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
Scale
- 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