Baked Lemon Blueberry Donuts

Baked Lemon Blueberry Donuts

Delightfully fluffy and bursting with zesty lemon and sweet blueberries, these Baked Lemon Blueberry Donuts are a healthier alternative to traditional fried donuts, perfect for any brunch or coffee break.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 donuts

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup buttermilk Can substitute with regular milk and a splash of vinegar.
1/4 cup unsalted butter, melted
1 large egg
2 tablespoons lemon juice
1 teaspoon lemon zest

Filling

1/2 cup fresh blueberries Carefully fold in to keep them intact.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix the buttermilk, melted butter, egg, lemon juice, and lemon zest. Stir until thoroughly blended.
Gently fold the wet ingredients into the dry ingredients, stirring until just combined; a few lumps are okay!
Carefully fold in the fresh blueberries.
Lightly grease a donut pan. Spoon the batter into the pan, filling each well about 3/4 full.

Baking

Place the pan in your preheated oven and bake for 12-15 minutes, or until the donuts are lightly golden and a toothpick comes out clean.
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Serving

Enjoy the donuts plain, or dust them with powdered sugar for an extra touch!

Notes

Best enjoyed fresh, store in an airtight container at room temperature for up to 3 days. Can refrigerate for a week or freeze for up to 2 months. To reheat, microwave for 10-15 seconds or place in a preheated oven at 350°F for a few minutes.