Fluffy and flavourful, these baked blueberry donuts are your coffee’s best friend! Topped with a simple lemon glaze with flecks of fresh lemon zest, these homemade baked donuts make for one delicious treat!
Hey everyone! How was your weekend? Did it fly by, as always?
What better way to ease into the week than with these baked blueberry donuts, don’t ya think?
We love homemade donuts in our home.
Probably because they’re so easy to make. Plus, I don’t have to go out to enjoy! I can stay home in my comfy clothes and enjoy plenty of coffee without having to line up somewhere.
With just some simple ingredients, you could be on your way to the best homemade baked donuts you could ever shove in the ol’ piehole!
Besides how tasty these berry donuts are, one of my fave things about ’em is that you don’t even have to haul out the big mixer. Just use a large bowl and way to go! That still doesn’t stop me from making a mess, but least I try, LOL.
How to Make Them
Full details are in the recipe card below, but here are the basics:
- Get your donut pan ready by greasing. Preheat your oven now too.
- In a large bowl, mix together flour, sugar, baking powder and salt.
- In a small bowl, whisk together milk, egg, melted butter, vanilla extract and lemon zest.
- Mix everything together until there are no visible streaks of flour.
- Toss blueberries with a little flour to prevent them from sinking in the donuts.
- Very gently stir the blueberries into the donut batter. Try not to break them. Some broken are okay, though!
- Spoon or pipe donut batter into the pan and bake. Once done, allow to cool.
- Whisk together icing sugar, lemon juice and lemon extract in a bowl until smooth and combined.
- Invert donuts into icing sugar glaze and place onto a cooling rack to set. Enjoy!
Tip: Let donuts cool completely before glazing. Otherwise, the glaze will soak into the donut.
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More Recipe Tips
I used the remainder of the local wild blueberries that my pop gave me last year that I had stashed in our freezer, but fresh blueberries would work lovely!
You could use regular dairy milk in this baked donut recipe, but the vanilla almond milk gives things a little more vanilla flavour. Use what you like or have on hand!
Toss your blueberries in a little bit of flour before incorporating into the wet batter. These helps to prevent them from sinking into the batter.
Don’t overwork your blueberries. You don’t want to break them out and have them bleed too much into the batter. Not that that’s necessarily a bad thing, if you ask me.
Let the baked donuts cool completely before icing.
These donuts fluff up when baking so the centre hole may enclose a little; I simply glazed the whole top. It creates a little pocket for more glaze!
Best enjoyed the day of making (that shouldn’t be a problem!)
When making an icing sugar glaze add a little liquid to the icing sugar at a time because a little goes a long way. If you add too much, your icing sugar will be runny. If it is, no worries, add a little more icing sugar to thicken again.
When zesting lemon, go for the yellow zest part and not the pith (as it can be bitter). Don’t have a lemon zester? Try a box grater on the smallest hole.
More Baked Donut Recipes
- Baked Coffee Donuts
- Baked Coconut and Lemon Donuts
- Carrot Cake Donuts
- Key Lime Pie Donuts from The Beach House Kitchen.
Hope you love these easy baked donuts as much as we do!
If you make this blueberry donut recipe, be sure to leave a comment below. Love to know how you enjoyed!
Baked Blueberry Donuts (with lemon glaze)
- 1 cup all-purpose flour (Plus 1 tablespoon to toss blueberries in)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vanilla almond milk
- 1 large egg
- 3 tablespoons unsalted butter , melted
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest
- ⅔ cup frozen blueberries (or fresh)
- baking spray (to grease donut pan)
- 1 cup icing sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Preheat oven to 425 degrees Fahrenheit. Generously grease a 6-count donut pan with baking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, whisk together the almond milk, egg, melted butter, vanilla extract and lemon zest. Add to dry ingredients (flour mixture). Whisk to combine.
- In a bowl, toss blueberries with 1 tablespoon of flour. Gently fold berries into to wet batter. Mixture will be thick.
- Distribute mixture into donut pan. You can pipe mixture in or spoon.
- Bake for 12 to 13 minutes or until a toothpick inserted in the centre of the donuts comes out clean. Let donuts cool in the pan for about 10 minutes before gently removing and cooling completely on a cooling rack before icing.
- Dip cooled donuts into lemon glaze and place on a cooling rack to set. Best enjoyed freshly made.
- Combine all ingredients in a bowl and whisk until smooth. Note: I like to add 1.5 tablespoons of lemon juice first and see how I like the consistency. The more liquid you add, the thinner your glaze will be and vice versa. If you've made your glaze too thin, you can always add a little more icing sugar to thicken.
- I used the remainder of the local wild blueberries that my pop gave me last year that I had stashed in our freezer, but fresh blueberries would work lovely!
- You could use regular dairy milk in this baked donut recipe, but the vanilla almond milk gives things a little more vanilla flavour. Use what you like or have on hand!
- Toss your blueberries in a little bit of flour before incorporating into the wet batter. These helps to prevent them from sinking into the batter
- Don’t overwork your blueberries. You don’t want to break them out and have them bleed too much into the batter. Not that that’s necessarily a bad thing, if you ask me.
- Let the baked donuts cool completely before icing.
- These donuts fluff up when baking so the centre hole may enclose a little; I simply glazed the whole top. It creates a little pocket for more glaze!
- Best enjoyed the day of making.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.