Baked Lemon Blueberry Donuts

I say that if you make anything into a donut form its going to be fun and delicious. That’s even coming from me, someone who hasn’t always been a donut fan due to the unhealthy factor of them. Well, by golly, make baked donuts and you eliminate the frying factor! You can have the best of both worlds. These Baked Lemon Blueberry Donuts are bursting with fresh blueberries and brightened by sweet lemon zest. Drizzle them with a lemon scented, white chocolate ganache and they will disappear before your eyes!

It is always such a great feeling when you can make people happy with food, especially your family and friends around you! My husband and sister couldn’t keep their hands off of these Baked Lemon Blueberry Donuts and that is how you know they are family-approved. Sometimes your mess-ups in the kitchen can turn out to be a great thing! These Baked Lemon Blueberry Donuts started out as a muffin recipe, but quickly turned into a bundt cake recipe when I realized I had no muffin liners. I then overcooked the bundt cake and it was so dry it fell apart. Take two with the recipe on the next day, and the muffin liners I had bought didn’t fit my muffin tins (seriously?!), so I pulled the donut pan out of the cupboards and it was a perfect match. Why didn’t I just think to make donuts in the first place? Moral of the story: donuts are always a good option.

The lemon scented, white chocolate ganache that you drizzle over the top of these Baked Lemon Blueberry Donuts give them the perfect glaze that you would find on an original glazed donut. After the ganache sets, it keeps it’s form and creates a slight shell, but is sticky and gooey once you bite in. You know how your fingers are always covered in sticky glaze after eating a classic glazed donut? Get ready for the same effect.

Not only are these baked donuts bursting with flavor, but they are also fairly quick and easy to whip up! The batter will be slightly thick, so when you are piping it into the donut pan patience is key. Trust me, the end result is to die for! Bake these up for a delicious breakfast, brunch or even dessert! How fun would these be if you put a big, ol’ scoop of vanilla ice cream in the middle of the donut and then drizzled them with the white chocolate ganache? Ok, I’m going to have to try that now.



Baked Lemon Blueberry Donuts

These Baked Lemon Blueberry Donuts are bursting with fresh blueberries and brightened by sweet lemon zest. Drizzle them with a lemon scented, white chocolate ganache and they will disappear before your eyes!


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 donuts 1x


For the donuts:

  • 1 stick (8 tablespoons) butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 1/2 cups fresh blueberries

For the drizzle:

  • 1 1/22 cups heavy cream (depending on consistency you desire)
  • 8 oz white chocolate baking bar
  • 1 teaspoon lemon zest


For the donuts:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat the butter and the sugar together on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time, making sure to wipe down the edges of the bowl between each addition. Mix in the vanilla extract.
  2. In a small bowl, mix together the flour, baking powder and salt. With the mixer speed on low, alternate adding in the flour mixture and the heavy cream, beginning and ending with the flour mixture and insuring each addition is mixed in before adding another.
  3. Using a rubber spatula, gently fold the blueberries and lemon zest into the batter. The batter will be thick, so be careful to not crush the blueberries. Using a piping bag or a large, plastic food storage bag with a corner cut off, pipe the batter into a sprayed donut pan. Pipe each donut 3/4 of the way full.
  4. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean and the donuts are slightly golden. Turn the donuts over and out onto a cooling rack and allow to cool for about 10 minutes.

For the drizzle:

  1. In a small sauce pan, bring the heavy cream to a very low simmer. Whisk in the white chocolate baking bars and continue to whisk until smooth, about 3-5 minutes. You can adjust the consistency of the ganache by adding more or less heavy cream until you get the thick or thin consistency you desire. If it is too thick, add in more heavy cream.
  2. Whisk in the lemon zest until smooth. Pour the ganache over the donuts and allow to set for about 10 minutes. Enjoy!




If you are using white chocolate chips instead of a white chocolate baking bar, you may get a completely different consistency and will need to adjust your ganache accordingly.