Baked Lemon Blueberry Doughnuts

Baked Lemon Blueberry Doughnuts – Deliciously moist and fluffy BAKED doughnuts that are infused with lemon, and stuffed full of fresh blueberries!

Baked Lemon Blueberry Doughnuts

I love my fried doughnuts (especially the jam-filled ones covered in sugar), but I LOVE making baked doughnuts. They’re a lot less messier to make, and healthier too!

These baked doughnuts are super moist and fluffy; they’re infused with fresh lemon juice, and loaded with fresh juicy blueberries.

Top them with a sweet lemon glaze, and you have yourself a refreshing breakfast or snack. 

Looking for more blueberry recipes? Check out my Blueberry Breakfast Smoothie, Blueberry Orange Scones, and Homemade Blueberry Pie.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these doughnuts. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Caster/granulated sugar
• Baking powder
• Baking soda
• Salt
• Large egg
• Buttermilk: See my recipe notes below on how to make your own!
• Vegetable oil
• Vanilla extract
• Fresh lemon juice: Juice from 2 lemons is plenty for this recipe.
• Lemon zest: Optional, but I like to add about 1 tablespoon.
• Fresh blueberries

For the glaze:

• Icing/powdered sugar
• Fresh lemon juice
• Vanilla extract
• Milk

How to make Baked Lemon Blueberry Doughnuts

To make these doughnuts, simply whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a separate bowl or jug, whisk together the egg, buttermilk, oil, vanilla, lemon juice, and zest until combined. Pour into the dry ingredients and mix until just combined.

Gently fold in the blueberries – do not overmix.

Spoon the mixture into a well-greased doughnut pan and smooth out the tops. Bake for 10 – 12 minutes, or until firm to the touch and a toothpick inserted comes out clean.

TIP: I highly recommend using a cake-release spray to grease your doughnut pan. The doughnuts will be SO much easier to remove!

Allow the doughnuts to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.

For the glaze, whisk together the icing sugar, lemon juice, vanilla, and milk until smooth and combined. Dip each doughnut into the glaze, and leave to set on the wire rack.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Baked Lemon Blueberry Doughnuts are:

• super quick and easy to make
• deliciously moist and fluffy
• infused with fresh lemon juice
• LOADED with juicy blueberries
• perfect for breakfast or a snack

How long will these baked doughnuts last? These doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days.

Can I freeze these doughnuts? Yes! These also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these baked doughnuts next!

• Baked Lemon Raspberry Doughnuts
• Baked Pumpkin Streusel Doughnuts
• Baked Double Chocolate Orange Doughnuts

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