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Lemon Blueberry Baked Donuts

Sue Lau | Palatable Pastime
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Servings 32 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

For Icing:

  • 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 the buttermilk, 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.


From the kitchen of palatablepastime.com
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