Glazed Blueberry Donuts get their tangy finish from a lemon glaze and a generous two cups of fresh berries. These are baked, not fried, for a softer, more cake-like bite.
If you love donuts as much as my family does, try my recipe for Raspberry Jelly Biscuit Donuts or Pumpkin Spice Donuts.
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Why this Recipe is a Keeper
These donuts skip the trip to the donut shop entirely. Here’s why they’re worth baking at home.
- Baked, Not Fried: No hot oil needed, just a donut pan and your oven.
- Easy Ingredients: Everything here comes from the regular grocery store or pantry.
- Family Friendly: Donuts for breakfast always feel like a special occasion.
- Adaptable: Make these gluten-free or swap in a different fruit.
What Is the Difference Between Baked and Fried Donuts?
Fried donuts turn out light and airy, since the hot oil cooks them quickly from the outside in. Baked donuts have a softer, more compact texture since they cook more slowly and evenly. Both are delicious, but baked donuts are easier to make at home without specialty equipment. This recipe leans into that softer, more bread-like texture.
Pro Tip
Mix the dough just until it comes together. Overmixing develops the gluten in the flour, which can leave the donuts tough instead of tender.
Ingredient Notes
A couple of ingredients make these donuts taste like the real thing.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Active Dry Yeast: This helps the dough rise in the oven, no baking powder needed.
- Blueberries: Fresh or frozen both work well here.
- Lemon Zest: This goes into the glaze for a bright, citrusy finish.
Variations and Substitutions
This dough is easy to adjust to your taste.
➡️ Swap the Citrus: Use orange zest instead of lemon for a different glaze flavor.
➡️ Boost the Berry Flavor: Mash a few blueberries into the glaze for natural color and flavor.
➡️ Try the Air Fryer: Air fry the shaped dough instead of baking for a slightly crispier exterior.
➡️ Make it Pumpkin: Swap the blueberries for canned pumpkin for a fall version.
Special Equipment Needed To Make It Easier
A few specific tools make this recipe much easier.
- Donut Pan: A silicone donut pan helps each donut hold its shape as it bakes.
- Piping Bag: This piping bag makes portioning the sticky dough into the pan far less messy.
- Citrus Zester: A zester or grater makes quick work of getting the lemon zest for the glaze.
How to Make the Recipe
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Proof the yeast in warm water until foamy.
- Mix the dough and let it rise twice, folding in the blueberries partway through.
- Shape the dough into a donut pan and bake until golden.
- Glaze the warm donuts and let them cool.
Prep Ahead and Short Cut Tips
A little planning makes donut day go more smoothly.
➡️ Make the Dough the Night Before: Let the first rise happen in the fridge overnight, then bring to room temperature before shaping.
➡️ Mix the Glaze While Baking: Whisk the glaze together while the donuts are in the oven so it’s ready the moment they come out.
➡️ Zest the Lemon Ahead: Zest the lemon before you start mixing the dough so it’s ready when you need it.
Alternate Cooking Methods
Want a slightly crisper exterior? Try the air fryer instead.
- Air Fryer: Air fry shaped dough at 325 degrees F for about 8 to 10 minutes, checking for golden color and a spring-back texture.
Can I Substitute Strawberries for Blueberries?
Yes, strawberries work well in place of blueberries in this recipe. Dice them small so they distribute evenly through the dough. The lemon glaze pairs just as nicely with strawberries as it does with blueberries. Use the same amount called for in the recipe.
How to Store, Reheat, and Use Leftovers
- Storing: Keep the donuts in an airtight container in a cool, dry place for up to two days.
- Reheating: These are best enjoyed at room temperature, but a few seconds in the microwave warms them up if you like.
- Using Leftovers: Crumble leftover donuts over yogurt for a fast topping. Or serve alongside Air Fryer Biscuit Donuts for a donut sampler.
Expert Tips for Making This Recipe
➡️ Make Mini Donuts: Use a mini donut pan and bake for 8 to 12 minutes instead of 12 to 15.
➡️ Try Donut Holes: Use a mini muffin tin and bake for 8 to 10 minutes, until fully cooked through.
➡️ Make it Pumpkin: Swap canned pumpkin in for the blueberries for a seasonal twist.
➡️ Thin the Glaze as Needed: Add water a little at a time until the glaze is thin enough to dip but still coats well.
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Glazed Blueberry Donuts Recipe
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Ingredients
Blueberry Donuts
- 1 cup Warm water, 110 to 115 degrees F
- 1 tablespoon Active dry yeast
- ½ cup Granulated sugar, divided
- 3 cups All-purpose flour
- 1 teaspoon Salt
- ¼ cup Unsalted butter, melted
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Fresh lemon juice or ½ tablespoon lemon extract
- 2 cups Fresh blueberries
Lemon Vanilla Glaze
- 1½ cups Powdered sugar, sifted if desired
- 2 tablespoons Lemon juice
- Zest of 1 lemon
- 1 tablespoon Vanilla extract
- 1 to 2 tablespoons Water, as needed
Instructions
- In a small bowl, combine the warm water, yeast, and 1 teaspoon of the sugar. Let stand for about 5 minutes, or until the mixture is foamy.
- In a large mixing bowl, whisk together the flour, salt, and remaining sugar.
- Make a well in the center of the flour mixture. Pour in the yeast mixture, melted butter, and vanilla extract. Stir until a soft dough forms.
- Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Add the lemon juice and gently fold in the blueberries, taking care not to crush them. Cover and let the dough rise for an additional 30 minutes.
- Preheat the oven to 350℉.
- Divide the dough evenly among the cavities of a donut pan, filling each cavity about two-thirds full. Use a piping bag or spoon to make filling easier.
- Let the dough rest in the pan for 10 minutes.
- Bake for 12 to 15 minutes, or until the donuts are lightly golden and spring back when gently pressed.
- Cool the donuts in the pan for several minutes before transferring them to a wire rack.
- In a medium bowl, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla extract. Add water, 1 tablespoon at a time, until the glaze reaches a smooth, dippable consistency.
- Dip the warm donuts into the glaze, allowing the excess to drip off. Return them to the wire rack and let the glaze set before serving.
Christina’s Notes
- Let the dough complete both rises. Skipping either rise can make the donuts dense instead of light and airy.
- Check for doneness by gently pressing the top of a donut. If it springs back, it’s ready to come out of the oven.
- Dip the donuts while they’re still warm so the glaze coats them in a thin, even layer.
- If you’re making these ahead, store the donuts and glaze separately, then glaze just before serving to keep the donuts from becoming soggy.
- Store glazed donuts in an airtight container at room temperature for up to 2 days.
- Freeze unglazed donuts for up to 2 months. Thaw at room temperature, then prepare and apply the glaze before serving.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.