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
• 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.

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.

Try these baked doughnuts next!

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

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.

Baked Lemon Blueberry Doughnuts

Deliciously moist and fluffy BAKED doughnuts that are infused with lemon, and stuffed full of fresh blueberries!

Author: Marsha

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Yields: 10 – 12 doughnuts

Print

Pin

SaveSaved!

Ingredients

For the Doughnuts

• 2 cups (250g) plain/all-purpose flour
• ½ cup (100g) caster/granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• ½ cup (120ml) buttermilk*
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup (100g) fresh blueberries

For the Glaze

• 2 cups (250g) icing/powdered sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 – 4 tablespoons milk

Instructions

For the Doughnuts

• Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.
• Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
• Whisk together the egg, buttermilk, oil, vanilla, lemon juice, and zest until combined.
• Add to the dry ingredients, and mix until just combined. Gently fold in the blueberries. Do not overmix.
• Spoon the batter into the prepared doughnut pan and smooth out the tops.
• Bake for 10 – 12 minutes or until a toothpick inserted comes out clean. Allow 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.

Video

Recipe Notes

*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 – 10 minutes until slightly thickened and curdled.

Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Serving: 1doughnutCalories: 280kcalCarbohydrates: 61gProtein: 3gFat: 3gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 166mgFiber: 1gSugar: 44g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This Recipe?

Tag @simplybake_blog on Instagram and hashtag it #simplybakeblog

Rate this Recipe Pin Recipe Share Recipe