It is no secret around here that baked donuts are a favorite thing in our house. We have tried everything from delicate chocolate donuts, to pumpkin donuts, to cake donuts, to gingerbread donuts. The one thing I haven’t tried though is fruit-filled donuts and I have been dying to make these. I found an evening of blueberry picking last week yielded the perfect fruit to marry my love for baked donuts with some delicious results. Your life just might be transformed by these baked blueberry donuts.
Even though blueberries are a hit with me, this fruit is a miss with my son and husband. I knew if I could make a blueberry lover out of them though, baked donuts would be the ticket. I can finally, in all honesty say, that these donuts were loved by even them, thanks to the lemon additions and halving the fruit for delicate bites of berries rather than bursts.
The glaze is so light, but filled with the powerful flavor of lemon throughout. The cake is light and fluffy with flecks of berries and more lemon zest throughout the fluffy batter. The accompaniment of these flavors is a perfect marriage of deliciousness in your belly, while remaining a surprisingly light snack for a morning or afternoon treat.
I can’t say more about these donuts or I may be forced in the kitchen to make another batch already. If you have any Swagbucks, I would put them to work towards donut pans. My donut pans were purchased with a few Swagbucks that I had set aside and credited towards an Amazon gift certificate to purchase them for free this year. I use these Norpro 6-count Nonstock Donut Pans for $12.99 each for our donut baking in our house.
They have been a priceless treasure in my kitchen and a fun new Saturday morning tradition for our family!
Baked Blueberry Donuts with a Lemon Glaze
2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp salt
zest from 1 lemon
3/4 cup milk
2 eggs, lightly beaten
2 Tbsp butter
1 tsp vanilla extract
1/2 cup blueberries, halved
1 1/2 cups powdered sugar
1 Tbsp milk
1 Tbsp lemon juice (from the lemon you zested)
1/2 tsp vanilla extract
Whisk together the cake flour, sugar, baking powder and salt into a large bowl. Add in the lemon zest and whisk this into your dry ingredients. Pour in the milk, eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Fold in the halved blueberries carefully. Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. The donuts will remain light in color, but should spring back when pressed.
For the glaze: Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
Once the doughnuts are done baking, let them cool in the doughnut pan for 4 minutes. Carefully remove the donuts from the pan. Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately with big glasses of ice cold milk.
Prep Time: 5-7 minutes
Total Time: 20 minutes
Serving Size: 12 donuts