Blueberry Lemon Donuts: Must Try Baked Recipe

Blueberry Lemon Donuts


This past weekend has started to feel as though Spring is in the air and I could not be more excited. The sunshine and warm breezes made me crave tangy citrus and fresh fruit, thus leaving us with these blueberry lemon donuts. I got up early Saturday morning, opened all the windows and baked in the peace and quiet, so I like to believe these were made with a lot of love, as that is the perfect morning for me. These donuts are baked, so they won’t get the brown color that a fried donut would, and actually are a bit more of a light cake texture. Nonetheless, they did the trick and brought a bit of spring / summer into my weekend.

For these donuts, I used a 6 hole donut pan from Sur La Table. I believe there are donut fryers you could buy, but not necessary for this recipe, as they are meant to be baked!

Blueberry Lemon Donuts


  • 1 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/3 Cup Granulated Sugar
  • 1 Cup Flour
  • 1/3 Cup Almond Milk
  • 2-1/2 Tbsp. Lemon Juice (freshly squeezed. I use a juicer like this one)
  • 1 tsp. Lemon Zest
  • 1-1/2 Tbsp. Butter (melted)
  • 1 Egg
  • 1 tsp. Pure Vanilla Extract
  • 1/3 Cup Blueberries (make sure not to do more than this or the donuts will become too mushy)

Ingredients For The Lemon Glaze:

  • 1 Cup Powdered Sugar
  • 3 Tbsp. Lemon Juice

Blueberry Lemon Donuts


  1. Preheat oven to 350
  2. Whisk baking powder, salt, sugar, and flour together. Set aside
  3. In another bowl, mix together your wet ingredients; almond milk, lemon juice, lemon zest, butter, egg, and the pure vanilla extract
  4. Slowly add the dry ingredients to the wet ingredients. Make sure not to over mix the batter
  5. Fold the blueberries into the batter (again, make sure its only 1/3 cup!)
  6. Spray cooking spray into your 6 or 8 donut pan (this recipe makes 8 donuts total, so if you have a 6 pan like I do then you will have to do two batches)
  7. Bake the donuts for 10 minutes, or until a toothpick comes out clean (might be longer if you’re using a toaster oven like I did)
  8. While the donuts are baking you can make the glaze. To do this whisk the powdered sugar and lemon juice together fully. The trick to a thicker glaze is to add more powdered sugar, and if you want it thinner then add more juice. I prefer it thicker! And a little juice can go a long way, so be sparing in how much lemon juice you’re truly adding.
  9. Line aluminum foil under a wire rack (to catch any glaze that drips)
  10. Allow the donuts to cool before transferring on to the wire rack
  11. Dip the donuts into the glaze and then leave them to dry on the rack (the glaze will harden)
  12. Enjoy!

Blueberry Lemon Donuts

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