Description
Baked lemon blueberry doughnuts deliver a tangy-sweet punch that’ll make your morning sparkle with fresh, zesty flavor. Packed with juicy blueberries and a sunny citrus twist, these treats turn breakfast into a delightful celebration.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- ½ cup blueberries
- 1 large egg
Supporting Ingredients:
- ⅓ cup granulated sugar
- ⅓ cup plain Greek yogurt
- ¼ cup milk
Finishing Ingredients:
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoons milk (as needed for consistency)
Instructions
- Warm your oven to 375°F and coat a doughnut pan thoroughly with non-stick spray.
- Blend flour, baking powder, baking soda, salt, and lemon zest in a medium mixing bowl using a whisk.
- Combine 1 large egg, ⅓ cup sugar, ⅓ cup Greek yogurt, ¼ cup milk, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract in a separate bowl until silky smooth.
- Merge wet and dry ingredients gently with a spatula, stirring just until incorporated without overmixing.
- Carefully fold ½ cup fresh blueberries into the batter, preserving their whole shape.
- Transfer batter into doughnut pan cavities using a piping bag or spoon, filling each section approximately ¾ full.
- Slide pan into preheated 375°F oven and bake for exactly 10-12 minutes until centers spring back when touched and a toothpick emerges clean.
- Allow doughnuts to rest in pan for 5 minutes, then transfer to a cooling rack.
- Prepare glaze by whisking ½ cup powdered sugar with 1 tablespoon fresh lemon juice, adjusting liquid as needed for desired consistency.
- Once doughnuts reach room temperature, drizzle or dip into prepared lemon glaze.
Notes
- Fresh blueberries work best when gently folded in at the last moment to prevent color bleeding and maintain their whole shape.
- Use a light hand when mixing the batter, as overmixing can create tough, dense doughnuts instead of tender, soft ones.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free flour blend to keep the same texture and rise.
- If fresh blueberries aren’t available, frozen berries can be used directly from the freezer without thawing to prevent color streaking in the batter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Donuts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 136 kcal
- Sugar: 13 g
- Sodium: 142 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg