Lemon Buttermilk Blueberry Doughnuts – tender lemon buttermilk cake donuts full of juicy blueberries. Baked, not fried!
I was searching for a good blueberry doughnut recipe for a while. I tried some very popular recipes, but was disappointed both with their taste and texture.
In the end I decided to use the recipe for my Pumpkin Churro Doughnuts and changed it a little bit. I replaced pumpkin puree with buttermilk and pumpkin spices with lemon zest and vanilla extract.
Both fresh and frozen blueberries can be used in this recipe. If using frozen ones, bake them a little longer.
Lemon Buttermilk Blueberry Doughnuts are not very sweet so you can serve them sprinkled with powdered sugar. Or you can make lemon glaze with 1 cup powdered sugar and 2 Tbsp 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 frozen blueberries about 250 g
In a large bowl, combine all-purpose flour, baking soda, baking powder, granulated sugar and salt.
In another bowl, combine buttermilk, egg, oil, vanilla extract and lemon zest. Add buttermilk mixture to flour mixture and whisk until just combined (do not overmix).
Spoon the batter into oiled non-stick doughnut baking tin sprinkled with dry bread crumbs (to prevent mixture sticking to the tin). Bake for about 20 minutes in the 350 F (175 C) preheated oven, or until a toothpick inserted into donut comes out clean. If you're using fresh blueberries, donuts will be baked in 15-18 minutes.
This recipe was first published on: July 16, 2016.
I will do them blueberries are very good! Do you know how to do buttermilk at home if you can not get buttermilk
I know it is white vinegar and milk but I do not know exactly how, here were I live there is no buttermilk.
As a matter of fact, I do. I also made it myself following this recipe: http://www.diettaste.com/ingredient-substitution/homemade-buttermilk-substitute.html
Can I use a muffin tin since I don’t have a doughnut pan? Thanks, I look forward to trying this recipe.
Yes, absolutely you can!
I made a batch this morning and they were delicious and moist! I didn’t have enough frozen blueberries but remembered I had a bag of dried blueberries so I added those to the batter. I did make them in a muffin tin and had enough for 18 muffin (enough batter for them to rise to the top of the muffin liner which is a good size to send with hubs or little man for mid-day snack).
Thanks for sharing your recipe. I can see these will be made again and again at my house. 🙂
That’s great, Michelle! 🙂 Thanks for the feedback!
Shortly after you posted this recipe a new organic foods grocery store opened up in my neighborhood and they were giving away a free pint of organic blueberries to all of their patrons. I took this as a sign that I should make these doughnuts, unfortunately, I don’t have a doughnut pan. I made made 18 muffins by distributing the batter evenly in lined muffin tins, I increased the baking temperature to 400F and baked them for 22 minutes. Most cookbooks will tell you to bake between 20-25 minutes. These were delicious without the powdered sugar sprinkled on top. I… Read more »