Lemon Blueberry Sourdough Donuts

There's something magical about the combination of bright lemon, sweet blueberries, and the gentle tang of sourdough starter. These Lemon Blueberry Sourdough Donuts bring together the best of bakery-style treats with the wholesome depth of naturally leavened dough. Soft, tender, and bursting with fresh fruit, they're baked—not fried—making them a lighter option that doesn't sacrifice flavor. Whether you're looking for a special breakfast treat or a delightful afternoon snack, these donuts deliver sunshine in every bite.

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The beauty of these donuts lies in their simplicity and versatility. The sourdough starter adds a subtle complexity that elevates them beyond ordinary baked donuts, while the buttermilk ensures they stay moist and tender. Fresh lemon zest and juice infuse every bite with citrusy brightness, and the blueberries provide juicy bursts of sweetness. Topped with a tangy lemon glaze, these donuts are the perfect balance of sweet and tart, making them absolutely irresistible.

Ingredients

• 1/2 cup (120 g) active sourdough starter (unfed/discard is fine)
• 1/2 cup (120 ml) buttermilk, room temperature
• 1/4 cup (60 g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (140 g) fresh blueberries (or frozen, unthawed)
• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

Step 1: Prepare

Preheat oven to 350°F (175°C). Lightly grease two nonstick donut pans.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together sourdough starter, buttermilk, melted butter, eggs, vanilla, lemon zest, and lemon juice until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 4: Combine Mixtures

Add the dry ingredients to the wet mixture and stir gently until just combined (do not overmix).

Step 5: Add Blueberries

Fold in blueberries, dusting them lightly with flour if desired to prevent sinking.

Step 6: Fill Pans

Spoon or pipe the batter into prepared donut pans, filling each about 3/4 full.

Step 7: Bake

Bake for 13–15 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean.

Step 8: Cool

Let donuts cool in pans for 5 minutes, then turn out onto a wire rack to cool completely.

Step 9: Glaze

For the glaze, whisk powdered sugar, lemon juice, and zest in a small bowl until smooth. Dip cooled donuts into glaze and let set on a rack.

Zusatztipps für die Zubereitung

For the best results, make sure all your wet ingredients are at room temperature before mixing—this helps them combine smoothly and creates a more uniform batter. When folding in the blueberries, be gentle to avoid crushing them and turning your batter purple. If you're using frozen blueberries, don't thaw them first; add them straight from the freezer to prevent excess moisture. When filling the donut pans, a piping bag or zip-top bag with the corner cut off makes the job much neater and ensures even donuts. Don't overfill the cavities—3/4 full is ideal to allow room for rising without overflowing.

Varianten und Anpassungen

These donuts are wonderfully adaptable to your preferences and what you have on hand. If you don't have buttermilk, substitute with plain yogurt or make a quick substitute by adding 1 teaspoon of vinegar to regular milk and letting it sit for 5 minutes. For a dairy-free version, try using plant-based milk with vinegar and vegan butter. You can swap the blueberries for other berries like raspberries or blackberries, or try a combination. For extra lemon intensity, increase the zest in both the batter and the glaze. If you prefer a less sweet glaze, reduce the powdered sugar slightly or skip it altogether and dust with powdered sugar instead. You can also add poppy seeds for a classic lemon-poppy flavor profile.

Serviervorschläge

These Lemon Blueberry Sourdough Donuts are perfect for weekend brunch, served alongside fresh coffee or tea. They make a delightful addition to a breakfast spread with scrambled eggs and fresh fruit. For a special treat, serve them warm with a dollop of whipped cream or Greek yogurt on the side. They're also wonderful for afternoon tea parties, packed in lunchboxes, or brought to potlucks and gatherings. While they're best enjoyed fresh on the day they're made, they can be stored in an airtight container for up to 2 days. If you want to prepare ahead, you can bake them unglazed and add the glaze just before serving.

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These Lemon Blueberry Sourdough Donuts are proof that baked donuts can be just as delicious as their fried counterparts. The sourdough starter adds a wonderful depth of flavor that makes these donuts truly special, while the combination of lemon and blueberry provides the perfect balance of tart and sweet. Whether you're a sourdough enthusiast looking for a new way to use your starter or simply someone who loves delicious baked goods, these donuts are sure to become a favorite. Enjoy them fresh from the oven with your morning coffee, or save them for an afternoon treat—either way, they're guaranteed to brighten your day.

Recipe FAQs

→ How does sourdough starter affect the texture?

The sourdough starter adds natural leavening and a subtle tang, resulting in a soft, airy crumb with enhanced flavor depth.

→ Can frozen blueberries be used in this batter?

Yes, frozen blueberries can be used directly; they may tint the batter slightly but retain their fresh taste after baking.

→ What is the purpose of the lemon glaze?

The lemon glaze adds a bright, sweet citrus finish that complements the tangy lemon zest and fresh blueberries in the dough.

→ How should the dough be mixed for best results?

Mix wet and dry ingredients until just combined, then gently fold in blueberries to keep the batter light and airy.

→ Can buttermilk be substituted in this preparation?

Yes, plain yogurt or milk with a teaspoon of vinegar can replace buttermilk to provide similar acidity and moisture.

→ What tools are recommended for baking these treats?

Standard nonstick donut pans, mixing bowls, a whisk, spatula, and a wire cooling rack are ideal for this process.