Baked lemon donuts with a blueberry glaze are the perfect way to kickstart your morning. A lemon cake donut that gets dipped in a homemade blueberry glaze. A must make for donut lovers.
I am a sucker for homemade donuts. Growing up, the best place to get donuts in my hometown was Hinckley’s. I’ve had donuts from many many places, but Hinckley’s still reigns as supreme. Since we don’t live in the same town as Hinckley’s anymore, we like to try our hand at making donuts, and we’re sharing this recipe for lemon donuts with a blueberry glaze.
This is the perfect lemon and blueberry recipe that will transform your day. Whip up for a treat, or make for serving a crowd. Lemon blueberry glazed donuts that are so simple, you will make them over and over again.
Ingredients For Lemon Donuts
Flour, sugar, baking powder, salt. Here is the base of the donuts. Make sure to measure and level off the flour properly for moist and soft donuts.
Butter, Egg, Milk. The main wet ingredients will help to cream your ingredients together. I recommend butter over margarine for this recipe.
Lemon. You will use the lemon juice and zest from your lemons. Make sure to grab a zester to remove the zest easily from the lemons.
Blueberry Glaze. For the glaze, you need blueberries, water, lemon juice, and powdered sugar.
What if I don’t have a piping bag?
Reach for a gallon-size sealable bag if you don’t have a piping bag. Pour the donut batter into the sealable bag and then cut the tip-off. Then you can use that to pipe into the donut pan.
It works just as good, and is easy to do, with no extra supplies needed.
Can I use frozen blueberries instead of fresh ones?
Go right ahead and reach for frozen berries in replace of fresh if you don’t have any. Since the blueberries are in the glaze, it will not matter if it is fresh or frozen.
How to Store Donuts
Since these blueberry glazed donuts have fresh blueberries in them, I recommend refrigerating any donuts you don’t eat right away. If you want to freeze the donuts you can do that as well. Just use wax paper to place in between the donuts if you decide to stack them.
The donuts will freeze for 3-4 months. Then just thaw in the refrigerator when you want to eat some. Or toss in the microwave for a quick reheat for a fresh out of the oven donut.
Can I swap out blueberries in donuts?
Go right ahead and reach for strawberries or even raspberries to replace the blueberries in the recipe. Any fresh fruit will work as a replacement for the blueberries. We just enjoy the pairing of blueberry and lemons.
Ingredients needed to make Lemon Donuts with a Blueberry Glaze
Makes 6-8 donuts
- 1/4 cup butter, softened
- 1 egg
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups flour
- 1/2 cup milk
- 1 tbsp. Lemon juice
- 1 tbsp. Lemon zest
Ingredients needed for a Blueberry Glaze
- 1/2 cup blueberries
- 1 tbsp. water
- 1 tsp lemon juice
- Approx 1 cup of icing sugar
Directions on making Baked Lemon Donuts
- Preheat oven to 350 degrees F. Grease a donut pan. I use coconut oil.
- In a medium mixing bowl add flour, salt, and baking powder and set aside.
- With an electric mixer cream butter and sugar. Add egg and beat until light and fluffy. Add lemon juice and lemon zest and mix again.
- Add dry ingredients and milk, alternating, starting, and ending with dry.
- Add dough to a piping bag and pipe into a donut pan. Bake for 7-10 minutes until lightly golden on the sides. Remove from oven and allow to cool for 5-10 minutes before removing from pan.
- Make the glaze while donuts cool.
- To a small saucepan, add blueberries, water, and lemon juice. Bring to a simmer and, stirring frequently, cook until blueberries are soft and Mashable.
- Remove from heat and mash or use an emulsifier and purée sauce.
- Cool sauce to room temperature and then add to a mixing bowl and mix with icing sugar, starting with half, until desired consistency is achieved.
- Dip the bottom of the donuts into the glaze until covered. Top with sprinkles or lemon zest if desired. Leave to set.
Enjoy!
Find more sweet treats to try below:
Gingerbread Hot Chocolate Board
Ingredients
- 1/4 cup butter softened
- 1 egg
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups flour
- 1/2 cup milk
- 1 tbsp. Lemon juice
- 1 tbsp. Lemon zest
Instructions
- Preheat oven to 350 degrees F. Grease a donut pan. I use coconut oil.
- In a medium mixing bowl add flour, salt, and baking powder and set aside.
- With an electric mixer cream butter and sugar. Add egg and beat until light and fluffy. Add lemon juice and lemon zest and mix again.
- Add dry ingredients and milk, alternating, starting, and ending with dry.
- Add dough to a piping bag and pipe into a donut pan. Bake for 7-10 minutes until lightly golden on the sides. Remove from oven and allow to cool for 5-10 minutes before removing from pan.
- Make the glaze while donuts cool.
- To a small saucepan, add blueberries, water, and lemon juice. Bring to a simmer and, stirring frequently, cook until blueberries are soft and Mashable.
- Remove from heat and mash or use an emulsifier and purée sauce.
- Cool sauce to room temperature and then add to a mixing bowl and mix with icing sugar, starting with half, until desired consistency is achieved.
- Dip the bottom of the donuts into the glaze until covered. Top with sprinkles or lemon zest if desired. Leave to set.
Notes
1/2 cup blueberries
1 tbsp. water
1 tsp lemon juice
Approx 1 cup of icing sugar
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