Equal parts sweet and tangy, these baked lemon blueberry glazed doughnuts are the perfect spring or summer brunch at home treat!
Lemon and blueberry is a favorite summer flavor combo of mine- a little bit sweet, a little bit tangy. I don’t what it is, but through my third trimester one of my biggest pregnancy cravings (in addition to ice cream of course) has been lemonade. A random craving, but so so good. Except for the part where it gives me another third trimester symptom- heartburn 🙂
A few weeks ago we were overflowing with both lemons and blueberries in the house thanks to me ordering a lot of both as part of our grocery delivery without checking to see what we already had. I decided I wanted to make something sweet with two and so came these lemon blueberry glazed doughnuts! Since getting my doughnut pan earlier this year, I think making baked doughnuts at home is really fun and can make a random weekend breakfast a little extra special. I found my pan at HomeGoods for maybe $6 and I think that is a good investment based on how happy the doughnuts make me! My tip for making doughnuts- they are best consumed the day they are glazed so if you have to make something ahead of time due to prep for a brunch or because your child wakes up early or something ;), I’d recommend only baking the actual cake portion the day before and then glazing them the morning you will be eating.
Have you ever made doughnuts at home? Baked doughnuts are super easy to make as long as you have the pan for them so I hope this post maybe inspires you to try something new for your next at home brunch!
Makes Eight Doughnuts (may vary depending on size of your doughnut pan!)
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/3 of a cup whole milk
- 1/3 of a cup of granulated sugar
- 1 large egg
- 2 tablespoons butter, melted and cooled for a few minutes
- 2 teaspoons fresh lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 of a cup of fresh blueberries
For the glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons freshly squeezed lemon juice (This amount can be modified based on desired thickness of glaze, add the liquid slowly to the sugar until you reach your desired glaze. Note: If you prefer to make a regular glaze as opposed to lemon, use milk in place of lemon juice.)
Preheat oven to 350 Degrees F and prepare your doughnut pan by spraying well with non-stick cooking spray.
In a large mixing bowl, mix together the dry ingredients- flour and baking powder- and set aside.
Cream together milk, sugar, egg, cooled butter, lemon zest, lemon juice and vanilla in a separate mixing bowl until combined.
Gradually pour in the dry ingredients and mix to combine.
Gently stir in the fresh blueberries to the batter. If you used a mixer for mixing, fold the blueberries in by hand to prevent breaking.
Using a tablespoon or other small scoop, spoon the batter into the doughnut pan. Only fill each of the doughnut pan openings about 2/3 of the way as they can overflow and bake over if too much batter is inside.
Bake for 9 minutes or until a toothpick inserted into the doughnuts comes out clean.
Remove from oven to cool in pan for five minutes.
After cooling in pan, move doughnuts to a wire cookie rack to continue cooling,
When ready to glaze, mixing together the confectioner’s sugar and lemon juice.
Dip the top of your doughnuts into the glaze evenly and place back on wire rack to cool and allow glaze to set for a few minutes before eating.
Note: If you need to prepare the doughnuts ahead of time, only bake the doughnuts and then glaze the same day as you are planning to eat. The thickness of your glaze can be modified by adjusting the amount of liquid (lemon juice in this case) added to the confectioner’s sugar. Add the liquid gradually to the sugar when making the glaze until you reach your desired thickness. If you prefer to make a traditional glaze, not lemon flavored, use milk in place of lemon juice when making the glaze.