Name: Baked Lemon Blueberry Donuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/3 cup sugar; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; Zest of 1 lemon; 1/2 cup unsweetened applesauce; 1/4 cup milk of choice; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 tbsp melted coconut oil or butter; 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw); Optional Lemon Glaze:; 1/2 cup powdered sugar; 1 tbsp lemon juice

Why You’ll Love Baked Lemon Blueberry Donuts Recipe

These baked lemon blueberry donuts are a perfect blend of flavor and convenience. They require no frying, making cleanup easier and the final product lighter and healthier. Whether you’re making them for a weekend brunch, afternoon snack, or as a healthier dessert option, these donuts are sure to please. The lemon glaze adds an optional extra zing, but they’re just as delicious on their own. They’re also adaptable for plant-based diets and lower in fat thanks to applesauce and minimal oil.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Zest of 1 lemon
1/2 cup unsweetened applesauce
1/4 cup milk of choice
2 tbsp lemon juice
1 tsp vanilla extract
1 tbsp melted coconut oil or butter
1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)

Optional Lemon Glaze:

1/2 cup powdered sugar
1 tbsp lemon juice

Directions

Preheat your oven to 350°F (175°C) and grease a donut pan.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, combine applesauce, milk, lemon juice, vanilla extract, and melted coconut oil or butter.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
Gently fold in the blueberries.
Spoon or pipe the batter into the greased donut pan, filling each cavity about 3/4 full.
Bake for 14–17 minutes, or until the tops spring back when lightly pressed.
Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
If using the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over cooled donuts.

Servings and timing

Servings: 6 donuts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 130 kcal per donut

Variations

Gluten-Free Option: Use a gluten-free 1:1 flour blend for a celiac-friendly version.
Vegan: Use plant-based milk and coconut oil or vegan butter to keep it dairy-free.
Berry Swap: Substitute blueberries with raspberries or chopped strawberries for a different fruity twist.
Spiced Up: Add a pinch of cinnamon or nutmeg for a warmer flavor profile.
Sugar-Free: Use a sugar substitute like erythritol or stevia to reduce sugar content.

Storage/Reheating

Store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, place in a freezer-safe bag or container for up to 2 months—glaze after reheating. Reheat in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for about 5 minutes until warmed through.

FAQs

What can I use instead of a donut pan?

You can use a muffin tin and shape the center with a piece of rolled-up foil to mimic a donut hole, or simply make muffin-shaped donuts.

Can I make these donuts gluten-free?

Yes, just substitute with a gluten-free 1:1 baking flour blend.

Do I have to use applesauce?

Applesauce helps keep the donuts moist and low-fat. You can substitute it with mashed banana or Greek yogurt if preferred.

Can I use frozen blueberries?

Yes, just be sure not to thaw them before adding to the batter to avoid excess moisture.

How do I prevent the blueberries from sinking?

Toss the blueberries in a little bit of flour before folding them into the batter to help suspend them evenly.

Is the glaze necessary?

The glaze is optional and adds sweetness and extra lemon flavor, but the donuts are delicious without it too.

Can I double the recipe?

Absolutely. Simply double the ingredient amounts to make 12 donuts instead of 6.

Can I use lemon extract instead of lemon juice?

Yes, you can use lemon extract for a stronger lemon flavor, but reduce the amount slightly as it is more concentrated.

What kind of milk works best?

Any milk works well—almond, oat, soy, or dairy milk. Use what you have on hand.

Can I make these ahead of time?

Yes, they store well for several days and can be frozen. Just wait to glaze them until serving for best texture.

Conclusion

These baked lemon blueberry donuts are a fresh, flavorful twist on a classic treat—light, zesty, and bursting with juicy berries. They’re easy to make, require no frying, and suit a range of dietary needs. Whether you’re serving them at brunch or grabbing one for a midday pick-me-up, they’re a deliciously guilt-free way to enjoy something sweet.