Lemon Blueberry Donuts
These baked lemon blueberry donuts are soft, fluffy, and filled with juicy fresh blueberries. Bright lemon zest adds fresh citrus flavor, while the sweet lemon glaze makes every bite irresistible. They are an easy oven-baked treat for breakfast, dessert, or a snack.
Servings: 14
Calories: 289kcal
Ingredients
- ¾ cup granulated sugar
- ¼ cup unsalted butter melted
- ¼ cup oil
- 1 cup buttermilk
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 2⅔ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup fresh blueberries
- 2 cups powdered sugar
- 7 tbsp lemon juice freshly squeezed, divided
Instructions
- Preheat the oven to 425°F. Grease two donut pans with butter or nonstick cooking spray.
- Add the granulated sugar, melted butter, and oil to a large mixing bowl. Whisk for about 2 minutes, or until smooth.
- Add the buttermilk, eggs, vanilla extract, and lemon zest. Whisk until evenly combined.
- Add the flour, baking powder, salt, and baking soda. Mix just until combined, being careful not to overmix.
- Gently fold in the blueberries. The batter will be thick.
- Transfer the batter to a piping bag or zip-top bag. Cut a ½- to ¾-inch opening in the corner so the blueberries can pass through.
- Pipe the batter evenly into the prepared donut pans, filling each cavity to the top of the indentation.
- Bake for 7 to 8 minutes, or until a toothpick inserted into a donut comes out clean. Cool in the pans for 10 minutes, then transfer the donuts to a wire rack to cool completely.
- Stir the powdered sugar with 6 tablespoons of lemon juice in a shallow bowl. Add another 1 to 2 tablespoons of juice as needed to create a smooth glaze that is thick enough to set.
- Dip the top of each cooled donut into the glaze. Place the donuts upright on the cooling rack and let the glaze set before serving.
Notes
- The donut batter should be thick. A piping bag or zip-top bag makes it easier to fill the pans evenly.
- Make sure the donuts are completely cool before glazing so the glaze does not melt or slide off.
Nutrition
Calories: 289kcal | Carbohydrates: 49g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 132mg | Potassium: 119mg | Fiber: 1g | Sugar: 30g | Vitamin A: 170IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg