Lemon Glazed Blueberry Donuts

Soft, moist, and light Lemon Glazed Blueberry Donuts. An easy recipe baked in a donut pan. Makes 8 donuts. A perfect treat for the summer!

Have you ever made donuts before? Well, don’t worry they are not as daunting as they may look! If you’ve never made donuts before then this recipe is a must! It is a simple and delicious recipe.

The lemon and blueberry pairing is perfect for summer. The blueberry has a delicately sweet fruity taste which pairs well with the lively lemon flavour.

You can eat these for breakfast, or as a tasty snack.

Blueberry Donuts

Start by preheating your oven to 350 F. Grease a donut pan by brushing butter in each donut cavity. Set aside.

Mix together in a medium bowl 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon of salt, and 1/4 cup of granulated sugar. Set aside.

In another bowl or a 2 cup measure cup, mix together 1 egg, 1/3 cup plus 1 tablespoon of milk, 2 tablespoons of oil and 1 teaspoon of vanilla.

I know the milk measurement is a bit odd but I found just one extra tablespoon of milk was enough to get the right consistency so just stick with me on this!

Add to the dry ingredients along with the zest of 1/2 a lemon. Mix together until just combined.

Now you can fill your donut pan. You can either spoon the batter into each donut cavity or use a piping bag to do this. If you don’t have a piping bag you can cut one of the corners off of a freezer bag. I find using a bag to be much easier and less messy. Fill the donut cavities about 2/3 full being careful not to overfill or you will end up with muffin tops instead of donut holes.

Now take your blueberries and press them into the batter, I like to use about 5 in each donut. Take a spoon and just cover up the top of the blueberries with the surrounding batter.

Bake in preheated oven for 9-10 minutes. You will know the donuts are done if you press lightly on the top with your finger and it springs back. Alternatively you can use a toothpick inserted in the centre if it comes back clean or with a few moist crumbs it is done.

Leave to cool in pan for about 5-10 minutes before removing onto a wire rack to cool completely.

Lemon Glaze

Prepare the lemon glaze by whisking together 1 cup of icing sugar, 1 tablespoon of lemon juice, 1 tablespoon of milk and 1/2 teaspoon of vanilla extract until smooth.

Take the donuts and dip one at a time into the bowl of glaze and place them back on the rack to let the icing set. If you have extra icing at the end feel free to dip the bottoms of your donuts too!

These Lemon Glazed Blueberry Donuts will stay at room temperature for up to 3 days but are best eaten the day of. You can also prepare the donuts in advance and ice them with the glaze the day you plan to eat them.

And that’s it! Donuts are so fun to bake and eat with family and friends 🙂

What is your favourite donut? Answer in the comments below!

Print

Blueberry Baked Donuts

A soft, moist, and light lemon cake donut with blueberries and a lemon glaze on top.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword baked, blueberry, donuts, glaze, lemon

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 donuts

Calories 193 kcal

Author Taylor Harrison

Ingredients

Blueberry Baked Donuts

• 1 cup flour all-purpose
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup sugar granulated
• 1 egg large
• ⅓ cup + tbsp milk
• 2 tbsp oil olive
• 1 tsp vanilla extract
• ½ lemon zested
• ½ cup blueberries fresh

Lemon Glaze

• 1 cup icing sugar
• 1 tbsp lemon juice
• 1 tbsp milk
• ½ tsp vanilla extract

Instructions

Blueberry Baked Donuts

1. Start by preheating your oven to 350 F. Grease a donut pan by brushing butter in each donut cavity. Set aside.

2. Mix together in a medium bowl 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon of salt, and 1/4 cup of granulated sugar. Set aside.

3. In another bowl or a 2 cup measure cup, mix together 1 egg, 1/3 cup plus 1 tablespoon of milk, 2 tablespoons of oil and 1 teaspoon of vanilla.

4. Add to the dry ingredients along with the zest of 1/2 a lemon. Mix together until just combined.

5. You can either spoon the batter into each donut cavity or use a piping bag to do this. If you don't have a piping bag you can cut one of the corners off of a freezer bag. Fill the donut cavities about 2/3 full being careful not to overfill or you will end up with muffin tops instead of donut holes.

6. Now take your blueberries and press them into the batter, I like to use about 5 in each donut. Take a spoon and just cover up the top of the blueberries with the surrounding batter.

7. Bake in preheated oven for 9-10 minutes. Let cool for 5-10 minutes in the pan before removing onto a wire rack to cool completely.

Lemon Glaze

1. Prepare the lemon glaze by whisking together 1 cup of icing sugar, 1 tablespoon of lemon juice, 1 tablespoon of milk and 1/2 teaspoon of vanilla extract until smooth.

2. Take the donuts and dip one at a time into the bowl of glaze and place them back on the rack to let the icing set. If you have extra icing at the end feel free to dip the bottoms of your donuts too!

Recipe Notes

Donuts should stay at room temperature for up to 3 days, but are best eaten same day. 

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Also check out my Blueberry Streusel Muffins!