Description
Bright and zesty lemon meets juicy blueberries in these soft, cake-like baked donuts—perfect for a healthier breakfast treat or a light dessert.
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
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In another bowl, combine the applesauce, milk, lemon juice, vanilla, and melted oil or butter.
- Pour the wet ingredients into the dry and stir until just combined—do not overmix.
- Gently fold in the blueberries.
- Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 14–17 minutes, or until the tops spring back when lightly pressed.
- Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack.
- If using glaze, mix powdered sugar and lemon juice until smooth, then drizzle over cooled donuts.
Notes
- Do not overmix the batter to avoid dense donuts.
- If using frozen blueberries, add them directly to the batter without thawing.
- For a vegan version, use plant-based milk and coconut oil.
- The glaze is optional but adds an extra lemony zing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 130
- Sugar: 10g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg