Lemon Donuts with Blueberry Frosting Recipe
Tart, fluffy lemon cake donuts, baked to perfection and dipped in sweet blueberry frosting.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: baked donuts, Blueberry, lemon, lemon donuts
Servings: 24
Calories: 206kcal
Medium Bowl
Donut Pan
Food processor/blender
Lemon Donuts
- 15.25 ounces lemon cake mix 1 box
- 3.4 ounces Instant lemon pudding mix 1 box
- 1 cup greek vanilla yogurt or plain
- ⅓ cup vegetable oil
- 4 eggs
- ½ cup water
- 2 Tablespoons fresh lemon juice
Blueberry Frosting
- 1 cup blueberries
- 3 cups powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoons butter softened
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).
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.
Calories: 206kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 191mg | Potassium: 85mg | Fiber: 1g | Sugar: 23g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg