Blueberry Lemon Glazed Baked Donuts

Blueberry Lemon Glazed Baked Donuts are a sweet way to start the day happy! This recipe is full of fresh blueberries – from the blueberries in the baked buttermilk donut, to the gorgeous glaze on top!
Stack of Blueberry Lemon Glazed Baked Donuts on a white plate.
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Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 Donuts
Calories 209kcal
Author Liren Baker


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 cup plus 1 tablespoon buttermilk
  • 1/2 teaspoon vanilla
  • 1/2 cup fresh blueberries

For the glaze:

  • 1/2 cup fresh blueberries
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 1/2 - 2 cups powdered sugar
  • sprinkles if using


  • Preheat the oven to 350° F.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the oil, egg buttermilk and vanilla. Gently stir in the buttermilk mixture into the flour mixture, until just combined.
  • Lightly spray the doughnut pan with coconut oil spray or your favorite baking spray. Fill the doughnut pan about 2/3 full – I use a pastry bag to make this easier, but it is not necessary. Drop in several blueberries into each well, nestling them into the batter. Bake for about 15 minutes or until golden. Let the doughnuts cool for a few minutes before gently remove the doughnuts from the pan.
  • Make the glaze by placing the blueberries, lemon juice and water in a small saucepan over medium heat. When the blueberries burst and release their juices, use an immersion blender or a blender to puree the blueberries. Whisk in the powdered sugar in 1/2 cup increments until smooth and you achieve your desired consistency, using a little more or less as necessary. Dip the doughnuts in the glaze and let the excess drip off, then dip it into the sprinkles to coat. Let it cool on a wire rack…or enjoy immediately.


Adapted from To Die For Blueberry Muffins, via allrecipes.


Calories: 209kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 112mg | Fiber: 1g | Sugar: 25g | Vitamin A: 35IU | Vitamin C: 2.1mg | Calcium: 45mg | Iron: 0.9mg
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