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I was making blueberry muffins the other morning and decided to make a similar recipe into donuts. I’ve found that a lot of muffin and cake recipes work well for baked donuts.
I made these in my KitchenAid stand mixer. I used the flat beater without the flex edge. While it’s OK if some blueberries get crushed during mixing, the flex edge beater would probably crush too many. If you don’t have a stand mixer or hand mixer, you can definitely make these in a mixing bowl with a wooden spoon. Creaming the butter and sugar together is the worst part if you don’t have a mixer.
The easiest way to transfer the batter to the donut pan is to use a piping bag. No piping bag? No problem. Just use a zip-top storage bag and snip the corner off. Tip: Place the bag in a large glass to keep it upright while you transfer the batter to the bag. It’s a lot less messy that way!
Looking for more blueberry recipes? Try one of these!
Baked Blueberry Donuts With Lemon Glaze
- Preheat oven to 350°.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add milk, vanilla, and lemon juice. Stir until well-incorporated.
- Stir in baking soda.
- Add flour ½ cup at a time.
- Stir in blueberries with the mixer on low. It’s OK if some blueberries get crushed.
- Transfer the batter to a large piping bag. (Tip: Place the bag in a large glass to keep it upright while you transfer the batter to the bag. It’s a lot less messy that way!)
- Pipe batter into the donut pan, filling compartments about ¾ of the way.
- Bake for about 10-12 minutes or until donuts are golden and a toothpick comes out clean.
- Let donuts cool. Release donuts from the pan.
- Make the glaze by whisking together powdered sugar, heavy cream, and lemon extract.
- Dip each donuts in the glaze.