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3 baked blueberry donuts stacked on top of each other with bite taken out of top donut
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Baked Blueberry Donuts

These baked blueberry donuts use fresh blueberries and then are dipped in a yummy lemon glaze that makes them the perfect summer donut.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 donuts
Calories 183kcal
Author Ryan Beck

Ingredients

Blueberry Donut

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1/4 cup Greek yogurt
  • 1 egg, beaten
  • 3 tbsp milk
  • 1 tbsp unsalted butter, melted
  • 1 lemon, zested
  • 1 tsp vanilla extract
  • 1/2 cup blueberries

Lemon Glaze

  • 6 tbsp powdered sugar
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt. Add Greek yogurt, egg, milk, butter, lemon zest, vanilla extract and blueberries and stir until just combined.
  • Spray donut pan with non-stick spray. Spoon the batter evenly in the donut pan.
  • Bake for 9-10 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and allow to cool a backing rack.
  • While donuts are cooling, whisk together the powdered sugar, lemon juice and vanilla extract.
  • Dip the cooled donuts in the glaze and allow to set for 30 minutes before serving.

Notes

  • Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
  • When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
  • You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off. If you do this, don't put the blueberries in until the end.
  • Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
  • Let the baked donuts cool completely before you dip them in the glaze.
  • Speaking of the glaze, use fresh lemon juice. Bottled lemon juice isn't the same.
  • Leftovers will store well in at room temperature for 1-2 days in an air-tight container.

Nutrition

Serving: 1donut | Calories: 183kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 192mg | Potassium: 23mg | Fiber: 1g | Sugar: 18g