Lemon and blueberry baked donuts

Zesty lemon and juicy blueberries come together in these soft, fluffy lemon and blueberry baked donuts that are impossible to resist. They’re quick, easy, and perfect for a fun homemade treat the whole family will love.

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Course: Snacks, desserts & condiments

Cuisine: Cake

Keyword: blueberry, lemons

Prep Time: 20

Cook Time: 8

Total Time: 28

Servings:

Calories: 328kcal

Author: Claire Cameron - Claire K Creations

Ingredients

Donuts

60 g butter melted
¼ cup olive oil
¾ cup raw sugar
2 large free-range eggs
2 teaspoon vanilla extract
2 teaspoon grated lemon zest
1 cup full-cream milk
2⅔ cup wholemeal plain flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen I used frozen blueberries

Glaze

2 cups icing sugar
2 teaspoon lemon zest
7-8 tablespoon fresh lemon juice or milk - milk if you don’t want it to lemony

Instructions

Preheat oven to 180C fan-forced and grease a donut pan with butter.
In a large bowl, whisk together the butter, oil and sugar until light and fluffy (I used the electric mixer but this can easily be done by hand).
Add the eggs, vanilla, zest and milk and keep whisking until the mixture is smooth.
If you’re using an electric mixer, switch to the paddle then add the flour, baking powder, baking soda and salt and stir just until everything comes together.
Fold through the blueberries.
Spoon the batter into the donut tin filling each one about ¾ of the way.
Bake for 7-8 minutes or until they turn golden and a cake tester inserted in one comes out clean.
Transfer to a wire rack to cool.
To make the glaze, stir the ingredients together in a bowl wide enough to dip a donut.
Once the donuts have cooled. Dip each one in the glaze, shake off the excess then place them back on the wire rack for the glaze to set.

Nutrition

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations