Lemon Blueberry Doughnuts. These cake like doughnuts feature bright lemon flavor and color from fresh lemon zest, vanilla bean paste, buttermilk and fresh blueberries. The batter is piped into doughnut pan cavities and baked until firm to the touch and golden brown along the edges. Finished with lemon and blueberry glazes for a touch of extra flavor and sweetness.
I’ve been baking doughnuts on a regular basis. I purchased silicon jumbo doughnut pans a while back and have been developing recipes nonstop. I had great success with apple doughnuts and coffee cake doughnuts and knew I wanted to create a blueberry doughnut. The pairing of lemon and blueberries is a classic, so I added fresh lemon zest to the doughnut batter and topped the doughnuts with lemon and blueberry glazes.
Why You Should Make These Doughnuts
- no hand or stand mixer required.
- the doughnut batter is easy to make and comes together in mere minutes.
- the doughnuts are delicious without the glazes.
- both glazes have delicious fruit flavor.
How To Make These Lemon Blueberry Doughnuts
The oven gets preheated and doughnut pans coated with non-stick cooking spray or wiped with vegetable oil.
I’m using jumbo 4-cavity doughnut pans. 6-cavity regular size pans work equally as well. The baking time is a little less. I baked my doughnuts for 11 minutes. Regular size doughnuts would bake for 6 to 8 minutes. We’re baking at high heat (400 degrees F.), so you need to keep a watchful eye on them when baking.
Melted butter, vegetable oil, and granulated sugar are whisked together in a large bowl.
Eggs, vanilla bean paste, fresh lemon zest and buttermilk are added to the sugar mixture and whisked until smooth and fully incorporated.
Separately all-purpose flour, baking powder, baking soda, and fine sea salt are added to a small bowl and whisked to combine. The flour mixture is added to the sugar mixture and folded in with a large spatula.
The fresh blueberries are added to the doughnut batter and gently folded in.
I transferred the batter to a large, disposable piping bag. I cut a hole large enough for blueberries to travel through unimpeded and piped the batter into my jumbo pans. There was enough batter to fill 2 pans with batter just over half way in each cavity.
The doughnuts were baked in a preheated oven for 11 minutes. They rose well above the doughnut pan. They were firm to the touch. A toothpick inserted into the center of a doughnut came out crumb free. They were golden along the edges.
I removed the doughnut pans from the oven and cooled the doughnuts in the pans for about 10 minutes. I removed the doughnuts and placed them on a wire rack to finish cooling.
Powdered sugar and fresh lemon juice are combined to make the lemon glaze. Powdered sugar and blueberry puree are combined to make the blueberry glaze. Both glazes have a very thick consistency.
I used a tablespoon to pour the glaze over each completely cooled doughnut and achieve coverage plus some dripping down the sides. The glaze can be brushed on with a pastry brush, the doughnuts could alternately be dipped into the glaze.
The glaze requires several minutes to set and become hard.
The doughnuts are best eaten fresh, but store nicely overnight uncovered on a platter or refrigerated uncovered.
Find Tartistry on: Pinterest Instagram and Facebook. Please feel free to leave comments and questions below. I would love to hear from you.
Lemon Blueberry Doughnuts
Equipment
- 3 (6-cavity) regular small doughnut pans OR 2 (4-cavity) jumbo doughnut pans
Ingredients
Lemon Blueberry Doughnuts:
- 56 grams unsalted butter (4 tablespoons), melted
- 56 grams vegetable oil (1/4 cup)
- 150 grams granulated sugar (3/4 cup)
- 100 grams egg (2 large)
- 10 grams vanilla bean paste or vanilla extract (2 teaspoons)
- 4 grams fresh lemon zest (2 teaspoons)
- 240 grams buttermilk (1 cup)
- 350 grams all-purpose flour (2-3/4 cups)
- 8 grams baking powder (1-1/2 teaspoons)
- 1 gram baking soda (1/4 teaspoon)
- 3 grams fine sea salt (1/2 teaspoon)
- 160 grams fresh blueberries (1 cup)
Lemon Glaze:
- 45 grams powdered sugar (1/4 cup + 2 tablespoons)
- 10 grams fresh lemon juice (2 teaspoons)
Blueberry Glaze:
- 45 grams powdered sugar (1/4 cup + 2 tablespoons)
- 15 grams blueberry puree (1 tablespoon)
Instructions
Lemon Blueberry Doughnuts:
- Preheat oven to 425 degrees F.
- Spray three 6-cavity doughnut pans (OR two 4-cavity jumbo doughnut pans ) with non-stick cooking spray or wipe with vegetable oil.
- Add melted butter, vegetable oil, and granulated sugar to large mixing bowl. Whisk until well combined.
- Add eggs, vanilla bean paste, fresh lemon zest and buttermilk. Whisk until well combined. Set aside.
- Add all-purpose flour, baking powder, baking soda, and fine sea salt to small bowl. Whisk to combine.
- Add flour mixture to sugar mixture. Fold in with large spatula.
- Add fresh blueberries to doughnut batter. Fold in with large spatula.
- Spoon or pipe blueberry batter into doughnut pans.
- Bake regular size doughnuts for 7 to 8 minutes. Bake jumbo size doughnuts 10 to 12 minutes. Doughnuts should be firm to the touch.
- Cool in pans for several minutes. Remove doughnuts from pans and cool completely on wire rack.
Lemon Glaze:
- Add powdered sugar and fresh lemon juice to small bowl. Stir to combine. Add additional fresh lemon juice in drops to achieve desired consistency. Dip doughnuts in glaze or brush on glaze with pastry brush.
Blueberry Glaze:
- Add powdered sugar and blueberry puree to small bowl. Stir to combine. Add additional blueberry puree in drops to achieve desired consistency. Dip doughnuts in glaze or brush on glaze with pastry brush.
