Lemon Donuts with Blueberry Frosting Recipe
Tart, fluffy lemon cake donuts, baked to perfection and dipped in sweet blueberry frosting.
Small Mixing Bowl
- 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
- 1 cup blueberries
- 3 cups powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoons butter softened
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.
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).
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