Baked Blueberry Lemon Donuts with a blueberry glaze

Have you tried blueberries in combination with lemons in a bake? It’s the perfect combination! It’s flavorful, light, sweet and fruity. Happiness in every bite! These donuts are very similar to my lemon vanilla donuts, the blueberries add a wonderful moisture and make these donuts little, heavenly bites. The beautiful, purple glaze completse these donuts and makes them look amazing!

Recipe for 24 baked blueberry lemon donuts

• 130 g of melted butter (this needs to cool down a little bit after melting). This gives you time to get all the other ingredients ready.😉
• 250 ml of buttermilk
• two eggs
• 1 tsp of vanilla extract
• 1.5 to 2 teaspoons of lemon zest- according to your taste-I prefer a strong lemon flavor
• 110 g of brown sugar
• 2 packages of vanilla sugar
• 350 g of flour
• 1.5 teaspoons of baking powder
• 1/8 tsp of baking soda and a pinch of salt
• 125 grams of blueberries

Mix the wet ingredients together with the sugar for 2 minutes, until it becomes a smooth batter. Then add flour and baking soda, baking powder and salt. Carefully add in the blueberries with a spatula. Be careful not to squish the blueberries, or the batter will change the color from golden to dark red or even purple.

Grease a donut pan and preheat your oven to 220 degree. I usually scoop the batter into the greased pan, you could also pipe this, though. The hole would need to be big enogh for the blueberries to pass through. Pay attention, that every donut gets a couple of blueberries, so these are distributed evenly. Only fill the pan up to 2/3 so the dough can still rise in the oven. Bake the donuts for 8- 10 minutes – until a wooden stick comes out clean. Let the donuts cool in the pan for about ten minutes. Then turn the donut pan over or use a plastic fork to carefully move the donuts around. Then these just pop out. Finish cooling these on a cooling rack.

Blueberry glaze

• 125 grams of blueberries
• 70 grams of powdered sugar
• 1 -2 tsp of lemon juice

You can prepare this, while the donuts are in the oven, or when these are still cooling down, after these have been baked. First of all, you need to weigh and wash the blueberries. Then add these to a pan or a little pot and bring this up to medium heat. Do not add anything else into the pot. We just want the blueberries to soften and to release their liquids. Squish the blueberries, so the juices are getting out. Boil the blueberries for 5-7 minutes.

Set aside 75 grams of powdered sugar in a bowl. Then take the liquid from the blueberries (you can get extra liquids out, when you squish these through a sieve) and transfer this into the bowl with the powdered sugar. Add 1.5 teaspoons of lemon juice and mix until it’s a smooth glaze. If the texture is too runny, add some more powdered sugar, until you have reached the desired thickness. If it’s too thick – or too sweet, you can add extra lemon juice.

Use a spoon or a piping bag to add the glaze to the donuts. The donuts will absorb the glaze over time. So these are best eaten, on the day, these have been made. If you do not glaze these, you can easily eat these for days. For breakfast, as a little treat for your kid’s snack boxes or just as a little snack for yourself.

I hope you will enjoy these.

Love and Happiness,

Sue