Description
Enjoy a delightful treat with these homemade Blueberry Lemon Donuts. Soft, tender, and bursting with fresh blueberries and bright lemon flavor, these baked donuts are glazed with a tangy lemon icing that perfectly complements the sweet cake. Perfect for breakfast, brunch, or an afternoon snack, these easy-to-make donuts offer a fresh twist on a classic favorite.
Ingredients
Scale
Donut Batter
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tsp grated lemon zest
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
Lemon Glaze
- 2 cups powdered icing sugar
- 1-2 tsp lemon zest
- 7-8 tbsp fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the donuts evenly.
- Prepare Donut Pan: Lightly spray your donut pans with non-stick spray to prevent the donuts from sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a separate mixing bowl, combine the melted butter, vegetable oil, granulated sugar, eggs, vanilla extract, lemon juice, lemon zest, and buttermilk. Whisk until the mixture is smooth and fully combined.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Blueberries: Carefully fold in the fresh blueberries to the batter, distributing them evenly without breaking them up.
- Fill Donut Pan: Spoon the batter evenly into the prepared donut pans, filling each cavity about 3/4 full.
- Bake: Place the pans in the preheated oven and bake for 9-10 minutes, or until a toothpick inserted into the donuts comes out clean.
- Cool Donuts: Remove the donuts from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Make Lemon Glaze: In a bowl, whisk together powdered icing sugar, lemon zest, and fresh lemon juice until smooth and pourable.
- Glaze Donuts: Dip the cooled donuts into the lemon glaze or drizzle the glaze over them. Let the glaze set before serving.
Notes
- For best results, use fresh blueberries and avoid overmixing the batter to keep your donuts tender.
- Make sure the melted butter is cooled slightly before mixing it into the batter to prevent cooking the eggs.
- The lemon glaze can be adjusted in consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
- Donuts are best enjoyed the day they are made but can be stored in an airtight container for up to two days.
- Use a toothpick to check doneness; if it comes out clean or with a few crumbs, the donuts are ready.
