Lemon-Blueberry Donuts

Lemon Blueberry Cake Donuts

If there is one temptation I can’t resist, it’s donuts. Specifically: blueberry cake donuts. Unfortunately, they can be hard to find. Thankfully, this slightly healthier recipe hits the spot. 


Special Equipment Needed

  • One or two 6-capacity donut pans – depending on how may donuts you want to bake in one sitting.*
  • One piping bag or large ziplock bag

For the Donuts

  • 2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg, plus one large egg yolk
  • 1/2 cup cake flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk or sour milk**
  • grated rind of two large lemons
  • 1 scant pint fresh blueberries
  • Lemon sugar glaze

For the Lemon Sugar Glaze

  • 1-2 cups powdered sugar
  • fresh juice of two large lemons

*Since I consider this recipe to be a bit of a “weekend treat,” I tend to make six donuts on Saturday before refrigerating the batter and making the other six on Sunday. The batter holds up just fine in a Tupperware container overnight.

**For this recipe, I like to combine scant 1/2 cup of whole or 2% milk with a tablespoon of fresh-squeezed lemon juice. Let the milk set for at least 5 minutes to sour before using.


Grate and juice two lemons; set rind and juice aside. Preheat oven to 350 degrees. Spray two, 6-capacity donut pans with nonstick cooking spray.

Cream butter, sugar, and vanilla in a large mixing bowl until light and fluffy. Add egg and yolk; cream until blended.

Whisk together the flours, baking soda, and baking powder in a small bowl. Alternately add the flour mixture and the buttermilk; mixing thoroughly after each addition and scraping the bowl when necessary.

Once the batter has been fully blended, add lemon rind and blueberries. Mix until the berries are evenly dispersed throughout the mixture and the batter turns a light shade of blue.

Spoon half of the batter into the piping bag/ziplock bag. Cut the tip off the bag and pipe the batter into the pan(s) until they are 3/4 full.

Bake for 18-20 minutes, or until the tops of the donuts spring back to the touch. Let cool in the pan for 5 minutes; then loosen and move to a cooling rack for another five minutes.

While the donuts are cooling, combine powdered sugar and lemon juice to desired consistency. Then, glaze each donut by placing it top-down in the sugar glaze and flipping it over with a fork. Move glazed donuts to a cooling rack with wax paper underneath for easy cleanup. Let the donuts sit for at least 5-10 minutes so the glaze can soak in a little bit before hardening.

Enjoy with a cup of damn fine coffee.

Or milk.

Milk works too, I guess.

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