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–+ servings

Baked Lemon Blueberry Doughnuts

These light and fluffy baked doughnuts are infused with fresh lemon and bursting with blueberries, perfect for a sweet breakfast or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Doughnut Batter
  • 1 cup all-purpose flour sifted
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup buttermilk or milk with vinegar
  • 1/4 cup unsalted butter melted
  • 1 tbsp lemon zest freshly grated
  • 1 tbsp lemon juice freshly squeezed
  • 1 cup fresh blueberries washed and drained
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest for garnish

Method
 

Prepare the Doughnut Batter
  1. Preheat the oven to 350°F (175°C) and grease a doughnut pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the egg, buttermilk, melted butter, lemon zest, and lemon juice until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
  5. Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
  6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Make the Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Once the doughnuts are cool, dip the tops into the glaze and place on a wire rack to set.
  3. Sprinkle with additional lemon zest if desired.

Nutrition

Serving: 1doughnutCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gFiber: 1gSugar: 10g

Notes

Store any leftover doughnuts in an airtight container at room temperature for up to 2 days.

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