These blueberry cake donuts are soft, fluffy donuts bursting with blueberries and topped with fresh lemon icing! They are baked, not fried and this easy recipe only takes 30 minutes to make!
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Donut lovers and blueberry fans will love these fluffy blueberry cake donuts! They’re bursting with blueberries and topped with tart lemon icing.
There’s so much to love about these donuts! They only take 30 minutes to make and they are baked, not fried.
I can’t mention blueberries without mentioning my flavorful Blueberry Pound Cake with Cream Cheese, tender Blueberry Lemon Blondies, and Mascarpone Tart!
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Why This Recipe Works
- Simple Recipe: There’s no mixer needed. You can make this blueberry cake donuts recipe with just two mixing bowls and a whisk just like our birthday donuts!
- Quick to make: Make them in 30 minutes from start to finish! The lemon icing is made with just 2 ingredients!
- Breakfast treat: Blueberry glaze donuts are perfect for breakfast with your morning coffee.
- Easy clean up: Baked donuts are healthier and less messy than fried donuts. Be sure to also try these Chocolate Frosted Chocolate Cake Donuts.
- Perfect year round: They’re great with fresh blueberries in the summer. You can also make them year round using frozen blueberries!
Ingredients
Here are useful notes on some of the ingredients needed to make this recipe for blueberry cake donuts.
- Blueberries: Use fresh or frozen blueberries. Don’t thaw frozen blueberries. If you love baking with blueberries, try my chocolate blueberry cake, blueberry cupcakes recipe and blueberry and lemon cookies.
- Butter: You’ll need melted unsalted butter.
- 1 egg:Use 1 large room temperature egg. The egg binds the ingredients together and makes the donuts fluffy.
- 1 Lemon: We’re adding lemon zest and juice to the donuts and the glaze. Lemon adds a tart flavor that is delicious in these lemon blueberry donuts! Be sure to also try these lemon baked donuts and baked orange donuts!
See recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- Sprinkle some crushed freeze dried blueberries over the glaze before it sets!
Instructions
Step 1: (Picture 1 above) Whisk together the egg, vanilla, milk, lemon juice and lemon zest and melted butter.
Step 2: (Picture 2 above) Combine the dry ingredients in a large bowl. Stir in the wet ingredients then gently stir in the blueberries til just combined.
Step 3: (Picture 3 above) Use a spoon or piping bag to fill each donut cavity 2/3 to 3/4 full. This batter makes enough to fill about 10 donut cavities. I bake two donut pans at a time. Bake at 350 F for 8-11 minutes.
Step 4: (Picture 4 above) Allow donuts to cool for 10 minutes before turning out onto a wire rack to cool completely.
Step 5: (Picture 5 above) Stir together the powdered sugar, lemon juice and lemon zest.
Step 6: (Picture 6 above) Dip the cooled donuts in the glaze or drizzle the glaze over top. Allow glaze to set or enjoy right away!
Expert Tips
- Use a piping bag or zip lock bag (with a corner snipped off) to fill the donut pan. It’s less mess than using a spoon. If you don’t have a bag to use, use two spoons.
- You’ll need a donut pan to make baked donuts. My donut pans make six donuts, so I have two pans. You can also use one pan and wash it before baking the rest of the donuts.
Recipe FAQs
Yes. I highly recommend using a donut pan. Donut pans give the batter a donut shape. I have heard of people using a muffin pan to make these, but I haven’t tried it myself.
Donuts are best the day they’re made. If you have any leftovers, arrange them in a single layer in an airtight container. Store at room temperature for 2-3 days.
Yes! You can freeze the donuts in a freezer safe bag for up to 3 months. Thaw them at room temperature. Glaze right before serving.
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Blueberry Cake Donuts
Equipment
Ingredients
Blueberry Donuts
- 1 ¼ cups (156.25 g) all purpose flour
- ½ teaspoon (½ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- ½ cup (100 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter melted
- 1 (1) large egg room temperature
- 1 teaspoon (½ teaspoon) vanilla extract
- 2 teaspoons (2 teaspoons) lemon juice
- 1 teaspoon (1 teaspoon) lemon zest
- ½ cup (118.29 ml) milk room temperature
- ½ cup (74 g) blueberries fresh or frozen*
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 1 teaspoon (1 teaspoon) lemon zest
- 1-2 tablespoons (14.79 ml) lemon juice milk or heavy cream
Instructions
- Preheat the oven to 350 F and grease donut pans well with butter (preferable- for flavor) or nonstick spray.
- In a medium sized bowl, whisk together the egg, vanilla, milk, lemon juice, lemon zest, and melted butter.
- In a large bowl, whisk to combine the flour, sugars, baking powder, baking soda and salt.
- Stir the wet ingredients into the dry ingredients. Gently stir in blueberries
- Use a piping bag or zip lock bag or spoon to fill the dough into the donut molds between 2/3 and 3/4 full.
- Bake 8-10 minutes. Let cool in the pans for 10 minutes then remove from pan and let donuts cool completely on wire rack.
Lemon Glaze
- In a medium sized bowl, stir to combine the lemon zest, powdered sugar together and 1 tablespoon of lemon juice. Add more lemon juice a teaspoon at a time til the glaze is the consistency you like.
- Dip the cooled donuts in the glaze or drizzle the glaze over top. Allow glaze to set or enjoy right away!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
*This site contains affiliate links which means that I may receive commissions for purchases made through these links. Please know I only link to products that I use and can recommend based on my experience!
Sharan Kaur
hello
I don’t have a donut tray. How zan I tweak the recipe to make muffins instead?
Natalie
Hi Sharan, I definitely recommend making these with a donut pan. I have heard of people using muffin pans for these, but I have not tried it unfortunately so can’t say for sure. I would recommend making my lemon blueberry muffin recipe instead. Please let me know if you have any other questions. -Natalie
Barbara Briggs Ward
Love the concoction of lemon with blueberries!