Lemon Buttermilk Blueberry Doughnuts – tender lemon buttermilk cake doughnuts loaded with juicy blueberries. Baked, not fried!
I had been hunting for a reliable blueberry doughnut recipe for some time. After trying several popular versions that failed to deliver on taste and texture, I decided to adapt a recipe I already trusted.
I started with my Pumpkin Churro Doughnuts recipe and made a few changes: I swapped the pumpkin puree for buttermilk and replaced the pumpkin spices with fresh lemon zest and vanilla extract. Another common disappointment I noticed in many recipes was the small amount of blueberries—usually only 1 to 1½ cups for a dozen doughnuts. I use a full 2 cups so you get blueberry flavor in every bite.
You can use either fresh or frozen blueberries in this recipe. If you use frozen berries, bake the doughnuts a little longer to ensure they cook through.
These Lemon Buttermilk Blueberry Doughnuts are not overly sweet, so they’re delicious simply dusted with powdered sugar. For a brighter finish, make a lemon glaze with 1 cup powdered sugar and 2 tablespoons lemon juice.
-
2
cups
all-purpose flour -
3/4
tsp
baking soda -
1/2
tsp
baking powder -
1
cup
granulated sugar -
1/4
tsp
salt -
1
cup
buttermilk -
1
large egg -
1
tsp
vanilla extract or powdered vanilla -
1
tsp
lemon zest -
1/3
cup
oil -
2
cups
blueberries
about 250 g; fresh or frozen
-
Preheat the oven to 350 F (175 C). In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, granulated sugar, and salt.
-
In a separate bowl, combine the buttermilk, egg, oil, vanilla, and lemon zest. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.
-
Fold in the blueberries, then spoon the batter into an oiled non-stick doughnut pan that has been lightly dusted with dry bread crumbs to prevent sticking. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into a doughnut comes out clean. If using fresh blueberries, check at 15–18 minutes.
-
Allow the doughnuts to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze made from 1 cup powdered sugar and 2 tablespoons lemon juice.
This recipe was first published on: July 16, 2016.