Lemon blueberry baked donuts are quite simple to make using a muffin mix and a few other pantry ingredients for an easy and delightful breakfast.
Lemon Blueberry Baked Donuts
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
My recipe of the day is for Lemon Blueberry Baked Donuts, which I am making in conjunction with the Prize Raffle and associated blogger posts being published this week, with plenty of wonderful prizes by event sponsors! You can find the raffle link below.
Spring Sweets Week
I am very pleased to have Adams Extracts as the sponsor of today’s post, having provided ingredients to make these delicious donuts.
- Buttermilk Carrot Cake by The Crumby Kitchen
- Carrot Cake Baked Donuts with Cream Cheese Glaze by House of Nash Eats
- Chocolate Chip Cookie Bars by The Speckled Palate
- Coconut Cream Sweet Rolls by Cooking With Carlee
- Crêpes with Orange Caramel and Mascarpone by Karen’s Kitchen Stories
- Easter White Chocolate Dipped Sugar Cookies by A Savory Feast
- Easy Pina Colada yogurt parfaits by Creative Southern Home
- Lemon Frozen Yogurt with Cake Mix Crust by Our Good Life
- Key Lime Tart by Sweet Beginnings
- Krispy Peeps Treats by A Day in the Life on the Farm
- Lavender Blueberry Cheesecake Bars by The Gingered Whisk
- Lemon Blueberry Baked Donuts by Palatable Pastime
- Lemon Blueberry Scones by Blogghetti
- Lemon Shortbread Bars by Strawberry Blondie Kitchen
- Lemon Totos by Jolene’s Recipe Journal
- Marshmallow Chick Cupcake by Simply Inspired Meals
- Peeps Snack Mix by Home Sweet Homestead
- Rainbow Cookies by Kate’s Recipe Box
- Spring Bling Meyer Lemon Almond Cake by Culinary Adventures with Camilla
- Spring Sugar Cookie Bars by Cookaholic Wife
- Strawberry Cheesecake Brownies by The Tip Garden
- Tres Leches Cake by Kelly Lynn’s Sweets and Treats
- Vegan Raspberry Dark Chocolate Energy Bites by The Baking Fairy
- Welcome Spring Gravity Drip Cake by Hezzi-D’s Books and Cooks
Don’t forget to enter the raffle for prizes!
click here——->>>>A Rafflecopter Giveaway<<<——-
Regional exclusions may apply.
I decided to take a stab at making some lemon blueberry donuts after a couple other bloggers had tried and theirs had not worked out, but lamented at not having donuts as part of this event.
I still had to shop for some ingredients for what I was going to do, so when I had heard that, decided to use another method which I was sure would work, and plus- I had these ingredients on hand and wouldn’t have to shop.
Aha. You see I took the easy route, eh?
And I am not ashamed to have a box of muffin mix hanging around for either when I don’t feel like making some from scratch- or if someone else is baking up breakfast and would rather use a box mix.
I do like the little cans of blueberries that come in these mixes- they are wild, which means they are smaller. But if you are going to do scratch, I have seen the wild frozen at some markets, including Trader Joe’s. You can also get wild blueberries dried, but that does give a more raisin like flavor.
Donut Batter is placed in pan to bake
Baking donuts is about the same difficulty as frying- except it is a little harder to get the ring shape at home. You can use a scoop to drop dollops into the hot fat. Of course, in bakeries and donut shops they fill a hopper with batter which can be swung over the fryer, and it clicks and dispenses perfect little rings of batter. Which is harder to do at home, and if you try to pipe it in, I doubt you will get something circular, but more like the shape of a cheese curl.
Later after they cool down they get iced and cool their heels for the icing to set up and dry-
Of course if you can’t resist or wait and don’t mind licking wet icing from your fingers-
As did I!
Cake donuts can also be made into dunker bars- these are usually made with something more like a cookie dough, which the donut baker rolls out, uses a roll cutter similar to a long john cutter on. These will be placed on racks and lowered into the fryer, the same way raised donuts are, except these will not be raised.
Am I boring you with my donut shop trivia? It was my first job as a teen. And yeah, it was boring. Except when it came time for break and coffee with the best fresh donuts! Who doesn’t love a donut?
And plated up all ready to surprise your family and friends with a delicious breakfast or teatime treat-
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Lemon Blueberry Baked Donuts
- 16.9 ounce box Wild Blueberry Muffin Mix with canned blueberries
- 3/4 cup buttermilk
- 2 large eggs
- 1/4 cup cooled melted butter
- 4 teaspoons Adams lemon extract
- Cookie sprinkles for decor
- 2 cups sifted powdered sugar
- 2 teaspoons Adams lemon extract
- 4-5 teaspoons milk
- 4-5 teaspoons reserved blueberry juice from can in box
- Preheat oven to 400F.
- Drain can of blueberries found in box mix, saving the juice.
- Rinse off the drained blueberries (so they don't stain the batter).
- Mix together the dry mix from the box with eggs, melted butter, and extract, until just moistened (do not overmix).
- Gently fold in the blueberries.
- Divide batter among cake donut pans (Wilton). I used a ziploc bag with the corner snipped to pipe the batter in- it makes things much easier.
- Bake 12 minutes; turn out of pans and let cool completely on a wire rack.
- While donuts are cooling, lets make two different kinds of icing:
- For blueberry icing, mix one cup of the sifted powdered sugar with one teaspoon of lemon extract and use 4-5 teaspoons of the blueberry juice you saved to color and flavor.
- For lemon icing, use the remaining cup of sifted powdered sugar, mixing with the last teaspoon of lemon extra and 4-5 teaspoons of milk.
- Drizzle icings over donuts and sprinkle with cookie decor while still wet.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.