Blueberry Cake Donut with Lemon Glaze is an easy homemade donut recipe that will get your breakfast (or dessert) kicked off in the right direction. You will not believe how easy it is to create a tower of homemade donuts for your family to enjoy!
For us, hitting the donut shop isn’t as close as I would like. Its probably a good thing or I would be popping into Krispy Cream and Dunkin’ about once every other day. There is no doubt that my family of four can take a 12 pack of donuts (doughnuts?) and devour them all in about half a day.
There are two problems with this- one is that my kids take all the stuff I want before I get there and two, if I don’t eat the donut the first day, I cant stand day old breakfast.
I know its weird, but seriously, no left overs here, not even left over donuts. Which is why learning to make homemade donuts in my favorite flavor blueberry cake is about the best gift I can give myself, and my family.
The best part about whipping up a batch of easy homemade donuts is that this recipe will take you maybe 15 minutes, which means you do not have any excuse to not enjoy.
Plus, baked donuts over fried donut, like home made over bought, give you the impression that they are “healthier”. They are most certainly lighter and while I love the lemon glaze (total compliment to the cake donut) you can honestly eat them without the glaze if you want a less sugary option.
Donut Pans Matter!
Now for anyone looking to make homemade donuts at home, the right pan is a must. If you do not have a donut pan, you are basically just making a cupcake or a loaf of bread.
To be an official cake donut it needs to have a hole in it! I use these Wilton Non-Stick 6 donut cavity pans. Grab two so you can make 12 donuts at a time of course.
Once you have these pans you can whip up pretty much any donut flavor. Substitute the blueberries for chocolate chips! There are so many flavor ideas that it can get really exciting!!
This blueberry cake donut with lemon glaze was provided by Chef Amanda for Salty Side Dish. Thanks, Amanda! It’s just soooooooo good!
Ingredients
These donuts are so light and fluffy, you will LOVE them. Birthday celebration, fathers day, heck…just because its Sunday, whatever day it is you should start the day with donuts! These are considered a cake batter donut but the outside of the donut isn’t hard like a cake donut or fried up like my Funnel Cake recipe.
I hope you love this perfect donut batter!
- 4 tbsp unsalted butter – melted
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- lemon zest from 1 lemon
- 1 cup milk
- 2 2/3 cup self rising flour
- 1 cup frozen or fresh blueberries
Wilton Pan (as noted above, you should have a donut hold pan)
Lemon Glaze Recipe
I think everyone should have a good lemon glaze recipe to fall back onto. This simple recipe is so good not only on cake donuts like this but also on breads and handmade pies.
I have made tons of blueberry mini pies in the past and this is also a great little glaze recipe to pour on those as well!
What I love about glaze is that its a fun texture and gives just a pop of sweetness to the blueberry donut. The real problem is that you want to lick your fingers…and the spoon…and your hands.
- 1 1/2 cup powdered sugar
- 4 tbsp lemon juice
Blueberry Cake Donut Recipe
Here in the south, all our local farms in Alabama have a blueberry picking season sometime around May-June. You can head out and get blueberries by the pound! Its so fun to bring the kids so if you make blueberry donuts, cakes, muffins and more and live near a blueberry farm, I encourage you to go!
Preheat oven to 425 degrees – spray the wells of a donut pan with non-stick spray.
In a large bowl, add the sugar, vegetable oil and melted butter and mix until well combined. Add in the eggs, vanilla, milk and lemon zest and mix again.
Add in the flour and mix until combined.
Fold in the blueberries, carefully.
I coated the blueberries in a spoonful of flour to prevent them from sinking to the bottom.
Using a large Ziploc bag or a piping bag, scoop the batter into the bag and cut a good 1/2 inch to an inch off the corner of your bag. You want the opening to be large enough to fit blueberries through.
Pipe the batter into the donut pan, filling 3/4 of the way full.
Bake for 8-10 minutes, until the tops are a light golden brown and a toothpick comes out clean.
Set to cool for a few minutes before removing from the pan, and then cool the donuts on a cooling rack completely before glazing.
Lemon Glaze Recipe
In a bowl, add the powdered sugar and 4 tbsp. of lemon juice and mix together until combined.
You want the glaze to be just a little thick so it coats the donuts and sticks. If it’s too thick then add a little more lemon juice.
Take a donut and dip the top of it into the glaze, letting the glaze fall over the sides and set aside to harden up.
Enjoy along side some tropical fruit salad!
And let me explain one more time……..YUMMMMMMMMMMMMMM.
Breakfast Recipes
Need a few more delicious breakfast options?
Blueberry Cake Donut with Lemon Glaze
Ingredients
Lemon Blueberry Glazed Donuts
- 4 tbsp unsalted butter – melted
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- lemon zest from 1 lemon
- 1 cup milk
- 2 2/3 cup self rising flour
- 1 cup frozen or fresh blueberries
Icing:
- 1 1/2 cup powdered sugar
- 4 tbsp lemon juice
Instructions
- Preheat oven to 425 degrees – spray the wells of a donut pan with non-stick spray.
- In a large bowl, add the sugar, vegetable oil and melted butter and mix until well combined. Add in the eggs, vanilla, milk and lemon zest and mix again.
- Add in the flour and mix until combined.
- Fold in the blueberries, carefully. I coated the blueberries in a spoonful of flour to prevent them from sinking to the bottom.
- Using a large Ziploc bag or a piping bag, scoop the batter into the bag and cut a good 1/2 inch to an inch off the corner of your bag. You want the opening to be large enough to fit blueberries through.
- Pipe the batter into the donut pan, filling 3/4 of the way full. Bake for 8-10 minutes, until the tops are a light golden brown and a toothpick comes out clean. Set to cool for a few minutes before removing from the pan, and then cool the donuts on a cooling rack completely before glazing.
Preparing the glaze:
- In a bowl, add the powdered sugar and 4 tbsp. of lemon juice and mix together until combined. You want the glaze to be just a little thick so it coats the donuts and sticks. If it’s too thick then add a little more lemon juice. Take a donut and dip the top of it into the glaze, letting the glaze fall over the sides and set aside to harden up. Enjoy!
Nutritional information is an automated estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator or app.
Nutrition
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