Blueberry Cake Donuts
These 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!
Servings: 10 donuts
Calories: 202kcal
Equipment
Ingredients
Blueberry Donuts
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 4 tablespoons unsalted butter melted
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ½ cup milk room temperature
- ½ cup blueberries fresh or frozen*
Lemon Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1-2 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 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
Blueberries: I prefer fresh blueberries, but frozen blueberries also work. If using frozen blueberries, don't thaw them before adding to the batter.
Making the batter: 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.
Filling the donut pan: 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. You can also use two spoons.
Lemon Glaze: Add lemon juice a little at a time til the glaze is the consistency you like. I prefer a thicker glaze, but you can add more juice if you like it thinner.
Storage: 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. Freeze the donuts in a freezer safe bag for up to 3 months. Thaw them at room temperature. Glaze right before serving.
Nutrition
Serving: 1donut | Calories: 202kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 205mg | Potassium: 53mg | Fiber: 1g | Sugar: 23g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
