These blueberry donuts are baked, with lemon zest, and finished in an easy 3-ingredient lemon glaze. And since they are baked and not fried, they come together in 30 minutes or less!
When the warm summer months roll around I love finding new, creative ways to use up all those beautiful plump berries that are just bountiful right now.
I love mixing some berries into a crisp like this blackberry crumble. Or stirring some into a cake, like this strawberry pound cake. But since National Donut day is this week (1st Friday of June!<– p.s. also my wedding day this week…is that a sign or what to enjoy some donuts?!). So I thought let’s celebrate life, love and happiness with DONUTS.
But I wanted something fun and easy and that screams summer is here!! So I went with a baked blueberry donut. No frying needed, friend. These are just as easy as if you were making a blueberry muffin but baked into a donut pan and dipped in a glaze.
Where’s my cup of coffee? That’s all that’s missing with one of these fresh blueberry lemon donuts.
Why You Will Love This Recipe
- Super Quick To Whip Up – These are very fast to mix up, and bake in about 10 minutes. So in about 30 minutes or less you will have some homemade donuts ready to serve.
- No mixer required – I love easy baking recipes that require a couple mixing bowls and a whisk. You don’t need to get your mixer or fancy equipment at all for these.
- Baked…not fried! That means no standing over a pot of hot oil. And hey, baked, means healthier right?! Right.
- Milk – I used whole milk for best texture and richness. But low-fat or a plant-based milk would work just fine here.
- Blueberries – I used fresh blueberries here. If you want to try this with frozen blueberries I would recommend NOT thawing them as it would release too much moisture.
- Yogurt – I use plain non-fat Greek yogurt, but a full-fat or non-Greek yogurt would work as well. Or a vanilla yogurt would also be fine. I haven’t tested with sour cream but I think that would be fine as a substitution as well.
How To Make These Baked Blueberry Donuts
Making the donut batter
- Whisk your dry ingredients together. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt together.
- Whisk together the wet ingredients. In a second mixing bowl, whisk together the milk, sugar, yogurt, egg, lemon zest, vanilla, and melted butter. Make sure everything is room temperature otherwise it will seize up the butter in the bowl.
- Combine the wet and dry ingredients. Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Stir in the blueberries gently. You want to be gentle here and gently fold the blueberries in so they don’t get smashed, turn your batter blue, and release too much moisture.
BAKING 101: Do not over mix once you’ve added the flour. Overmixing = Too Much Gluten = Tough Donuts! Gluten is the protein in the flour that forms when the flour becomes hydrated. We need some gluten to form because it helps creates structure and traps the gasses formed from the leavening agents. But if you continue to mix you will cause too much gluten to form resulting in a tough, chewy donut.
Baking and glazing the donuts
- Add batter to pans. Spoon the batter into the pans or place batter into a sealable bag and pipe the batter into the pans (this is my preferred method – it’s neater and makes rounder donuts). Just cut a hole wide enough otherwise the blueberries may get stuck in the bag! You want to fill each well about 3/4 full. This recipe makes 8 donuts.
- Bake the donuts. Bake the donuts for about 9-11 minutes until lightly golden brown and a toothpick comes out mostly clean (no wet batter).
- Cool and glaze. Allow them to cool in the pan for about 5 minutes, then dump then out onto a baking sheet. Once they are cooled, dip them into the prepared glaze.
HEATHER’S TIP: Only dip the top of the donuts. I find dipping only the tops is better for storage and make for donuts that don’t get too soggy.
- Measure your flour correctly. Too much flour which can result in a cakey, dry donut. For best, results measure your flour using a kitchen scale.
- Use room temperature ingredients. You want the milk and eggs at room temperature otherwise when added to the bowl with the melted butter, they will solidify the butter again. I like to place your eggs in a bowl of warm water for 10 minutes before baking.
- Use a piping bag to pipe the batter into the donut pan easily. If you don’t have a piping bag, then use two spoons to scrape the batter in the pans. Just make sure when piping, then the hole of the bag is wide enough otherwise the blueberries will get stuck!!
These donuts can be stored at room temperature, covered, for 2 days. They may last a little longer, but I find they are best if eaten within 2 days.
Yes, but freeze WITHOUT the glaze. After they are baked and cooled completely, place the donuts in sealable plastic bag and freeze these for up to 3 months. They will thaw at room temperature quickly. Then glaze as normal before serving.
I recommend fresh, but if you only have frozen blueberries they should work fine (but I haven’t tested with frozen). But I always recommend NOT thawing first as it will release too much moisture. You may also need to increase the baking time for 1-2 minutes extra.
More Recipes To Try
For the donuts
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1/3 cup (66 g) granulated sugar
- ¼ cups (60 mL) whole milk room temperature
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 1/4 cup (60 g) yogurt
- 1 Tablespoon lemon zest (about 1-2 lemons)
- 1/2 cup (85 g) fresh blueberries
For the glaze
- 1 1/2 cups (170 g) confectioners (powdered) sugar
- 3-4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Preheat and prepare pans. Preheat the oven to 350 degrees. Spray 2 doughnut pans well with non-stick cooking spray.
- Combine dry ingredients. Into a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Combine wet ingredients. In a small bowl, whisk together the egg, sugar, milk, melted butter, yogurt, lemon zest and vanilla.
- Combine wet and dry. Stir the wet mixture into the dry ingredients until just combined. Gently fold in the blueberries.
- Fill pans. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. This recipe makes 8 perfect donuts. Or place batter into a piping bag (or sealable plastic bag) and pipe the donut batter into the pans but you will need to make sure to cut the opening enough so the blueberries don't get stuck.
- Bake donuts. Bake for about 9-11 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. Move to a cooling rack to cool completely.
- Make the glaze. Whisk together the powdered sugar, lemon juice and vanilla extract. (I don't sift my sugar, but just whisk until smooth). Adjust consistency if needed. Dip each cooled donut into the glaze. Tops only.
- Pan: This is the donut pan I use. They come in a 2 pack as well!
- Storage: These donuts can be stored at room temperature, covered, for 2 days. They may last a little longer, but I find they are best if eaten within 2 days.
- Freeze: Freeze cooled donuts, without glaze, for up to 3 months. Thaw at room temperature then glaze as normal.
- Blueberries: I have only tested with fresh blueberries not frozen. If using frozen do NOT thaw first. And you may find you need to increase the baking time for 1-2 minutes because of the extra moisture.
- Yogurt: I used plain non-fat greek yogurt I think would work just fine (full-fat, vanilla, or non-greek) or sour cream I think would be a fine substitution but I haven’t tested it with it.
- Milk: I used whole milk but a low-fat or plant-based milk would also work.