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Stack of glazed Lemon and Blueberry Donuts on a white plate with fresh blueberries scattered around.
Daniel

Lemon and Blueberry Donuts

Bright, tangy lemon donuts bursting with fresh blueberries and finished with a zesty glaze that tastes like sunshine.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 2 cups all-purpose flour spooned and leveled
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 4 tbsp unsalted butter melted and cooled
  • 2 tbsp lemon zest from about 2 large lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries tossed in 1 tbsp flour
For the Lemon Glaze
  • 1.5 cups powdered sugar sifted
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Equipment

  • Donut pan (12-cavity)
  • Mixing Bowls
  • Whisk
  • Pastry brush or piping bag

Method
 

Prep
  1. Preheat oven to 350°F. Grease a donut pan thoroughly with butter or nonstick spray, getting into all the crevices.
Make the batter
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  2. In a separate bowl, whisk buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
  3. Pour wet ingredients into dry and stir with a rubber spatula until just combined - do not overmix. Gently fold in flour-dusted blueberries. The batter will be thick.
Fill and bake
  1. Transfer batter to a piping bag or zip-top bag with the corner snipped. Pipe into donut cavities, filling each about two-thirds full.
  2. Bake 12-14 minutes until donuts spring back when lightly touched and edges are just golden. Cool in pan 5 minutes, then turn out onto a wire rack to cool completely.
Glaze and finish
  1. Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Dip the top of each cooled donut into glaze, letting excess drip off. Return to wire rack and let set 15 minutes before serving.

Notes

Tossing blueberries in flour keeps them from sinking to the bottom - do not skip this step. For extra lemon punch, add 1/4 tsp lemon extract to the batter. These are best the day they're made but keep covered at room temperature for up to 2 days; the glaze will soften slightly.