Description
Delightful Lemon Blueberry Donuts elevate breakfast with citrus-kissed sweetness and juicy blueberry pockets. Light, moist, and packed with zesty flavor, these baked treats deliver a perfect morning indulgence you can’t resist.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (190 g / 6.7 ounces) all-purpose flour
- 1 cup (150 g / 5.3 ounces) fresh or frozen blueberries
- ⅔ cup (135 g / 4.8 ounces) granulated sugar
Wet and Binding Ingredients:
- 1 large egg
- ⅓ cup (80 ml / 2.7 fluid ounces) milk
- ⅓ cup (80 ml / 2.7 fluid ounces) Greek yogurt (or sour cream)
- ¼ cup (60 ml / 2 fluid ounces) unsalted butter, melted and slightly cooled
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Dry and Flavoring Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon flour (for tossing blueberries)
Lemon Glaze:
- 1 cup (120 g / 4.2 ounces) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare a donut pan by lightly coating with non-stick spray and heat the oven to 350F (175C), ensuring an even temperature for consistent baking.
- Create a dry ingredient mixture by thoroughly combining flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking to eliminate any potential lumps.
- In a separate bowl, blend milk, Greek yogurt, melted butter, sugar, egg, vanilla extract, lemon juice, and lemon zest until the mixture achieves a smooth, uniform consistency.
- Carefully incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
- Delicately fold fresh blueberries into the batter, distributing them evenly throughout the mixture to ensure each donut has a balanced fruit profile.
- Transfer the batter into the prepared donut pan, filling each cavity approximately three-quarters full to allow room for rising during baking.
- Place the pan in the preheated oven and bake for 11-13 minutes, watching for a light golden color and checking doneness with a toothpick that should emerge clean when inserted.
- Allow donuts to rest in the pan for 4-5 minutes, then carefully transfer to a wire cooling rack to prevent continued cooking and achieve optimal texture.
- Craft a vibrant lemon glaze by whisking powdered sugar with fresh lemon juice and zest until smooth, adjusting liquid or sugar for desired consistency.
- Once completely cooled, dip the tops of the donuts into the prepared glaze, allowing excess to drip off before placing back on the wire rack.
- Serve immediately for maximum freshness, or store in an airtight container for up to two days, preserving their delicate flavor and texture.
Notes
- Swap Greek yogurt with dairy-free alternatives like coconut or almond yogurt for a vegan-friendly version.
- Use gluten-free flour blend to make these donuts suitable for those with gluten sensitivities.
- Gently fold blueberries to prevent color bleeding and maintain their whole shape during mixing.
- Ensure donuts are completely cooled before glazing to prevent the glaze from becoming runny and sliding off.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg