Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Pastry Specialist

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Certified Donut Expert

❤️ My Recipe Story

"These blueberry lemon glazed donuts were inspired by my favorite summer morning combination - fresh blueberries from the farmers market and the bright zing of Meyer lemons. After perfecting the baked donut technique, I discovered that the key is balancing the sweet blueberries with that perfect tart lemon glaze."

Jake specializes in elevated comfort food and artisan baking that brings bold flavors to classic recipes. He's spent years perfecting techniques that maximize flavor while maintaining the tender, satisfying nature of traditional baked goods.

View All Mitchell's Recipes →
Golden blueberry donuts with glossy lemon glaze dripping down the sides, showing visible blueberries throughout and bright yellow glaze coating

The Art of Perfect Baked Donuts

Creating fluffy, tender baked donuts requires understanding the delicate balance between wet and dry ingredients. Unlike fried donuts, baked versions rely on proper leavening and careful mixing to achieve that coveted light, airy texture without becoming dense or rubbery.

The secret to evenly distributed blueberries lies in coating them with flour before folding into the batter. This prevents them from sinking to the bottom and helps maintain their shape during baking, ensuring every bite has the perfect fruit-to-donut ratio.

💡 Professional Tip

Don't overfill the donut cavities - 2/3 full is perfect. Overfilled donuts will lose their classic shape and may overflow during baking, creating uneven results.

Frequently Asked Questions

Yes, but don't thaw them first. Toss frozen blueberries directly in flour and fold gently into the batter. This prevents color bleeding and excess moisture.

Make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup regular milk. Let sit for 5 minutes before using. The acidity helps create tender donuts.

Donuts are done when they spring back lightly when touched and a toothpick inserted comes out clean or with just a few moist crumbs. Don't overbake or they'll be dry.

The glaze is best made fresh, but you can prepare it up to 2 hours ahead. Cover and stir well before using, thinning with a little milk if needed.

Overmixing is the most common cause. Mix just until ingredients are combined - a few lumps are okay. Also ensure your baking powder is fresh for proper lift.

Store at room temperature in an airtight container for up to 2 days. The glaze may soften slightly, but donuts will still be delicious. Don't refrigerate as this makes them stale faster.

Absolutely! Double all ingredients and bake in batches if you don't have enough donut pans. The batter can sit briefly while the first batch bakes.

Dip the top of each cooled donut face-down into the glaze, allowing excess to drip off. Place on a wire rack to set for 10-15 minutes before serving.

Recipe Troubleshooting Guide

✅

Dense or Heavy Donuts

Problem: Blueberry donuts turn out dense instead of fluffy

Solution: Don't overmix the batter, ensure baking powder is fresh, and measure flour accurately. Overmixing develops gluten, making donuts tough.

✅

Blueberries Sinking

Problem: Blueberries sink to the bottom of donuts

Solution: Toss blueberries in flour before folding into batter, and don't overmix. Use smaller blueberries or cut larger ones in half for better distribution.

✅

Glaze Too Thick

Problem: Lemon glaze is too thick to dip properly

Prevention: Add milk or lemon juice 1 teaspoon at a time until you reach dipping consistency. The glaze should coat the back of a spoon but still drip off.

✅

Glaze Too Thin

Problem: Glaze runs off donuts completely

Recovery: Add more powdered sugar gradually until thickened. Let donuts cool completely before glazing, as warm donuts will thin the glaze.

✅

Uneven Baking

Problem: Some donuts brown faster than others

Prevention: Rotate pans halfway through baking, ensure oven is fully preheated, and fill cavities evenly. Dark pans may need slightly lower temperature.

✅

Flavor Balance Issues

Too Sweet: Add more lemon juice to the glaze or a pinch of salt to balance sweetness

Too Salty: This is rarely an issue, but add more powdered sugar to glaze if needed

Bland: Increase lemon zest in both donuts and glaze, or add a touch of vanilla extract

Fresh ingredients for blueberry lemon donuts including plump blueberries, lemons, flour, eggs, and buttermilk arranged on a white marble surface

Choosing Premium Donut Ingredients

The foundation of exceptional blueberry lemon donuts starts with quality ingredients. Fresh, firm blueberries provide the best flavor and won't break down during baking. Choose berries that are plump and have that silvery bloom, avoiding any that look shriveled or have started to leak juice.

Fresh lemon juice and zest are essential for that bright, vibrant flavor that makes these donuts special. Meyer lemons are particularly wonderful if available, offering a sweeter, more complex citrus profile. Always zest before juicing for the freshest flavor.

Essential Ingredient Notes

  • Fresh Blueberries: Look for firm, dry berries with a silvery bloom. Avoid pre-washed berries in containers with moisture, as this indicates they're past their prime and may break down in the batter.
  • Buttermilk Quality: Use fresh buttermilk for the best flavor and leavening power. The acidity reacts with baking powder to create extra lift and tender texture in the donuts.
  • Lemon Selection: Choose heavy, thin-skinned lemons that give slightly when pressed. These have more juice and better flavor than thick-skinned varieties. Organic lemons are best for zesting.
Golden blueberry donuts baking in donut pans showing perfect rise and visible blueberries, with lemon glaze being prepared in the background

Mastering Donut Baking Technique

The secret to perfect baked donuts lies in gentle mixing and proper pan preparation. Unlike muffins, donut batter should be mixed just until combined to maintain that tender, cake-like texture. Overmixing develops gluten, resulting in tough, chewy donuts instead of the desired fluffy texture.

Temperature control is crucial for even baking and proper rise. A moderately hot oven ensures the donuts set quickly while maintaining moisture, while proper greasing prevents sticking and allows for easy removal from the specialized pans.

The Perfect Mix

Fold wet ingredients into dry just until no dry flour is visible. Some lumps are fine - they'll disappear during baking. Gentle folding preserves the light texture.

Blueberry Lemon Glazed Donuts

Prep 25 min
Cook 18 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Donuts

  • 240g powdered sugar
    Creates smooth, sweet glaze base
  • 60ml fresh lemon juice
    Provides bright, tart flavor
  • 30ml milk
    Adjusts glaze consistency
  • 1 tbsp lemon zest
    Intensifies citrus flavor
  • Pinch of salt
    Balances sweetness
  • Yellow food coloring (optional)
    Enhances visual appeal

For the Lemon Glaze

  • 300g all-purpose flour
    Foundation for tender donut texture
  • 150g granulated sugar
    Sweetens and tenderizes
  • 2 tsp baking powder
    Provides essential lift
  • 240ml buttermilk
    Creates tender, moist texture
  • 2 large eggs
    Binds ingredients and adds richness
  • 60ml melted butter
    Adds richness and flavor
  • 150g fresh blueberries
    Star ingredient providing bursts of flavor

Instructions

  1. Prepare Donut Pans

    Preheat oven to 375°F (190°C). Generously grease two 6-cavity donut pans with butter or cooking spray. Dust lightly with flour, tapping out excess.

  2. Mix Dry Ingredients

    In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until well combined. Toss blueberries with 1 tablespoon of the flour mixture to coat.

  3. Combine Wet Ingredients

    In a separate bowl, whisk together buttermilk, eggs, melted butter, vanilla, and lemon zest until smooth. Pour wet ingredients into dry ingredients and gently fold until just combined.

  4. Add Blueberries and Fill Pans

    Gently fold in flour-coated blueberries. Spoon batter into prepared donut pans, filling each cavity about 2/3 full. Smooth tops with back of spoon.

  5. Bake and Make Glaze

    Bake for 15-18 minutes until tops spring back when lightly touched. While donuts cool, whisk together all glaze ingredients until smooth. Dip cooled donuts face-down in glaze and let set on wire rack.

Recipe Notes & Tips

Storage

Store glazed donuts at room temperature in an airtight container for up to 2 days. For longer storage, freeze unglazed donuts for up to 3 months and glaze after thawing.

Equipment

Donut pans are essential for this recipe. If you don't have them, you can make donut holes using a mini muffin pan, reducing baking time to 10-12 minutes.

Variations

Try substituting raspberries for blueberries, or use orange zest and juice for a different citrus profile. A cream cheese glaze also pairs beautifully with these donuts.