Lemon Blueberry Doughnuts

I love the flavors combinations of summer: strawberry rhubarb, peaches n’ cream, lemon & blueberry. Here in Upstate New York our summers are short and winters are long, so I try to get the most out of these flavors while they’re in season.

One of my favorite flavor combinations of summer is lemon & blueberry. I love how the tartness of the lemon melds with the sweet blueberries, and creates sour then sweet experience. To give lemon & blueberry the platform they deserve, I paired them with one of my favorite morning treats; doughnuts.

These lemon blueberry doughnuts are packed with beautiful ripe Driscoll blueberries, freshly squeezed lemon juice, and glazed with a blueberry lemon reduction. I hope you enjoy them as much as I do. 🙂

Lemon Blueberry Doughnuts

Total time: 35 minutes

Prep time: 10 minutes

Cook time: 25 minutes

Makes 6 Doughnuts



1/2 stick (4 tablespoons) butter, softened

¼ cup plus 2 tbsp. sugar

1 egg

½ teaspoon vanilla extract

½ cup buttermilk; ¼ cup milk and ½ tbsp. vinegar

1 cup flour

1 teaspoons baking powder

1/4 teaspoon salt

½ teaspoon lemon zest

¾ cups fresh blueberries


Preheat oven to 350 F.

Combine milk and vinegar and let stand ton ”sour” four about five minutes

In your stand mixer combine butter and sugar, and mix the two on medium spend until light and fluffy-this will take about two minutes. Reduce the speed to low and add the egg, make sure you are wiping down the edges and incorporating all of the ingredients. Mix in vanilla.

In a separate bowl mix together flour, salt and baking soda. On low speed alternate by adding dry ingredients and then buttermilk- ensure that each addition is mixed in well before adding the other.

Using a rubber spatula, gently fold in the blueberry and lemon zest into the batter. Once incorporated, transfer batter into a piping bag. Pipe the batter into a sprayed donut pan, filled each mold about ¾ way full.

Cook for 20-25 minutes, or until doughnuts are golden brown and a toothpick inserted comes out clean.

Once cool to touch turn out onto wire rack to cool for another 20 minutes before glazing. If glazed when warm the glaze will melt.

Blueberry Lemon Glaze

1/2 cup blueberries (fresh or frozen)

3 teaspoons freshly-squeezed lemon juice

1 tbsp. water

3/4 cup powdered sugar (more or less to taste)


Combine the blueberries, lemon juice and water in a small skillet over medium-low heat and simmer until the juices are released and the blueberries have broken down.

Remove from heat and press the fruit through a metal sieve placed over a small bowl to strain the juice. Discard the seeds and skins.

Let the juice cool, then whisk in the powdered sugar gradually. You can add more or less than 3/4 cup of powdered sugar until the desired taste and consistency is reached. This will depend on how much juice your berries released and how thick/sweet you prefer your glaze.

Place a cookie sheet under your cooling rack (to catch any glaze drips), then dip the donuts one by one (upside down) in the glaze. Let the excess glaze drip off, then replace the donut on the cooling rack to allow the glaze to set slightly.

Donuts are best when served immediately, after glazing.

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