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Baked Lemon Blueberry Doughnuts Recipe

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3.8 from 14 reviews

Delight in these light and fluffy baked lemon blueberry doughnuts, bursting with fresh blueberries and a tangy lemon glaze. Perfect for a sweet breakfast treat or an afternoon snack, these doughnuts are baked, not fried, making them a slightly healthier alternative without compromising on flavor or texture.

Ingredients

Doughnuts

  • 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 cups all-purpose flour (350g)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries

Lemon Glaze

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

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 425°F (220°C). Grease two donut pans with butter or spray with nonstick spray to ensure easy removal of the doughnuts once baked.
  2. Mix Wet Ingredients: In a large bowl, combine the granulated sugar, melted butter, and oil. Whisk together for about 2 minutes until the mixture is smooth and well blended.
  3. Add Dairy and Flavorings: Add the buttermilk, eggs, vanilla extract, and lemon zest to the sugar and butter mixture. Whisk again until smooth and fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, salt, and baking soda. Gradually whisk the dry ingredients into the wet mixture until just combined. Then gently fold in the fresh blueberries. The batter will be thick.
  5. Fill the Donut Pans: Spoon the batter into a large disposable piping bag or a zip-top bag. Cut off the end to create a ½ to ¾ inch opening. Pipe the batter into each donut cavity, filling just up to the indent as the batter will rise during baking.
  6. Bake the Doughnuts: Place the pans in the oven and bake for 7 to 8 minutes, or until a toothpick inserted into the doughnuts comes out clean. Allow the doughnuts to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Make the Lemon Glaze: In a medium-sized shallow bowl, whisk together the powdered sugar and 6 tablespoons of freshly squeezed lemon juice. Add additional lemon juice (1 to 2 tablespoons) if needed to achieve a glaze that is thin enough to coat the doughnuts evenly but thick enough to set completely.
  8. Glaze the Donuts: Once the doughnuts are fully cooled, dip the top of each doughnut into the lemon glaze. Turn them over and place on a cooling rack allowing the glaze to drip down the sides. Let the glaze set before serving. It sets quickly.

Notes

  • Room temperature eggs help the batter mix more easily and evenly.
  • Using a disposable piping or zip-top bag makes it easier to fill the donut pans neatly without mess.
  • Fresh blueberries provide the best flavor and texture, but frozen can be used if fresh are unavailable; do not thaw before adding.
  • The batter should be thick but pourable for easy piping and proper donut shape.
  • Make sure donuts are completely cool before glazing to prevent the glaze from melting off.
  • Store any leftover doughnuts in an airtight container for up to 2 days at room temperature.

Find it online: https://marthatasty.com/baked-lemon-blueberry-doughnuts-recipe/