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.