These lemon blueberry cake donuts are fresh, fruity, and couldn’t be easier to make!
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!
ABOUT BAKED DONUTS
I love classic yeast donuts, but I make cake donuts when I don’t have time to or feel like letting yeast rise and cleaning up a mess. The batter comes together like a cake batter and the donuts have more of a cake texture than a classic donut texture.
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!
THESE LEMON BLUEBERRY CAKE DONUTS ARE:
- Easy to make. There’s no mixer needed and they bake up just about ten minutes. The simple lemon icing is made with just three ingredients!
- Baked. Baked donuts are a bit healthier and a lot less messy than fried donuts.
- Tender. You’ll love biting into these ultra soft, cake-like donuts!
- Flavorful. The batter is made with lemon zest, lemon juice and vanilla extract!
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!
HOW TO MAKE THESE BLUEBERRY DONUTS
- 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.
TIPS FOR MAKING THESE BLUEBERRY CAKE DONUTS
- 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.
EASY LEMON ICING
I can attest to the fact that these donuts are delicious plain! That said, I loved the added sweetness of this easy lemon icing. It also brings out all the lemon flavor of the donuts!
To make the icing, you just stir together some powdered sugar, lemon juice and zest until smooth. No need to sift the powdered sugar since it’ll pretty much dissolve/melt with the lemon juice.
This tart, sweet icing is the same icing I used for both my Roasted Strawberry Crumb Bars and Sour Cream Lemon Cookies! They’re so delicious and so are these donuts!
FREQUENTLY ASKED QUESTIONS ABOUT BAKED LEMON BLUEBERRY DONUTS
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 at freshest and most flavorful if enjoyed the day they’re made. If you have any leftovers, arrange them in a single layer in an airtight container. Store at room temperature.
Cannot wait for you to make these Lemon Blueberry Cake Donuts! I would make them even if they took more effort and time to make because they’re that GOOD!
Print
Lemon Blueberry Cake Donuts
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 10 donuts
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Lemon Blueberry Cake Donuts are easy enough to make any day of the week! Moist, tender and delicious, they’re filled with fresh lemon and blueberries and topped with a tart-sweet lemon icing!
Ingredients
FOR THE DONUTS
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/2 cup milk
- 1/2 cup blueberries
FOR THE LEMON GLAZE
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1–3 tablespoons lemon juice, milk or heavy cream
Instructions
FOR THE DONUTS
- 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.
FOR THE LEMON GLAZE
- In a medium sized bowl, stir the lemon juice, lemon zest and powdered sugar together .
TO DECORATE THE DONUTS
- Dip the cooled donuts in the glaze or drizzle the glaze over top. Allow glaze to set or enjoy right away!
Keywords: donuts, baked donuts, doughnuts, cake donuts, blueberry, blueberries, lemon, lemon glaze, lemon icing, breakfast, dessert, fruit
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Love the concoction of lemon with blueberries!
★★★★★
hello
I don’t have a donut tray. How zan I tweak the recipe to make muffins instead?
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