Baked Lemon Blueberry Doughnuts
Deliciously moist and fluffy BAKED doughnuts that are infused with lemon, and stuffed full of fresh blueberries!
Servings: 10 - 12 doughnuts
Calories: 280kcal
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
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.