Lemon Blueberry Donuts

These baked blueberry donuts are light, fluffy, and bursting with juicy blueberries. Glazed with a sweet and tangy lemon icing, they make the perfect pairing with your morning coffee or afternoon tea. Best of all, they’re oven-baked, not fried, making them an easy and mess-free treat that comes together with simple ingredients and a donut pan.

Why You’ll Love This Recipe

• No frying required—these donuts are baked, not fried

• Bursting with real blueberries in every bite

• Made with pantry staples and simple steps

• Topped with a bright, zesty lemon glaze

• Ready in under an hour

• A perfect balance of sweet and tart

• Lighter than traditional donuts

• Can be made with fresh or frozen berries

• Great for breakfast, brunch, or dessert

• Easily customizable with different glazes or toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donuts:

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Vanilla almond milk (or regular milk)

• Large egg

• Unsalted butter, melted

• Pure vanilla extract

• Lemon zest

• Frozen or fresh blueberries

• Cooking spray (to grease donut pan)

For the Lemon Glaze:

• Icing sugar (powdered sugar)

• Lemon juice

• Lemon zest

Directions

1. Preheat oven to 425°F (218°C). Generously grease a 6-count donut pan with cooking spray.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk the milk, egg, melted butter, vanilla extract, and lemon zest.

4. Add the wet mixture to the dry ingredients and whisk until just combined—do not overmix.

5. Toss blueberries in 1 tablespoon of flour, then gently fold them into the batter.

6. Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.

7. Bake for 12–13 minutes, or until a toothpick inserted into a donut comes out clean.

8. Let the donuts cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

9. While the donuts cool, prepare the glaze by whisking icing sugar, lemon juice, and lemon zest until smooth.

10. Dip the tops of each cooled donut into the glaze and return to the wire rack to set. Enjoy!

Servings and timing

Servings: 6 donuts
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 30 minutes
Total Time: 52 minutes

Variations

• Mixed Berry: Swap blueberries for raspberries or blackberries, or use a blend.

• Citrus Twist: Use orange zest and juice instead of lemon for an orange glaze.

• Gluten-Free: Use a 1:1 gluten-free flour blend for a GF version.

• Mini Donuts: Bake in a mini donut pan for 8–10 minutes.

• Almond Glaze: Use almond extract in the glaze for a nutty twist.

• No Glaze: Skip the glaze and dust the donuts with powdered sugar.

• Muffin Style: Make them in a muffin pan if you don’t have a donut pan—adjust baking time to 15–18 minutes.

• Coconut Milk: Use coconut milk in place of almond milk for a subtle tropical flavor.

• Cinnamon Sugar Coating: Brush warm donuts with melted butter and dip in cinnamon sugar.

• Stuffed: Pipe a small amount of lemon curd into the center after baking for a surprise filling.

Storage/Reheating

Room Temperature: Store unglazed donuts in an airtight container for up to 2 days.
Refrigerator: Store glazed donuts in the fridge for up to 4 days.
Freezer: Freeze unglazed donuts in an airtight container for up to 2 months. Thaw before glazing.
Reheating: Warm unglazed donuts in the microwave for 10–15 seconds. If glazed, let them come to room temperature before serving.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work great. Just toss them in flour as you would frozen ones to help prevent sinking.

What if I don’t have almond milk?

You can substitute regular dairy milk or any plant-based milk of your choice.

Do I need a donut pan to make these?

While a donut pan is ideal, you can also use a muffin tin. The shape will differ, but the taste will be just as good.

Can I double the recipe?

Absolutely. Simply double all ingredients and bake in batches if needed.

How do I keep the glaze from soaking into the donut?

Make sure the donuts are fully cooled before glazing. Warm donuts will absorb the glaze instead of holding it on the surface.

Can I make the batter ahead of time?

It’s best to bake the donuts right after mixing the batter. However, you can bake the donuts ahead and glaze them later.

How do I prevent blueberries from sinking?

Toss the blueberries in flour before folding them into the batter. This helps suspend them evenly.

Why is my glaze too thin?

You may have added too much lemon juice. Add more icing sugar a little at a time until it thickens to your liking.

Can I make these vegan?

Use a plant-based milk, an egg substitute (like flax egg), and vegan butter to make these donuts vegan-friendly.

What does lemon zest add to the recipe?

Lemon zest enhances the flavor with a bright citrus note that pairs beautifully with the blueberries.

Conclusion

These baked blueberry donuts are a refreshing and easy treat that brings bakery-style flavor straight to your kitchen. With their fluffy texture, pops of blueberry, and sweet-tart lemon glaze, they’re sure to become a regular favorite. Whether enjoyed with your morning coffee or shared at a brunch gathering, they’re a delightful way to brighten your day.