baked blueberry lemon doughnuts

Baked Lemon Blueberry Doughnuts

My baked lemon blueberry doughnuts are absolutely delicious! A soft fluffy lemon doughnut with beautiful pops of blueberry topped with a stunning blueberry glaze. These taste every bit as good as they look, a real showstopper! 😍

baked blueberry lemon doughnuts

Spring has sprung!

With the weather changing recently and all the cherry blossoms blooming, the beautiful pops of colour reminded me of my stunning baked lemon blueberry doughnuts, and so I knew I had to share them with you!

Nothing says “spring” to me quite like the lemon and blueberry combo. From muffins to tarts and cakes to scones, it’s such a happy flavour pairing, I absolutely love it!

Of course, lemon has long been a favourite when it comes to baking for me. I know many of you have loved my lemon squares, drooled over my lemon drizzle cookies, and swooned over my lemon cupcakes filled with the easiest and most delectable lemon curd.

OK, so I might have a teensy bit of a lemon obsession… 😆

Anyways, back to these doughnuts… they’re just so beautiful, aren’t they?! I mean, who would have thought you could get this stunning colour from the humble blueberry?! They might be a teensy bit more effort than my normal doughnuts, but I’m sure you’ll agree they’re totally worth it!

Making the doughnuts

The doughnut mixture itself is simple: sift together your dry ingredients, separately combine your wet, then put the two together. Put in your prepared pan, push in some blueberries and bake! A little top tip (which I share results of in my video actually), is to gently cover the blueberries with some of the doughnut batter using a skewer or a knife. This helps the blueberries bake as part of the doughnut without causing lumps and bumps on the top of the doughnuts. Beautiful, smooth doughnuts, here we come!

Glory glaze!

This glaze is a little different to my other doughnut glazes (if you haven’t already, check out my Biscoff, Oreo and basic baked doughnuts recipes) in that you need to cook it first. You read right: in order to release the vibrant colour of the blueberries, you need to cook them in some lemon juice for a few minutes before you can make your glaze. They’re then blended (and sieved, if you wish) before being mixed with icing sugar. The first time I made this glaze, my heart sang with joy at the sheer richness of this dreamy colour.

Then it’s just a case of dipping them….

… and adding the finishing touches!

And hey presto, your showstopper doughnuts are ready! I am so in love with these gorgeous lemon blueberry doughnuts, aren’t you? 😍

Hope you enjoy these little beauties as much as my family have 😊

Happy baking, my friends!

Recommended equipment and ingredients I used *

Doughnut panWhisk
Mixing bowlJug
Lemon extractPiping bags
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Baked Lemon Blueberry Doughnuts

5 from 2 votes
Recipe by Andrea Jones Course: DessertCuisine: AmericanDifficulty: A little effort


Prep time


Baking time


Total time



Showstopping lemon blueberry doughnuts with the most stunning glaze ever!


  • For the doughnuts
  • 150 g (¾ cup + 3 tbsp) plain (all purpose) flour

  • 65 g (¼ cup + 1 tbsp) caster sugar

  • ½ tsp baking powder

  • ½ tsp bicarbonate of soda (baking soda)

  • ½ tsp salt

  • 1 lemon, zest

  • 80 ml (¼ cup + 1 tbsp) milk

  • 1 lge egg

  • 1-2 tsp lemon extract (depending how lemony you want it!)

  • 60 g (¼ cup) butter, melted plus extra for brushing your pan

  • 90 g (scant ½ cup) blueberries

  • For the glaze
  • 95 g (½ cup) blueberries plus extra to garnish

  • 2 tbsp lemon juice (I squeezed the lemon from the doughnuts)

  • 190-250 g (1 ¼ cups – 1 ¾ cups) icing (powdered) sugar

  • 2 tbsp icing sugar

  • ½-1 tsp lemon juice


  • Preheat your oven to 180C/350F. Brush your doughnut pan with some melted butter and set aside.
  • In a large mixing bowl, sift together your flour, sugar, baking powder, bicarb and salt. Zest your lemon directly into this bowl, then give it a quick whisk together. In a separate bowl or jug, tip in the milk, egg and lemon extract and whisk together. Whilst still whisking, pour in the melted butter so that your butter mixes thoroughly with the other wet ingredients. Pour in the wet mixture into your dry, then whisk together until just combined.
  • Pour your mixture into your prepared pan (I like to pipe it in, but you can spoon it in if you prefer. Stud your mixture with your blueberries in the pan, pushing in gently to slightly submerge the blueberries ( see notes). Bake your doughnuts in your preheated oven for 9-10 minutes, then leave in the tin to cool for a couple of minutes before you transfer them to a cooling rack to cool completely.
  • To make the glaze, pop in your blueberries and lemon juice in a pan and heat until your blueberries soften and bleed their colour into the liquid. Take them off the heat and blend or mash (I used a hand blender) until completely blended down. At this point you can sieve this mixture to remove any remaining blueberry skins, if you wish to have a completely smooth glaze. Add in as much icing sugar as you need to make a glaze-like consistency, whisking until completely smooth.
  • When your doughnuts are cool, dip them into the glaze, gently scraping off the excess if you don’t want it to be dripping down the side. Leave the glaze to set a few minutes, then decorate with an optional additional drizzle (I mixed icing sugar with some lemon juice) across one side and garnish with a few extra blueberries. Enjoy!

Recipe Video


  • When you’ve studded your blueberries into your doughnuts, use a skewer or the end of a knife to gently cover your blueberries with some of the batter from around them. This will ensure your blueberries are completely baked within your doughnuts and not still be uncovered once baked, giving you a smooth top for your glaze.

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