These blueberry donuts are packed with fresh, juicy blueberries and take less than an hour to make! They are topped with a 3 ingredient lemon icing. Enjoy them for breakfast or brunch.
Lemon and blueberry are so fresh tasting and perfect together. In addition to extremely flavorful, these donuts are soft, perfectly sweet and super easy to make!
I can’t mention blueberries without mentioning my flavorful Blueberry Cream Cheese Pound Cake, tender Blueberry Blondies, and this refreshing Blueberry Mascarpone Tart!
If you have donut pans, I definitely recommend you make these Chocolate Frosted Chocolate Cake Donuts! They’re moist, tender, and, of course, super chocolatey!
Why This Recipe Works
- There’s no mixer needed and they bake up just about ten minutes. The simple lemon icing is made with just three ingredients!
- Baked donuts are healthier and less messy than fried donuts.
- You’ll love biting into these ultra soft, cake-like donuts!
- The batter is made with lemon zest, lemon juice and vanilla extract!
Instructions
- Butter 10 donut cavities in donut pans. Preheat oven to 350 Fahrenheit. Combine the dry ingredients in a large bowl. Set aside.
- In a medium sized bowl, whisk together the egg, vanilla, milk, lemon juice and lemon zest and melted butter.
- Stir the wet ingredients into the dry ingredients and fold in the blueberries.
- Fill each donut cavity 2/3 to 3/4 full and bake 8-11 minutes.
- Allow donuts to cool in pans for ten minutes before turning out onto a wire rack. Once completely cooled, drizzle with icing.
Expert Tips
- If you mix the melted butter into the egg/milk mixture then let it sit, it can clump up pretty quickly. Be ready to add the wet ingredients to the dry ingredients right away so that this doesn’t happen.
- I find the easiest way to neatly and evenly get the thick batter in the pan is by filling a piping bag or zip lock bag and snipping off a corner.
- To make baked donuts, you’ll need a donut pan. Donut pans are basically molds with holes in the middle which give your batter a donut shape. My donut pans make six donuts, so I have two pans. Just makes it easier to bake them all at once using two pans!
Recipe FAQs
Baked donuts are baked in the oven, so they are healthier than fried donuts which are fried in oil. Baked donuts are soft inside and out.
I highly recommend using a donut pan. Donut pans are basically molds with holes in the middle which give your batter a donut shape.
Like most donuts, these 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.
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Baked Blueberry Donuts
Equipment
- 2 donut pans
Ingredients
Blueberry Donuts
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter melted
- 1 large egg room temperature
- ½ teaspoon vanilla
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ½ cup milk
- ½ cup blueberries
Lemon Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1-3 tablespoons 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 the lemon juice, lemon zest and powdered sugar together .
- Dip the cooled donuts in the glaze or drizzle the glaze over top. Allow glaze to set or enjoy right away!
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!