Can’t you almost taste these gorgeous glazed blueberry lemon donuts through the screen?!
Glazed Blueberry Lemon Donuts
Blueberry lemon is one of my favorite flavor combinations, and these Glazed Blueberry Lemon Donuts do not disappoint!
Here’s the breakdown: light, fluffy, lemon-infused cake donuts bursting with fresh blueberries and topped with a zesty lemon glaze. It’s the perfect combination of sweet and tart!
If your mouth isn’t watering yet you might want to check your pulse! 😉
Shopping List & Kitchen Supplies
For your convenience, I’ve provided shop-able ad links to supplies used in this recipe; read our disclosure policy here.
- Unsalted butter
- Vegetable oil
- Granulated sugar
- Eggs
- Vanilla extract
- Lemon zest
- Lemon juice
- Buttermilk
- All-purpose flour
- Fresh blueberries
- Powdered sugar
- Salt
- Silicone donut pans
- Wire cooling rack
- Stand mixer
A free printable copy of this lemon blueberry donuts recipe and full ingredients list is available at the bottom of the post.
Keep reading for photo step-by-step instructions and recipe video or click here to jump to printable recipe.
How to Make Baked Blueberry Lemon Donuts
First, watch our quick video tutorial to see exactly how we made our lemon blueberry donuts. Then, keep reading for full step-by-step instructions.
Click video to play:
Preheat oven to 350°F.
TIP: We love silicone donut pans because your finished donuts pop right out! If you’re using metal pans, be sure to coat with cooking spray first.
In a large mixing bowl, sift together dry ingredients, except sugar.
In your stand mixer bowl, combine sugar and wet ingredients. Blend, gradually adding dry ingredients to the batter. Continue mixing until fully incorporated.
TIP: For lactose-free version of the donuts, swap out the buttermilk with 1 cup buttermilk and 1 TB vinegar (to get that tang).
Stir blueberries into batter by hand, then spoon batter into your prepared donut pan – about 3/4 of the way full. You can use a metal pan, or Silicone donut pans like we used in our video. The donuts pop right out of the silicone molds!
TIP: Wild blueberries are often used in baked goods because they are smaller and “spread” out less when cooked. Traditional cultivated blueberries are larger and juicier, so they take up more real estate in your donut. Feel free to use whichever variety you prefer!
Bake for 17-20 minutes (or until a toothpick inserted comes out clean).
Allow to cool for about 10 minutes, then transfer to a wire cooling rack to glaze.
To glaze:
In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined.
Place a piece of foil under the wire rack with the donuts to catch any glaze. Pour glaze directly from the bowl onto the donuts until well coated.
Top with a sprinkle of lemon zest.
Make Cooking Fun (and Easy!)
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More of our favorite donut recipes:
Grab a free printable copy of this Lemon Blueberry Donuts recipe here:
Light, fluffy, lemon-infused cake donuts bursting with fresh blueberries and topped with a zesty lemon glaze.
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 2 cups powdered sugar
- 1 teaspoon lemon zest
- 7 tablespoons fresh lemon juice
Preheat oven to 350°F and prepare donut pan with cooking spray, as needed.
- In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, combine milk, sugar, eggs, oil, butter, lemon zest, and vanilla and blend using a hand or stand mixer.
- Gradually add dry ingredients to the wet ingredients, continuing to mix until fully incorporated.
- Stir blueberries into batter by hand, then spoon batter into your prepared donut pan.
Bake for 17-20 minutes.
- Allow to cool for about 10 minutes, then transfer to a wire cooling rack to glaze.
- In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined.
- Place a piece of foil under the wire rack with the donuts to catch any glaze. Pour glaze directly from the bowl onto the donuts until well coated.
Finish with a sprinkle of lemon zest while glaze is still wet.
Recipe Video
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite blueberry recipes:
Blueberry Pie Cake with Buttercream Frosting
Stacey aka the Soccer Mom
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Last updated on December 2nd, 2019 at 01:03 pm
Karen Monroe says
May 22, 2018 at 9:05 amHello Stacey, I tried your recipe but have a couple of questions – 1/4 cup vegetable oil is mentioned in the ingredients but not in the instructions, lemon juice is mentioned in the instructions but not in the ingredients, lemon zest is mentioned in the glaze ingredients but not in the glaze instructions. I thought I’d just wing it but after 14-15 minutes the doughnuts were not done, so I’m guessing I got my ingredients wrong…?
Stacey aka the Soccer Mom says
May 22, 2018 at 9:10 pmHi Karen – I went back through the recipe to double-check and you’re right – I did omit the oil from the instructions. That should be mixed together with the “wet” ingredients when making the batter. Thank you for pointing that out – I updated the recipe. Lemon juice, however, already is in both the recipe and directions so you didn’t miss anything there. The lemon zest for the glaze is simply to sprinkle on top. As far as cooking time, we like our donuts a bit underdone – but 10 minutes might be on the short side. 15 minutes should have been ok – but I updated the recipe to 17-20 minutes just in case. I appreciate you letting me know that the recipe was a bit confusing so I could improve it!
Linda Donaldson says
April 7, 2019 at 3:58 pmWant to send this to a friend who has a milk allergy so need suggestions to replace the butter milk?
Stacey aka the Soccer Mom says
April 8, 2019 at 12:17 pmYou can swap with a non-dairy milk like coconut: 1 cup coconut + 1 TB vinegar (to get that tang from buttermilk). I’m lactose intolerant, so we use non-dairy milks in our recipes all the time. I’ll make a note on this one – thanks!
Char says
April 7, 2019 at 6:28 pmHow many eggs? I guessed two so hopefully it works out
Stacey aka the Soccer Mom says
April 8, 2019 at 12:15 pm2 eggs – they are listed in the printable recipe card at the bottom of the post. So you guessed correctly 🙂
Cam says
April 8, 2019 at 4:45 pmHave you ever tried making these in an airfrier? If so do you have an details you suggest?
Stacey aka the Soccer Mom says
April 10, 2019 at 11:38 amHi Cam – I haven’t tried this particular recipe in the air frier, but if you do try it let me know how it goes!