Blueberry Lemon Baked Donuts with Lemon Glaze are one of our favorite summer donut recipes. I love these donuts for several reasons. First of all, I like that these donuts are full of fresh summer blueberries. Secondly, I love that these donuts use ingredients that I always have in the house. In fact, I made these in a vacation house, where I just had basic pantry ingredients. All I had to buy were the blueberries, the sprinkles, and one donut pan. Lastly, I like how quickly these donuts are mixed and baked. Seriously, these donuts are so fast that you could make them on a school day morning. And, your kids will be able to eat them before the school bus comes.

The Equipment I Used

• A Donut Pan- You will need at least one donut pan with four inch cups. You could buy enough pans to hold all 16 donuts. Or, you could just buy one pan, and cook the donuts in batches. Yesterday I made these in a vacation house. I only wanted to buy one pan, so I just reused it for each batch.
• Measuring Cups- Usually I weigh all my ingredients. But, again, all I had in the vacation house were measuring cups. So, I carefully spooned my ingredients into the cups and then leveled them off with a knife.

The Ingredients Needed for Blueberry Lemon Baked Donuts with Lemon Glaze

• Blueberries- The star of this recipe are the fresh blueberries. It’s ok if some of them are a little soft.
• Butter- Make sure your butter is nice and soft.
• Sour Cream- Be sure and use full fat sour cream.
• Heavy Cream-Use this to make the glaze nice and thick.
• Food Coloring- This is totally optional.

How I Made my Donuts

• First, I mixed up the batter. Be sure not to overmix the ingredients.
• Next, I baked the donuts. I used a zip lock bag to put my batter into the cups.
• Finally, I took the donuts out of the pan, cooled them, and dipped them in the glaze.

If you love donuts, you need to try these yummy Blueberry Lemon Baked Donuts with Lemon Glaze.

Blueberry Lemon Baked Donuts with Lemon Glaze

Blueberry lemon cake donuts, baked in the oven. Topped with a lemon glaze and sprinkles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Bread, Dessert

Cuisine American

Servings 16 donuts

Equipment

• non-stick donut pan with four inch cups

Ingredients

  

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• 1 cup granulated sugar (200g)
• 8 tbsp. unsalted butter, softened
• 2 large eggs
• 2 cups all purpose flour (240g)
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 tsp. vanilla extract
• 1 cup sour cream
• zest of one lemon
• 1 cup fresh blueberries

For the Lemon Glaze:

• 2 cups sifted powdered sugar
• ⅓ cup heavy cream
• 1 tbsp. lemon juice
• 1 drop blue food color
• ½ cup sprinkles

Instructions

 

• Preheat the oven to 350 degrees. Grease enough four inch non stick donut pans to hold 16 donuts. Or, just use one pan and bake the donuts in batches.
• In a large mixing bowl, cream together the sugar and butter, and then beat in the eggs, one at a time.
• Sift together the flour, baking powder, salt, and baking soda and then stir them gently into the butter and sugar mixture. Mix until just combined and then add in the sour cream, lemon zest, vanilla, and the blueberries.
• Put the batter in a large zip lock bag, and cut off one corner. Squeeze a ring of batter into each donut cup.
• Bake the donuts for about ten minutes, or until the donuts bounce back when touched. Remove the donuts right away, by running a knife around all the edges, and then inverting them on to a wire rack to cool.
• For the Lemon Glaze: Mix together the sifted sugar, the lemon juice, and the heavy cream. Dip the cooled donuts into the glaze and top with the sprinkles.

Keyword bread, Dessert

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