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Close-up table-top shot of three lemon blueberry baked donuts stacked on one another and a fourth on a white plate to the left.
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5 from 5 votes

Lemon Blueberry Baked Donuts

Zesty lemon accents the sweet pop of blueberry in these lovely baked, glazed donuts. Perfect for breakfast, brunch, or as a sweet treat!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 6 Donuts
Calories: 292kcal
Author: Meredith

Ingredients

Lemon Blueberry Donuts

  • 1 C all-purpose flour
  • ½ C brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ C plain greek yogurt
  • 2 tablespoon unsalted butter melted
  • 1 large egg
  • ½-3/4 C blueberries fresh, or frozen that have been thawed*
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice

Lemon Glaze

  • 1 C powdered sugar
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest

Instructions

  • Preheat oven to 350°F, spray donut pan(s) with non-stick cooking spray and set aside
  • Whisk together the flour, brown sugar, salt, and baking powder in a large bowl and set aside
  • In a separate bowl, mix together the melted butter, yogurt, and egg until well combined. Stir in the lemon juice and lemon zest
  • Gently fold the wet ingredients into the dry ingredients until a dough forms (do not overmix, the dough will be very thick)
  • Gently fold in the blueberries into the dough until well distributed throughout
  • Spoon the dough into the donut pan(s) and smooth out gently
  • Bake 22-25 minutes, until a toothpick comes out clean
  • Cool in the pan for a few minutes, then turn out onto a cooling rack to cool completely
  • While the donuts cool, make your glaze. In a small bowl, mix the powdered sugar, lemon juice, and lemon zest together until a thick liquid forms.
  • When the donuts are cooled, dip the top half of each donut into the glaze and place back on the rack to allow the glaze to set*

Notes

* I like to use frozen, wild blueberries in this recipe because I enjoy the smaller size and how it gets distributed throughout the batter.
* While I generally like to pipe my baked donut batter into the tins, I have been spooning this batter into the donut pans to avoid bursting the blueberries.
* If you have glaze remaining after dipping each of your donuts, I recommend doing a double-dunk
*These donuts are best eaten the same day that they are baked.

Nutrition

Calories: 292kcal | Carbohydrates: 57g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 289mg | Potassium: 79mg | Fiber: 1g | Sugar: 40g | Vitamin A: 175IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg