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Lemon Blueberry Doughnuts

Lemon Blueberry Doughnuts

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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 18

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.
Keyword baked doughnuts, blueberry doughnuts, doughnuts, lemon blueberry doughnuts