Baked Blueberry Donuts With Lemon Glaze

Pallet and Pantry
by Pallet and Pantry
12 Servings
25 min

I've always been a HUGE donut lover! When I was a young girl we would often stop at the local bakery once or twice a month and I would always choose a donut as my 'special' treat! Cake donuts, chocolate donuts, jelly filled donuts, you name it I LOVED them! But the 'older' me has a hard time 'treating' myself to our local bakeries donuts because of course they are fried. So if I'm going to have a sweet tooth, I decided it was time to starting 'baking' my donuts instead! These Blueberry donuts are one of my latest faves because I think the combination of light and fluffy donut full of blueberries and topped with a sweet lemon glaze is the perfect combination.

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Baked Blueberry Donuts With Lemon Glaze
Recipe details
  • 12  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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For the Donuts
  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 2/3 cup buttermilk (see tip)
  • 1 egg
  • 4 Tablespoons melted butter (slightly cooled)
  • 2/3 cup blueberries (fresh or frozen)
For the Lemon Glaze
  • 2 cups powdered sugar
  • 1/3 cup lemon juice
  • the zest from one lemon (about 1 Tablespoon)
  • 2 Tablespoons melted butter (cooled)
For the Donuts
Preheat oven to 375.
Grease your donut pans and set aside.
Combine your dry ingredients (flour, sugar, baking powder, and cinnamon in a large mixing bowl.
Add egg, buttermilk, and melted butter. Stir until just combined. (Do not overmix). Gently fold in blueberries.
Using a spoon, fill each donut pan 2/3 full.
Bake for 15-17 minutes or until golden brown.
For Lemon Glaze
Combine the ingredients for the glaze and whisk until smooth.
Remove the donuts from the oven and allow to cool for 5 minutes before removing them from the pan. Drizzle glaze over the still-warm donuts and allow to cool before storing in an airtight container.
  • If you don't have buttermilk on hand. Add 2 teaspoons of vinegar to 2/3 cup of milk and allow to sit for 10 minutes.
Pallet and Pantry
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  • Amos Amos on Apr 13, 2021

    Can these be made as muffins? I don’t have a donut pan.

  • Lori Lopez Lori Lopez on Jan 03, 2022

    have you tried to make these gluten free? if so how would you substitute?

    • See 1 previous
    • Carol Carol on Nov 10, 2023

      When I make things for a few friends,I just change the flour to gluten free flour.So far I’ve never had a problem,nor made my two friends sick.Now that you can get gluten free flour,and not mix all the other ingredients to make the flour.Everything has turned out,almost the same as with reg flour.First thing I made was, gluten free cream puffs. My one friend was delighted,as she hadn’t had any for years,( the first time was with all the ingredients to make the flour,they spread out, that they needed to be cooked in muffin pans) with gluten free flour they come out very much better and don’t need a muffin pan. So just do the same as I do,just change the flour and anything else you may need to with gluten free ingredients.Hope you find this helpful.