Baked Blueberry Donuts With Lemon Glaze

These delicious baked lemon blueberry donuts bring everything you love about the classic lemon-blueberry combo into delicious, donut form. A bit sweet, a bit tart, and perfectly yummy, this is a great baked donut recipe for spring and summertime!

I love the combination of lemon and blueberry, but I feel like you usually see this in a muffin, loaf, or coffee cake. While most people got on the sourdough train during COVID, my husband and I took a few other routes. One being homemade donuts. We tried making fried donuts a few times… they were good, but too messy. We tried yeasted donut recipes… but didn’t always feel like fussing with yeast. And then we discovered baked donuts. And went on a baked donut SPREE.

After spending the fall of 2020 making countless batches of pumpkin baked donuts and perfecting a homemade recipe for baked maple glazed donuts, spending that winter creating fun and festive baked peppermint mocha chocolate donuts, I decided to perfect a springy flavor too.

After lots of test batches, we landed on this lemon blueberry baked donuts recipe with a zesty lemon glaze on top. So. Darn. GOOD.

Ingredients For Lemon Blueberry Donuts

Fresh lemon: This baked donut recipe uses both lemon juice and lemon zest to create that perfect, lemony tang. To get the juice and zest quantities needed for both the donut base and the lemon glaze, you need the juice and zest of 1 medium lemon.

Blueberries (fresh or frozen): Since we’re not in peak berry season here in the upper Midwest, I’ve been using frozen wild blueberries (also known as high-bush blueberries) when making this lemon blueberry baked donut recipe. I like using the wild blueberries because they’re smaller in size and generally have a more intense blueberry flavor.

Greek Yogurt: I love baking with Greek yogurt because we always have it in our fridge, and it adds more protein to my baked goods. This donut recipe can be made with plain or vanilla Greek yogurt!

See recipe card below for a full list of ingredients and measurements.

How to Make Baked Blueberry Donuts

Preheat oven & prep your pan: Preheat to 350°F, then spray your donut pan with non-stick cooking spray and set aside

Prep your ingredients: Whisk together your dry ingredients in a large bowl and set aside. In a separate bowl, mix together the butter, yogurt, and egg until well combined. Stir the lemon juice and zest into your wet ingredients. Gently fold in your wet ingredients into your dry ingredients (note: dough will be very thick). Once just combined, gently fold in your blueberries.

Spoon dough into donut pan: While I generally like to pipe my donut batter into the donut pans, I recommend spooning this batter into your pans to avoid squishing the blueberries! If desired, gently smooth out the tops after all batter has been placed.

Bake: Bake approximately 22-25 minutes, until a toothpick comes out clean

Cool: Cool in the pan for a few minutes, then turn out onto a cooling rack to cool completely.

Glaze your donuts: While the donuts finish cooling, make your glaze in a small bowl. When cooled, dip the top half of each donut into the glaze and set up-right on your cooling rack to set. Note: if I have additional glaze left, I often double-dip my donuts!

Store leftovers: This recipe is recommended to be eaten the same day, however, if you have leftovers, store cooled remaining donuts in an air-tight container in the fridge for a day or two.

Blueberry and Lemon Baked Donuts Recipe FAQs

Is the dough supposed to be this thick? Yes, baked donut batter is much thicker than you think it will be! If you are having issues getting all of your dry ingredients incorporated into your wet ingredients, you could add more lemon juice (more zing!), a dab of yogurt, or even a little water. Do so in 1 teaspoon increments so you don’t make your dough too moist or runny.

What blueberries should I use in this recipe, fresh or frozen? You can use either! I have been using frozen wild blueberries because it is not currently peak-berry season where I live. To defrost frozen berries, measure out the amount needed for the recipe and soak them in room temperature water while you get the rest of your ingredients together. When ready to fold into the batter, drain the blueberries and gently fold them into your batter.