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Baked Blueberry Donuts

by Emy


Baked Blueberry Donuts

Baking spray , to grease donut pan

1 cup all-purpose flour, plus 1 tablespoon to toss blueberries in

½ cup granulated sugar

1 teaspoon baking powder

½ teaspoon salt

⅓ cup vanilla almond milk

1 large egg

3 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

1 tablespoon lemon zest

⅔ cup frozen blueberries, or fresh blueberries

Lemon Glaze

1 cup icing sugar

2 tablespoons lemon juice

1 tablespoon lemon zest


Baked Blueberry Donuts

Preheat oven to 425 degrees Fahrenheit. Generously spray a 6-count donut pan with baking spray and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a small bowl, whisk together the almond milk, egg, melted butter, vanilla extract and lemon zest. Add to dry ingredients (flour mixture). Whisk to combine.


In a bowl, toss blueberries with 1 tablespoon of flour. Gently fold berries into to wet batter. Mixture will be thick.

Distribute batter into prepared donut pan. You can pipe the mixture in or spoon it in.

Bake for 12 to 13 minutes or until a wooden toothpick or cake tester inserted in the donuts comes out clean. Let donuts cool in the pan for about 10 minutes before gently removing and cooling completely on a cooling rack before glazing.

Lemon Glaze

Combine all ingredients in a bowl and whisk until smooth.

Note: I like to add 1.5 tablespoons of lemon juice first and see how I like the consistency. The more liquid you add, the thinner your glaze will be and vice versa. If you’ve made your glaze too thin, you can always add a little more icing sugar to thicken.

Glaze the Donuts

Dip cooled donuts into the lemon glaze and place onto a cooling rack to set for a few minutes or enjoy right away. Best enjoyed freshly made.

Enjoy !!

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