Oh, friends, there is just nothing that hits the spot like a fresh doughnut, right? But let’s be honest—frying feels like a whole production, and honestly, sometimes I want that sweet treat without all the oil splatter! That’s why these baked Lemon Blueberry Doughnuts with Sprinkles are my absolute gold standard now. They are pure sunshine baked right into a ring, and I promise you, they taste even better than they look. I remember making the first batch of these Lemon Blueberry Doughnuts Sprinkles when I was trying to impress my niece; she absolutely went wild for the bright lemon zest mixed with the fluffy baked cake texture and, of course, the rainbow explosion of sprinkles on top. You get all the joy, none of the fuss!
Why You Will Crave These Lemon Blueberry Doughnuts Sprinkles
Seriously, these might just replace your go-to morning pastry. If you’re hesitating, don’t! Since they are baked instead of fried, you get an amazing texture that is rich but somehow still feels light and fluffy. Here is why I think you’ll be making these Lemon Blueberry Doughnuts Sprinkles every weekend:
- They are baked, not fried, meaning way less prep time and absolutely no messy oil cleanup later—a huge win for weeknights!
- The flavor is pure springtime happiness: that sharp, bright pop from the fresh lemon zest cutting perfectly through the sweetness of the blueberries.
- The crumb is unbelievably soft and cake-like, thanks to using quality butter and just the right mixing technique.
- They come together incredibly fast; we’re talking about mixing the batter in under 20 minutes.
- The vanilla-lemon glaze is thin enough to drip beautifully but thick enough to hold onto the colorful sprinkles, which is the best part!
- They are perfectly portioned—hello, guilt-free snacking! You get a whole doughnut, and you know exactly what went into it.
Essential Ingredients for Perfect Lemon Blueberry Doughnuts Sprinkles
Listen, the backbone of any great baked good is using ingredients you trust, and for these Lemon Blueberry Doughnuts Sprinkles, precision matters! Since this is a cake doughnut base, we want the structure firm enough to hold that bright lemon flavor but tender enough to melt in your mouth. I’ve broken down everything you need below. Pay close attention to the zest—that’s where 90% of the flavor lives, so make sure you get just the yellow part, not the bitter white pith underneath. If you ever need to whip up some quick simple syrup for other projects, I always keep my standard simple syrup recipe handy, but for these doughnuts, it’s all about the zest!
For the Lemon Blueberry Doughnut Batter
We divide this into the dry stuff we whisk first, and the wet stuff we mix separately before combining them. This ensures everything is perfectly distributed!
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (Don’t skip this! It adds warmth.)
- 1/2 cup granulated sugar
- 1 large egg (room temperature is always best, if you remember!)
- 1/2 cup milk (Use whatever fat content you usually keep on hand.)
- 1/4 cup melted unsalted butter (Make sure it’s cooled slightly so it doesn’t scramble the egg.)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon (Grate this fresh—it matters tremendously!)
- 1/2 cup fresh blueberries (If they are frozen, pop them in right from the freezer—no thawing necessary!)
For the Bright Lemon Glaze and Sprinkles Topping
This glaze sets up fast, which is why we need the sprinkles ready to go the second the doughnuts come out! Remember, the consistency needs to be perfect for dipping.
- 1 cup powdered sugar (Sifted, if you have a frustratingly clumpy bag!)
- 2 tablespoons lemon juice (Freshly squeezed, please!)
- 1 tablespoon milk (We might add a tiny bit more for drizzling consistency.)
- Assorted sprinkles (The happy, colorful kind!)
Step-by-Step Instructions for Baked Lemon Blueberry Doughnuts Sprinkles
Okay, ready to see the magic happen? This process is so satisfying because the prep time is actually shorter than a movie trailer! We need to move quickly but not mess up the texture, which is super important for these Lemon Blueberry Doughnuts Sprinkles.
Mixing the Doughnut Batter
First things first: get your oven blazing hot! You need to preheat it to 350°F (175°C) right away. While that’s warming up, grease your entire 12-cup doughnut pan really well. Cooking spray works wonders, or you can use that homemade cake goop—whatever you prefer!
Grab a big bowl and whisk together all the dry stuff: the flour, baking powder, salt, and that tiny pinch of nutmeg. In a separate, medium bowl, take your sugar and egg and whisk them until they look pale yellow and slightly fluffy. Whisk in the milk, vanilla, melted butter, and that gorgeous lemon zest. Now, pour the wet mix into the dry mix. Gently fold them together until barely combined. Stop mixing the second you don’t see flour streaks anymore—seriously, overmixing is the enemy of fluffy doughnuts!
Here’s my E-E-A-T moment for handling the fruit: Take your fresh blueberries and gently fold them in last. You have to use a soft touch here; if you stir too vigorously, the blueberries will burst and bleed blue juice all through your beautiful pale yellow batter. We want distinct pockets of fruit!
Baking and Cooling Your Lemon Blueberry Doughnuts Sprinkles
Once the batter is ready, you need to get it into the pan before the baking powder gets lazy! Spoon or pipe the batter evenly into your prepared wells, but only fill them up about two-thirds full. They need room to breathe and rise!
Slide them into that hot oven for 10 to 12 minutes. You’ll know they are done when a toothpick stuck right in the center comes out clean. They smell incredible at this point! Let them rest in the pan for a good 5 minutes—this allows them to firm up just enough so they don’t break when you lift them out. Then, carefully move them over to a wire rack to spend a little quality time cooling completely before the glaze goes on.
Glazing and Adding the Final Sprinkles Touch
A quick note while they cool: If you’re making a big batch, maybe whip yourself up some refreshing lemon cucumber detox water to sip on—you deserve it! For the glaze, just whisk the powdered sugar, lemon juice, and one tablespoon of milk until it’s smooth. If it looks too stiff to drizzle, add milk just a half teaspoon at a time until it drizzles nicely, not globs.
Once those doughnuts are totally cool—and I mean cool, or the glaze melts right off!—dip the tops into the glaze. Be quick! The second the wet glaze hits the air, immediately shower the tops with your colorful sprinkles. If you wait even thirty seconds, the sprinkles won’t stick where you want them to.
Expert Tips for Achieving Perfect Lemon Blueberry Doughnuts Sprinkles
Getting these Lemon Blueberry Doughnuts Sprinkles absolutely perfect comes down to respecting the batter and the fruit. My number one tip, and I’m serious about this, is that you simply cannot overmix the batter once the flour goes in. Seriously, stop stirring when you see a few streaks of flour left. That gentle mixing is what keeps the final donut tender. If you beat it too much, you develop the gluten, and suddenly you’re eating chewy little Frisbees instead of fluffy cake!
Also, when dealing with those beautiful blueberries, remember my note: if you use frozen ones, keep them frozen! Thawing them releases too much liquid before they even hit the heat. My one little extra trick that I learned the hard way? After you grease your doughnut pan, dust it *lightly* with flour after oiling. It’s like creating an insurance policy against sticking, which makes removing them so much easier. If you need some inspiration on keeping things cool and fresh while you’re baking, check out this great guide on the one fatal mistake everyone makes with iced tea; sometimes the simplest things need the most attention!
Ingredient Substitutions for Lemon Blueberry Doughnuts Sprinkles
Look, I know sometimes we open the pantry and realize we are missing one tiny thing, and suddenly the whole baking plan grinds to a halt! Don’t panic if you’re missing lemons or milk; these Lemon Blueberry Doughnuts Sprinkles are actually quite flexible, provided you keep the ratios close. If you are out of lemons but have other citrus on hand, go for it! The flavor profile will change, but trust me, it’ll still be delicious.
If you’re looking for a little flavor adventure, try swapping out that lemon zest for orange zest. Orange and blueberry are an underrated pairing, giving you a slightly warmer, sweeter citrus note. If you try that, maybe adjust your glaze to use a touch of orange juice instead of lemon juice, too. If you want to try a different citrus, just make sure you’re still using the zest—it holds the essential oils you need.
If you find yourself in a pinch regarding the milk, you have a couple of good options, although I always prefer whole milk for richness. If you only have 2% milk, go ahead and use it—the flavor difference will be minimal since we are using melted butter anyway. If you happen to have buttermilk, that is actually a fantastic substitution! Buttermilk will give the doughnut a slight tang and react beautifully with the baking powder, making the crumb even more tender. Just don’t add any extra acid to the glaze if you use buttermilk in the batter.
If we are talking flour swaps, I generally stick to All-Purpose flour for these cake doughnuts because it gives us that perfect mid-range texture. However, if you need to make them gluten-free, you can usually get away with using a 1:1 gluten-free baking blend, but be careful not to mix it too much, as gluten-free flours can get gummy if overworked. And speaking of citrus drinks, if you want something bright to accompany your doughnuts, you have to try mixing up a lemon cucumber collins—it’s the perfect palate cleanser!
Storing and Reheating Your Lemon Blueberry Doughnuts Sprinkles
Listen, half the fun of baking a batch of these Lemon Blueberry Doughnuts Sprinkles is knowing you have breakfast sorted for the next couple of days, though honestly, they usually disappear faster than that! The key here is temperature control, especially because of that beautiful, sugary glaze we worked so hard to perfect.
For storage, you absolutely must keep them in an airtight container. If you stack them, put a small sheet of wax paper or parchment paper between the layers. This stops the glaze and sprinkles from sticking to the doughnut above it. I’ve found that keeping them at room temperature is best for up to two days. Putting them in the fridge tends to dry out the cakey interior, and we definitely don’t want that!
Now, if you do find they’ve sat out for a day and the glaze feels a little firm—which it might, especially if you used real lemon juice—reheating is super simple. You don’t want to toast them, of course, since they are completely cooked already. Just take one doughnut and microwave it for about 5 to 8 seconds on a small plate. That little bit of heat softens the glaze right back up, melts the blueberry pockets slightly, and makes it taste instantly fresh-baked again. Don’t go overboard, though, or the blueberry might feel too hot!
Frequently Asked Questions About Lemon Blueberry Doughnuts Sprinkles
I always get so many questions after I post pictures of these beauties! It just goes to show how much everyone loves a good homemade *lemon blueberry doughnut*. Here are the most common things I hear from folks ready to bake their own batch:
Can I use frozen blueberries for my Lemon Blueberry Doughnuts Sprinkles?
Yes, absolutely! This is one of my preferred ways to make them, especially when fresh berries are out of season or just too pricey. The key—and this is vital—is that you must use them straight from the freezer. Do not thaw them first! If you thaw them, the extra moisture runs out, and they’ll turn your batter soupy. Pop them in right when you are ready to fold them into the batter, and they will bake up perfectly fine.
What if I don’t have a doughnut pan? Can I still make these citrus treats?
Baking in the special pan is what makes them doughnuts, of course, but if you are truly in a bind, you can absolutely adapt this recipe! Since this is a cake batter, it bakes up nicely in a muffin tin just like a cupcake. You’ll get 12 standard muffins, or maybe 10 if you fill them generously. Just watch the baking time closely, as they might take a minute or two longer to cook through in a muffin tin compared to the thinner doughnut ring. If you want to try a fun flavor alternative along with your dessert, check out the blueberry lime twister for a refreshing mix!
Do I really need the sprinkles on the Lemon Blueberry Doughnuts Sprinkles?
Oh, you don’t *need* them, but wow, are they a fun addition! If you have kiddos or you’re making these for a fun party, the sprinkles are a must because they add that celebratory element. If you want a more sophisticated look, you can skip the sprinkles altogether. Or, instead of sprinkles, you could grate a little extra fresh lemon zest over the wet glaze for a beautiful, natural look. It’s totally up to you and how festive you feel!
Why is my glaze runny when I try to dip my cooled doughnuts?
This usually comes down to two things. First, make sure your doughnuts were completely cool when you dipped them. If the doughnut is warm at all, it melts the sugary glaze and makes it run right off. Second, check your liquid ratio. You need 2 tablespoons of lemon juice plus 1 tablespoon of milk to start. If it’s too thin, add more powdered sugar until it starts coating the back of your spoon. If it’s too thick and cracking when you drizzle, add milk just a half teaspoon at a time until it pours smoothly.
Estimated Nutritional Data for Lemon Blueberry Doughnuts Sprinkles
I always look at the nutritional info—not to count calories, heavens no!—but just to see how much goodness we are packing into these little beauties. Because we are baking this version of Lemon Blueberry Doughnuts Sprinkles instead of traditional frying, the overall fat content is much better, which is a huge win!
Keep in mind that this information is based on using all the ingredients exactly as listed in the recipe and assumes a yield of 12 doughnuts. If you make giant doughnuts or use extra sprinkles, things will shift slightly, so take this as a helpful guide rather than gospel truth. But for one delightful, sprinkle-topped doughnut, here’s the ballpark:
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 20g (Mostly natural sugars from the fruit and the glaze, yum!)
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g (We love that!)
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
If you’re using whole milk in the batter or glaze, these numbers might bump up just a tiny bit on the fat side, but honestly, the richness is worth it. Enjoy them fresh!
Share Your Lemon Blueberry Doughnuts Sprinkles Creations
Now that you’ve baked up this batch of sunshine, I absolutely need to see them! Seriously, the best part about sharing these recipes is seeing your finished Lemon Blueberry Doughnuts Sprinkles looking fantastic on your kitchen counters or breakfast tables. Don’t be shy!
If you made these and loved that bright lemon flavor combined with the festive rainbow sprinkles, please hop down to the comments section and leave me a quick star rating. It helps other readers know instantly that this recipe is a winner. Did you make any fun adjustments? Did you go heavy on the zest? Tell me everything!
And if you managed to get a great picture—snap it! Tag me on social media when you share your beautiful baked treats. I love seeing how everyone styles their baked goods. If you’re looking for another fun blueberry treat to make next time, you should definitely look up that blueberry vanilla smoothie recipe I posted last week; it’s the perfect pairing for these doughnuts on a warm afternoon. Happy baking, everyone!
Print
Lemon Blueberry Doughnuts with Sprinkles
- Total Time: 32 min
- Yield: 12 doughnuts 1x
- Diet: Vegetarian
Description
A recipe for baked doughnuts featuring lemon zest and fresh blueberries, topped with a simple glaze and sprinkles.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/2 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 tablespoon milk (for glaze)
- Assorted sprinkles (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup doughnut pan.
- In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
- In a separate bowl, whisk the granulated sugar and egg until pale. Add the milk, melted butter, vanilla extract, and lemon zest. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Spoon or pipe the batter evenly into the prepared doughnut pan, filling each cup about two-thirds full.
- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, prepare the glaze: Whisk together the powdered sugar, lemon juice, and 1 tablespoon of milk until smooth. Add more milk if needed to reach a drizzling consistency.
- Dip the top of each cooled doughnut into the glaze, allowing excess to drip off.
- Immediately top the wet glaze with sprinkles before it sets.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them first.
- You can substitute orange zest for lemon zest for a different citrus flavor.
- Store leftover doughnuts in an airtight container at room temperature for up to two days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 20
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: lemon blueberry doughnuts, baked doughnuts, citrus dessert, sweet treat, homemade sprinkles