Blueberry Lemon Donuts Recipe

Light, Zesty & Baked to Perfection!

These Blueberry Lemon Donuts are baked, not fried, making them a lighter alternative while still delivering a soft, fluffy texture with juicy blueberries and a refreshing lemon glaze. Perfect for breakfast, brunch, or dessert!

📌 Recipe Overview

🕒 Prep Time: 10 minutes
⏳ Cook Time: 12-15 minutes
❄️ Cooling Time: 10 minutes
🍩 Total Time: ~30 minutes
👩‍🍳 Servings: 12 donuts

🎀 Ingredients

For the Donuts:

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (75g) granulated sugar
• 2 tablespoons (30g) unsalted butter, melted
• 1 large egg
• ½ cup (120ml) milk (whole or buttermilk for extra richness)
• ¼ cup (60g) Greek yogurt (or sour cream)
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest (about 1 lemon)
• 2 tablespoons fresh lemon juice
• ¾ cup fresh or frozen blueberries (if using frozen, do not thaw)

For the Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• 1-2 tablespoons milk (adjust for consistency)

📖 Instructions

Step 1: Preheat & Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease a 12-cavity donut pan with non-stick spray or butter.

Step 2: Make the Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In a separate large bowl, whisk sugar, melted butter, and egg until smooth.
3. Stir in milk, Greek yogurt, vanilla extract, lemon zest, and lemon juice until combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Gently fold in blueberries using a spatula.

Step 3: Bake the Donuts

1. Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
2. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
3. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth.
2. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a drizzling consistency.

Step 5: Glaze & Serve!

1. Dip each cooled donut into the lemon glaze, letting the excess drip off.
2. Place donuts back on the wire rack to set for 10 minutes.
3. Optional: Garnish with extra lemon zest or a few fresh blueberries for a decorative touch.

🌟 Pro Tips for the Best Blueberry Lemon Donuts

✅ Use fresh blueberries for the juiciest bite, but if using frozen, toss them in 1 teaspoon of flour to prevent sinking.
✅ Don’t overmix the batter—this keeps the donuts light and fluffy.
✅ For extra tangy flavor, increase the lemon zest to 1 ½ tablespoons.
✅ No donut pan? Use a muffin tin and bake for 18-20 minutes for blueberry lemon muffins!

🍽️ Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days, but let them come to room temp before eating.
• Freezer: Freeze unglazed donuts for up to 3 months. Thaw and glaze before serving.

🍋 Variations & Fun Twists

✨ Lemon Poppy Seed Donuts: Add 1 tablespoon poppy seeds to the batter.
✨ Gluten-Free Option: Use a 1:1 gluten-free baking flour.
✨ Extra Sweetness: Drizzle with white chocolate instead of glaze.
✨ Mini Donuts: Bake in a mini donut pan for 8-10 minutes!

🧁 Nutrition (Per Donut, with Glaze)

• Calories: ~180
• Carbs: ~30g
• Fat: ~5g
• Sugar: ~18g
  (Estimated, varies by ingredients used.)

🎉 Final Thoughts

These Blueberry Lemon Donuts are soft, zesty, and full of juicy blueberry bursts—a perfect homemade bakery-style treat! Try them for a bright and fresh breakfast or snack, and they’ll disappear fast! 🍩💛