Name: Lemon Donuts with Blueberry Frosting
Prep time: 15 min
Cook time: 12 min
Yield: about 24 donuts
Ingredients: 1 (15.25 ounce) box lemon cake mix; 1 (3.4 ounce) box lemon instant pudding; 1 cup greek vanilla yogurt (or plain); 1/3 cup vegetable oil; 4 eggs; 1/2 cup water; 2 Tablespoons fresh lemon juice; 1 cup blueberries; 2-3 cups powdered sugar; 1 teaspoon lemon juice; 2 tablespoons butter (softened)

I love all. things. lemon. Lemon bars, lemon chicken, lemon rice, and especially this Starbuck’s Copycat Lemon Pound Cake. Have you tried it yet?

I took our lemon pound cake and modified it to make it into these delicious cakey donuts! They are fluffy, tart, moist, and taste absolutely fantastic. I covered them in a blueberry frosting and they were a HUGE hit with my whole family.

Cake Mix Recipe

I used a short cut with these donuts, so they only take a few minutes to throw together: a CAKE MIX!

Then I added vegetable oil, instant lemon pudding, eggs, greek yogurt, and lemon juice. The combination makes perfectly moist, cakey donuts every time.

How to make lemon donuts

Preheat oven to 350 degrees.
In a medium bowl with hand mixer (or in a stand mixer), mix together cake mix, pudding mix, yogurt, water, eggs, oil, and lemon juice for 1-2 minutes, or until completely combined.
Pipe* (or carefully spoon) mixture into greased donut pans, filling about 2/3 full. Bake for 12-14 minutes, until the tops of the donuts are light golden brown.*This is the best way I found to fill the donut pan. It keeps it really clean and doesn’t overfill it so that it doesn’t grow too big and lose the hole.
Allow donuts to cool, then dip in frosting and serve. I was able to make 24 donuts (I used two 6-donut pans and refilled them one time).

How to make blueberry frosting

Place the blueberries, powdered sugar and lemon juice in a food processor and blend until smooth.
Transfer to a small mixing bowl and add the softened butter. Mix with a hand mixer until completely combined. Add more powdered sugar as needed to reach your desired frosting consistency (I added about another 1/2 cup).

If you don’t have a donut pan, you could make two loaf cakes. Just follow the directions from this recipe, and instead of using the glaze, pour the blueberry frosting over the top.

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To store

Keep in an airtight container on the counter for 3-5 days.

You could also freeze them in a freezer-safe container for 30 days. Thaw and eat as needed.

Looking for more donut recipes? Try these:

Steph

Serves: about 24 donuts

Lemon Donuts with Blueberry Frosting

Tart, fluffy lemon cake donuts, baked to perfection and dipped in sweet blueberry frosting. These make the perfect addition to any breakfast or brunch.

15 minPrep Time

12 minCook Time

27 minTotal Time

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Ingredients

Lemon Donuts:

1 (15.25 ounce) box lemon cake mix
1 (3.4 ounce) box lemon instant pudding
1 cup greek vanilla yogurt (or plain)
1/3 cup vegetable oil
4 eggs
1/2 cup water
2 Tablespoons fresh lemon juice

Blueberry Frosting:

1 cup blueberries
2-3 cups powdered sugar
1 teaspoon lemon juice
2 tablespoons butter (softened)

Instructions

Lemon Donuts:

Preheat oven to 350 degrees.
In a medium bowl with hand mixer (or in a stand mixer), mix together cake mix, pudding mix, yogurt, water, eggs, oil, and lemon juice for 1-2 minutes, or until completely combined.
Pipe (or carefully spoon) mixture into greased donut pans, filling about 2/3 full. Bake for 12-14 minutes, until the tops of the donuts are light golden brown.
Allow donuts to cool, then dip in frosting and serve.

Blueberry Frosting:

Place the blueberries, powdered sugar and lemon juice in a food processor and blend until smooth.
Transfer to a small mixing bowl and add the softened butter. Mix with a hand mixer until completely combined. Add more powdered sugar as needed to reach your desired frosting consistency (I added about another 1/2 cup).