I've found that a lot of muffin and cake recipes work well for baked donuts, so I decided to try my blueberry muffin recipe as a base for these donuts.
Looking for more breakfast or brunch ideas? Try these!
- Apple Pie Spice Pancakes
- Breakfast Taquitos
- Chicken and Waffles (recipe by Grandbaby Cakes)
- Berry Breakfast Cake (recipe by House of Nash Eats)
I made these in my KitchenAid stand mixer. I used the flat beater without the flex edge. While it's OK if some blueberries get crushed during mixing, the flex edge beater would probably crush too many. If you don't have a stand mixer or hand mixer, you can definitely make these in a mixing bowl with a wooden spoon. Creaming the butter and sugar together is the worst part if you don't have a mixer. The rest would be easy without a mixer.
The easiest way to transfer the batter to the donut pan is to use a piping bag. No piping bag? No problem. Just use a zip-top storage bag and snip the corner off. Tip: Place the bag in a large glass to keep it upright while you transfer the batter to the bag. It's a lot less messy that way!
The glaze is easy to troubleshoot if it's too thick or too runny. If the glaze seems too runny, add more powdered sugar. If it seems too thick, add a little more heavy cream. If you substitute milk for the heavy cream, you might need to troubleshoot the consistency a bit to get it how you want.
Let the donuts cool before dipping them in the glaze. I love a warm donut, but the glaze will melt off if they don't cool before glazing. If you really want to serve them warm, let them cool as much as you can and plan to glaze each donut twice.
Baked Blueberry Donuts With Lemon Glaze
- Preheat oven to 350°.
- Cream butter and sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add milk, vanilla, and lemon juice. Stir until well-incorporated.
- Stir in baking soda.
- Add flour ½ cup at a time.
- Stir in blueberries with the mixer on low. It's fine if some blueberries get crushed.
- Transfer the batter to a large piping bag. (Tip: Place the bag in a large glass to keep it upright while you transfer the batter to the bag. It's a lot less messy that way!)
- Pipe batter into the donut pan, filling compartments about ¾ of the way.
- Bake for about 10-12 minutes or until donuts are golden and a toothpick comes out clean.
- Remove donuts from the pan and let cool on a wire rack. Let donuts cool completely before dipping in glaze.
- Make the glaze by whisking together powdered sugar, heavy cream, and lemon extract.
- Dip each donuts in the glaze.