Baked Lemon Blueberry Doughnuts (Donuts) Recipe + VIDEO (2024)

4.67 from 48 votes

Print

• ▢ 1/4 cup unsalted butter melted
• ▢ 1/4 cup canola or vegetable oil
• ▢ 3/4 cup granulated sugar 150 g
• ▢ 2 large eggs
• ▢ 2 tsp vanilla extract
• ▢ 1-2 tsp grated lemon zest depending on your tastes
• ▢ 1 cup buttermilk or substitute regular milk
• ▢ 2 2/3 all-purpose flour 350g
• ▢ 1 1/2 tsp baking powder
• ▢ 1/4 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 1 cup fresh blueberries

Glaze:

• ▢ 2 cups powdered icing sugar
• ▢ 1-2 tsp lemon zest (optional)
• ▢ 7-8 tbsp fresh lemon juice or milk see notes

US Customary – Metric

• Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.

• In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.

• Add in eggs, vanilla, lemon zest and buttermilk and whisk until smooth.

• Add flour, baking powder, baking soda and salt, and whisk just until combined. Stir in blueberries. Batter will be thick (see notes).

• Spoon batter into a large disposable piping bag or freezer bag (optional method – see notes. You can also spoon batter into doughnut pan). Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.

• Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.

• Make the glaze:In a medium bowl (not too deep as you’ll want to be able to dip your doughnuts), combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed. You want your glaze to be thin enough to evenly coat your doughnuts, but thick enough that it will set and become dry to the touch.

• When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set (or, just shove them right in your mouth!).

*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*If you like more lemon flavour, use fresh lemon juice for the glaze. If you like less lemon flavour, use milk.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.