that it will set. When the donuts are completely cool, dip the tops into the glaze, then turn them over and set them on the cooling rack. The glaze will run down the sides and set quickly. It’s a beautiful thing to watch.

Tips for the Best Baked Donuts

I’ve made these lemon blueberry donuts more times than I can count. Here are the things I’ve learned along the way:

• Don’t overmix the batter. Once you add the flour, mix just until it disappears. Overmixing develops gluten and makes the donuts tough.
• Use a piping bag. It’s the easiest way to get the thick batter into the donut pan without making a mess. A zip-top bag works too.
• Let the donuts cool completely before glazing. I know it’s hard to wait, but trust me. Warm donuts will absorb the glaze and get sticky.
• If you want more lemon flavor, use all lemon juice in the glaze. If you want a milder lemon, use milk instead of some of the juice.
• Don’t stress if a few blueberries peek out. It adds character. That’s what makes them look homemade and beautiful.

Variations and Substitutions

One of the best things about this blueberry donut recipe is how flexible it is. Here are some ways to change it up:

• Use frozen blueberries. You can fold them in straight from frozen. They won’t bleed as much into the batter. Just don’t thaw them first.
• Swap the berries. Raspberries or diced strawberries work great. Use the same amount.
• Make it gluten-free. Use a 1:1 gluten-free flour blend. The texture will be slightly different, but still delicious.
• Make it dairy-free. Use a dairy-free buttermilk substitute (add a tablespoon of lemon juice to a cup of almond milk) and vegan butter.
• Skip the glaze. Brush the warm donuts with melted butter and toss them in cinnamon sugar for a different treat.
• Make mini muffins. Bake the batter in a mini muffin tin for about 10-12 minutes. Perfect for a back to school breakfast.

Storage and Make-Ahead Instructions

Here’s the thing about these donuts: they’re best the day you make them. But you can absolutely plan ahead.

For storing: If you’re making them ahead, bake the donuts and let them cool completely. Store them unglazed in an airtight container at room temperature for up to 2 days. Then glaze them up to a few hours before serving. The glazed donuts become softer and stickier when stored in an airtight container, so I like to keep them uncovered on the counter so the glaze stays firm.

For freezing: Freeze the unglazed donuts in a single layer on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature and glaze before serving.

For reheating: Pop a glazed donut in the microwave for 10-15 seconds. It’ll be warm and soft, like it just came out of the oven. Or reheat unglazed donuts in a 350°F oven for 5 minutes.

Frequently Asked Questions

There you have it, friends. These lemon blueberry donuts are everything you want in a summer treat – bright, fruity, tender, and easy. The best part is watching someone take that first bite. The way their eyes light up? That’s the real reward.

If you make these, I’d love to hear about it. And if you’re looking for more inspiration, come find me over on Pinterest. I’ve got boards full of weekend baking ideas that’ll keep you busy all summer long.

Source: Nutritional Information