The first time I bit into one of these, I stood in my kitchen and whispered, “Where have you been all my life?” These Blueberry Doughnuts are fluffy, bright with lemon, and studded with juicy berries that pop like tiny confetti in every bite. They’re baked, not fried, which makes them perfect for mornings when you want something indulgent without the oil-slick aftermath. Includes step-by-step recipe video, FYI — because watching the batter go from sad to glorious is oddly satisfying.
If you’ve ever hesitated to make homemade doughnuts because frying feels like a lifestyle choice, welcome to your new favorite shortcut. These are a total conversion: springy crumb, soft cakey texture, and a tangy glaze that seals the deal. I first posted this recipe more than TWO years ago and, honestly, it needed a glow-up (and a new video). I also needed to make them again, for research. It’s a tough job, but someone’s gotta taste-test.
The story behind the recipe (short and slightly embarrassing)
I got a doughnut pan for Christmas years ago. I baked doughnuts once. They sucked. Into the bottom of the pan stack they went — out of sight, out of mind. Fast-forward to a clearance aisle conquest: my husband spotted a mini doughnut maker for $9 and wouldn’t let me walk away. Mini doughnuts? SOLD. I also nearly rescued a pumpkin-shaped cake pop pan for 94 cents, but I spared you that horror story (and my blog’s reputation).
Long story short: I brought home lemons and blueberries, dusted off the pan, and made a batter loaded with lemon zest and berries. The batter was thick — I feared chewy doom — but the baked results? Soft, cakey, lemony, and perfect. Now I’m obsessed. Expect like 713 variations this season. Don’t be mad; be excited.
How to make them (quick ingredients + simple how-to)
What makes this recipe so irresistible?
- Bright lemon zest + real blueberries = flavor fireworks.
- Baked, not fried: lighter but still indulgent.
- Quick to mix and easy to portion into a doughnut pan.
- The glaze adds a tangy finish that keeps them from tasting like a sad muffin.
Ingredient snapshot (keep it pantry-friendly):
- All-purpose flour
- Baking powder + a pinch of salt
- Sugar
- Eggs
- Milk (or your fave milk alternative)
- Butter or oil
- Fresh lemon zest + lemon juice
- Fresh blueberries (frozen works in a pinch)
- Powdered sugar for glaze
Simple How-To (TL;DR):
- Whisk dry ingredients.
- Beat wet ingredients, fold into dry until just combined. Do not overmix.
- Fold in lemon zest and blueberries gently.
- Spoon or pipe into a greased doughnut pan.
- Bake until just springy and a toothpick comes out mostly clean.
- Cool slightly, then dunk or drizzle with tangy lemon glaze.
Pro tip: Toss blueberries in a spoonful of flour before folding them into the batter — this keeps them from sinking and turning the batter purple. Trust me.
Pro tips for best results (aka tiny hacks that make you look professional)
- Scoop or pipe the batter for uniform doughnuts. A disposable piping bag is your friend.
- Don’t overmix the batter — overmixing makes them dense. Stop when the streaks of flour disappear.
- Room-temp ingredients help everything blend smoothly and rise evenly.
- Trim the bake time if using mini pans — smaller = faster. Start checking around 6–8 minutes.
- For extra lemon punch, fold in a tablespoon of lemon curd into the batter (not required, but… do it).
Variations to try (because variety is the spice of life)
- Blueberry Donuts with a blueberry glaze: blend a few berries into the glaze for color and flavor.
- Gluten-free twist: Use a 1:1 gluten-free flour blend and add a splash more milk if batter seems thick.
- Low sugar/Weight Watchers style: Swap part of the sugar for a sugar substitute and use nonfat milk — this nudges the recipe into Weight Watcher Desserts territory.
- Low-carb option: Swap flour for almond flour + a binder and use a sugar-free glaze to attempt a Low Carb Dessert version (results vary, but worth experimenting).
- Serve them as a Menu Sarapan Sehat (healthy breakfast menu) by pairing with Greek yogurt and fresh fruit.
Best way to serve
Warm > cold, always. These taste best the day you bake them. Serve them with a steaming mug of coffee or a bright tea. Want to go show-off mode? Stack three on a plate, drizzle more glaze, and sprinkle with flaky sea salt. People will gasp. In a good way.
Quick storage & leftovers
- Store at room temp in an airtight container for up to 2 days.
- Refrigerate if glazed heavily — they’ll last 4–5 days but cool down more.
- Freeze: wrap individually and freeze up to 3 months. Thaw at room temp, then warm briefly in the oven (300°F for 5–7 minutes) to revive that fresh-baked vibe.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold them in straight from the freezer. Toss in a little flour first so they don’t bleed too much color.
Q: Are these a good option for a healthier breakfast?
A: Absolutely — baked > fried. Pair one with protein (like cottage cheese or Greek yogurt), and you’ve got a tasty Menu Sarapan Sehat.
Q: Can I make them in a mini doughnut maker?
A: Yes — but adjust the cook time drastically (check often). Also, piping thicker batter into tiny molds helps prevent overflow.
If you love straight-up, no-fuss baking vibes, these Homemade Donuts Recipe gems will become a steady in your rotation. They sit neatly in the sweet spot between “treat” and “I can eat these for breakfast and not regret my life choices.” Want the full step-by-step, ingredient amounts, and the video that rescued my kitchen reputation? Scroll down for the recipe card and the Doughnut Recipe Easy walkthrough — plus a couple more Baked Donut Recipes to try later.
Go on — zest a lemon. Your morning just got way more interesting.
Print
Baked Lemon Blueberry Doughnuts — Easy Doughnut Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 14 servings
- Category: Dessert
Description
Bright, tender, and bursting with blueberries — these baked lemon doughnuts are shockingly easy and super moist. Below is the same recipe rewritten in fresh language so you can jump straight into baking.
Ingredients
- 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 freshly grated lemon zest (adjust to taste)
- 1 cup buttermilk (or regular milk)
- 2 2/3 cups all-purpose flour (350 g)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
For the glaze
- 2 cups powdered (icing) sugar
- 7–8 tbsp fresh lemon juice or milk (see notes)
Instructions
- Preheat your oven to 425°F (220°C). Grease your doughnut pan well with butter or nonstick spray so the doughnuts release easily.
- In a large mixing bowl, whisk together the melted butter, oil, and granulated sugar until the mixture looks smooth and a little fluffy — about 2 minutes.
- Add the eggs, vanilla, lemon zest, and buttermilk to the bowl. Whisk until the wet ingredients are completely combined and smooth.
- Sift (or whisk) the flour, baking powder, baking soda, and salt into a separate bowl. Add the dry mix to the wet mixture and stir gently until just incorporated — don’t overwork the batter. Fold in the blueberries at the end. The batter will be on the thick side; that’s normal.
- Transfer the batter to a large disposable piping bag or a freezer bag (optional). Snip the tip so the opening is roughly 1/2–3/4 inch wide — big enough for blueberries to pass through. Pipe the batter into each doughnut cavity, leaving a little space at the top because the doughnuts will rise. If you don’t have a bag, simply spoon the batter in.
- Bake in the preheated oven for 7–8 minutes, or until a toothpick inserted into a doughnut comes out mostly clean and the tops spring back when touched.
- Let the doughnuts cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before glazing.
- To make the glaze: place the powdered sugar in a medium, shallow bowl. Stir in 6 tablespoons of lemon juice (or milk) and whisk until smooth. If the glaze is too thick, add the remaining 1–2 tablespoons of liquid a little at a time until you reach a pourable-but-not-runny consistency. You want it thin enough to coat but thick enough to set.
- Once the doughnuts are fully cooled, dip each top into the glaze and lift, letting excess drip off. Place glazed doughnuts back on the rack (or a sheet of parchment) until the glaze firms up. Or — you know — eat one immediately. No judgement.
Notes
Quick Tips & Notes
- Thick batter is fine. It’s how these stay cakey and soft.
- Flour the blueberries lightly before folding them in to reduce color bleeding and prevent sinking.
- For a stronger lemon kick, use lemon juice in the glaze. If you prefer less tang, use milk instead.
- Make-ahead: Bake and cool the doughnuts, store them unglazed in an airtight container, then glaze within a few hours of serving. Glazed doughnuts stored sealed can become softer and stickier.
- Mini doughnut makers: If using a mini pan or electric mini maker, reduce bake time — start checking at 6–8 minutes.
- Room-temp ingredients blend more evenly and give a better rise — imo, always let eggs and milk warm up a bit.
Nutrition
- Calories: 202cal
- Sugar: 29g
- Sodium: 134mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 31g
- Protein: 1g
- Cholesterol: 33mg
