Lemon Blueberry Sourdough Donuts

There's something magical about the marriage of tangy sourdough starter, bright lemon zest, and bursts of sweet blueberries—all coming together in a tender, baked donut that tastes like sunshine in every bite. These Lemon Blueberry Sourdough Donuts transform your discard starter into a breakfast treat that's both wholesome and indulgent, with a naturally leavened crumb that's softer and more flavorful than any store-bought version. Whether you're looking for a creative way to use leftover starter or simply craving a bakery-style donut without the frying mess, this recipe delivers golden, glazed perfection that'll have everyone asking for seconds.

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The secret to these donuts lies in the combination of sourdough starter with buttermilk and lemon juice, creating a beautifully tender crumb that's both tangy and sweet. Fresh blueberries stud each donut with juicy pops of flavor, while the simple lemon glaze adds a glossy finish and extra citrus punch. And because they're baked in donut pans, you get all the charm of homemade donuts without the oil splatter or deep-frying hassle. They're best enjoyed fresh on the day they're made, though they'll keep for a couple of days if stored properly—not that they usually last that long!

Ingredients

• Wet 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
• Dry Ingredients: 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
• Mix-Ins: 1 cup (140 g) fresh blueberries (or frozen, unthawed)
• Lemon Glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp fresh lemon juice, 1 tsp lemon zest

Instructions

Step 1: Preheat and 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 Wet and Dry

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

Step 5: Fold in Blueberries

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

Step 6: Fill Donut 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 texture, make sure your eggs and buttermilk are at room temperature before mixing—this helps the batter come together smoothly and bake evenly. When folding in the blueberries, a light toss in a tablespoon of flour before adding them to the batter will help prevent them from sinking to the bottom during baking. If you don't have a piping bag, a large zip-top bag with the corner snipped off works perfectly for filling the donut pans neatly. And remember, gentle mixing is key—overmixing will result in dense, tough donuts instead of light and fluffy ones.

Varianten und Anpassungen

No buttermilk on hand? Simply substitute with plain yogurt or make your own by adding 1 tsp vinegar to 1/2 cup milk and letting it sit for 5 minutes. Frozen blueberries work beautifully here too—just use them straight from the freezer without thawing, though they may slightly tint the batter purple. For an extra layer of citrus flavor, add more lemon zest to the glaze or even fold some into the batter itself. You can also experiment with other berries like raspberries or chopped strawberries, or add a hint of almond extract alongside the vanilla for a different flavor twist. If you prefer a thicker glaze, use less lemon juice; for a thinner drizzle, add an extra tablespoon.

Serviervorschläge

These Lemon Blueberry Sourdough Donuts shine brightest when served fresh for breakfast or brunch, paired with a hot cup of coffee or a pot of your favorite tea. They're also wonderful as an afternoon snack with a glass of cold milk or sparkling lemonade. For a special occasion brunch spread, arrange them on a tiered stand alongside fresh fruit and yogurt parfaits. The donuts are best enjoyed the same day they're baked, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days—though the glaze may soften slightly. A quick refresh in a 300°F oven for 3–4 minutes can revive their texture beautifully.

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With their tender crumb, bright citrus notes, and bursts of sweet blueberry, these Lemon Blueberry Sourdough Donuts prove that homemade treats don't have to be complicated to be spectacular. They're a delicious way to put your sourdough starter to work, delivering bakery-quality results right from your own kitchen. So preheat that oven, grab your donut pans, and get ready to fall in love with the easiest, tastiest way to enjoy fresh-baked donuts any day of the week!

Recipe Guide

→ Can I substitute buttermilk in the mix?

Yes, plain yogurt or milk plus a teaspoon of vinegar can be used as a buttermilk substitute to maintain the tangy flavor and moisture.

→ Should frozen blueberries be thawed before adding?

Frozen blueberries can be added directly without thawing, though dusting them with flour helps prevent sinking in the batter.

→ How do I know when the donuts are baked?

Bake until the donuts spring back when pressed lightly and a toothpick inserted comes out clean, usually around 13–15 minutes.

→ What makes these donuts soft and tender?

The combination of sourdough starter, buttermilk, and gentle mixing creates a tender, moist texture in these baked donuts.

→ Can I add extra lemon zest to the glaze?

Yes, adding more lemon zest intensifies the bright citrus flavor in the glaze to complement the donuts.