Some things are just better by handful. Popcorn, soy nuts, skittles, and yes, you guessed it, blueberries. But today I’m going to teach you a different way to eat a bunch of blueberries at once: by the donut-full. I’ve never been so fabulously successful with donuts as I was with these beauties. Mostly because the pairing of blueberries and lemon is just too good to mess up. I also like these donuts because they are baked and so I don’t feel like a fat turd after I eat a few. Which is always good.
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Blueberry Donuts with Lemon Glaze
- Total Time: 25 minutes
- Yield: 2 1x
Description
Some things are just better by handful. Popcorn, soy nuts, skittles, and yes, you guessed it, blueberries.
Ingredients
for the donuts
- 2 cups (480 ml) cake flour
- 3/4 cup (180 ml) sugar
- 2 tsp baking powder
- 1 tsp salt
- zest from 1 lemon
- 3/4 cup (180 ml) milk
- 2 eggs, lightly beaten
- 2 tbsp (30 ml) butter, softened
- 1 tsp vanilla extract
- 1/2 cup (120 ml) blueberries, halved
for the lemon glaze
- 1 1/2 cups (360 ml) powdered sugar
- 1 tbsp (15 ml) milk
- 1 tbsp (15 ml) lemon juice (from the lemon you zested)
- 1/2 tsp vanilla extract
Instructions
- Whisk together the cake flour, sugar, baking powder and salt into a large bowl. Add in the lemon zest and whisk this into your dry ingredients. Add the milk, eggs, softened butter and vanilla extract. Gently mix the ingredients together. Make sure not to overmix the batter.
- Fold in the halved blueberries carefully. Lightly grease a doughnut pan with shortening using a paper towel to wipe around the insides. Spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. You’ll know they’re done when they spring back when you press them with your finger. Note: The donuts won’t brown, so take your cue from how they feel when you press them.
For the glaze
- Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add just a bit of milk at a time. If it is too thin, add powder sugar until desired consistency is reached.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 240
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Frequently Asked Questions
How do I know when the donuts are done if they don’t turn brown?
The recipe specifically flags this: the baked donuts won’t brown the way fried ones do, so colour is not a reliable cue. Instead, press gently on the top — if they spring back, they’re done. They bake at 400°F for 8–9 minutes.
Should the blueberries be added whole or halved?
Halved — the ingredients list calls for ½ cup of blueberries, halved. Halving them distributes the berry flavour more evenly through the batter and prevents large whole berries from creating damp pockets in the donut. 
How do I adjust the lemon glaze if it comes out too thick or too thin?
The recipe covers both: if the glaze is too thick, add a tiny bit of milk at a time until it reaches a pourable consistency; if it’s too thin, add more powdered sugar (the base is 1½ cups) until it thickens to your liking.
