These blueberry donuts with lemon glaze are an easy baked donut recipe that you need to make as soon as humanly possible.
And, at just 165 calories per donut, you don’t need to worry about becoming shaped like one.
Fresh blueberries are the base of this baked donut recipe, but fresh lemon zest and lemon juice complete these homemade baked donuts.
Let’s make these Homemade Baked Donuts!
1. Start by greasing a donut pan. This baked donut recipe makes eight donuts. If your donut pan only has six molds, you need to do this in batches.
2. You’ll add your try ingredients in one bowl.
3. Next, you will add the wet ingredients to another mixing bowl.
4. Combine the wet and dry ingredients.
5. Add fresh blueberries.
6. Gently fold the blueberries into the donut batter.
7. Fill a piping bag with the donut batter or make your own by using a zip-lock bag and cut out a corner of it to pipe the batter.
8. Fill the molds of the donut baking pan with the batter.
9. Now you’re to bake these blueberry and lemon donuts at 375° for 10 minutes or until a toothpick that is inserted into the center comes out clean.
After they come out of the oven, allow these baked donuts to cool for 10 minutes in the pan and then invert them onto a wire cooling rack.
Make the Donut Glaze Recipe
While your blueberry donuts are cooling, it’s time to make the easy donut glaze recipe.
1. Start by combining some powdered sugar with lemon juice or milk.
2. Dip the donuts in the glaze.
3. Place some foil under a wire rack and place the freshly glazed donuts on the rack.
4. For style points, add some additional fresh lemon zest.
At this point, you can enjoy these blueberry donuts however suits your fancy.
- You can dunk them in coffee.
- You can eat them for breakfast.
- You can pack them in your kid’s lunch box.
There’s a stack of different ways to enjoy these donuts.
Take them to bed with you, if you like. We never judge.
How To Store these Baked Donuts
If you want to make these donuts and keep them for a while, they will keep for 2 or 3 days in a sealed container at room temperature.
Refrigerate them, and they last even longer, up to a week.
I can’t imagine, for the life of me, how anyone could keep uneaten donuts like these around for that long.
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For the blueberry donuts
Donut Glaze Recipe
- 1 cup powdered sugar
- 2 tbsp lemon juice May substitute milk. Adjust amount for desired consistency.
- Preheat your oven to 375° F and grease eight molds of a donut pan.
- Use a mixing bowl and combine the flour, baking powder, and salt and stir together. In a separate bowl, combine the milk, egg, butter, lemon juice, zest, and vanilla extract. Mix together well and then stir the dry ingredients into the bowl of the wet ingredients until just combined, without over mixing. Use a large flat wooden spoon or rugger spatula to gently fold the blueberries into the batter.
- Next, use a piping bag to carefully fill the prepared molds of the donut pan with the donut batter. Place in hot oven and bake for 10 minutes, or until a toothpick comes out clean after inserting into the center of a donut ring.
- Allow to cool in the pan for 10 minutes and then invert on wire cooling rack. While the donuts are cooling, make the donut glaze recipe.
Make the Donut Glaze Recipe
- Combine powdered sugar with lemon juice (or milk) in a large mixing bowl. Adjust the volume of liquid to desired consistency.
- Dip the tops of the donuts in the glaze and place on a wire rack that is lined with foil underneath. Garnish with additional lemon zest and allow the glaze to set.