Lemon Blueberry Doughnuts + Sprinkles
Lemon Blueberry Doughnuts + Sprinkles
These Lemon Blueberry Doughnuts + Sprinkles are the ultimate baking sweet treat that everyone loves no matter the season, especially when it involves the best combo ever---lemon + blueberries! They are super airy, soft, with a slight crunch from the sprinkles, and are a delicious addition that comes loaded with classic lemon-blueberry flavors and fried to perfection. Truly a great homemade version of one of the most popular sweet treats! Dairy-free option.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
I'm such a huge lover of donuts or doughnuts (it depends on how you spell it). Usually, I enjoy baking my doughnuts rather than frying, however, with these Lemon Blueberry Doughnuts + Sprinkles, I had to make them the traditional way because they deserve it! Haha. Trust me ---- once you make a batch of these, you won't regret it. They live up to their name of being the best.
Besides, I've made my Classic Glazed Doughnuts for those who are more into the classic vanilla flavor. And this Skillet Blueberry Cobbler with Cinnamon Biscuits is truly something that is a family-friendly must!
It's DAY 3 OF LOVE WEEK on Orchids + Sweet Tea and I couldn't be more excited for the deliciousness coming your way all week long---in honor of Valentine's Day next week! Be sure to watch all recipes via IG Reels for a nice visual.
I don't know about you, but glazed doughnuts were my absolute favorite types of donuts and they still are! I just love how simple they are but the full burst of vanilla flavor that you get with each bite along with the airy, flaky-like texture that they offer. There's just something about the texture of a good glazed doughnut that I can't explain.
Plus, I love the fact that they are so easy to make and the fact that they are perfect for breakfast, brunch, or dessert. Truly a win, win in my opinion.
How to Make Lemon Blueberry Doughnuts + Sprinkles
These Lemon Blueberry Doughnuts + Sprinkles come with two main components: the donuts themselves and the light vanilla glaze. Let's break down what you need to know to master both.
To start, you activate your yeast by mixing the warm melted butter, milk and a bit of sugar together and letting it sit for a few minutes until it "a foam-like layer is formed atop mixture". Then you whisk together all dry ingredients, add in the wet ingredients, and stir until combined. Knead the dough for a few minutes until it becomes "elastic-like" and then add it to a greased bowl and let it rise for 1 hour.
Roll out risen dough unto a floured surface, cut out doughnuts, fry them in heated oil, drain, and let slightly cool. Make the glaze, top warm doughnuts with glaze and then sprinkles, let it set a bit, and enjoy!
Ingredients for Lemon Blueberry Doughnuts + Sprinkles
Here's what you need for these airy Lemon Blueberry Doughnuts + Sprinkles:
- All-purpose flour. I use organic flour from Bob's Red Mill or King Arthur's.
- Pastry flour. You can find this from Bob's Red Mill. It creates a lighter, airy texture when mixed with all-purpose flour.
- Cane sugar. You could also use coconut sugar.
- Instant yeast. Also called Rapid Rise Yeast.
- Salt. Helps to amplify sweet flavor.
- Eggs. These should be at room temperature for easy blending.
- Eggs yolk. This adds additional fat content to the donuts for extra rich-flavor.
- Almond milk. You can use regular milk, or any dairy-free milk you like. This is for both the dough + glaze!
- Butter. Use warm, unsalted melted butter---not hot!
- Lemon juice + zest. You can squeeze this from juicy, lemons or use an extract. Also, you'll need about 1 teaspoon lemon zest for extra lemony flavor.
- Powdered sugar. If you use granulated sugar, your frosting will have a gritty texture, so I highly recommend powdered sugar.
- Blueberry preserves. You can use homemade or any store-bought preserves you love.
EQUIPMENT FOR FRYING DONUTS
When it comes to making these Lemon Blueberry Doughnuts + Sprinkles, you'll only need a few pieces of equipment: Spider Skimmer, Doughnut Cutter, and a few others. If you’re a donut fan, I highly recommend adding these to your kitchen toolbox. You’ll never have to go out for donuts again, and you can always customize the ingredients, flavors, and decorations of your breakfast pastries!
The easiest way to fry doughnuts can be in a deep dutch oven or a medium-sized frying pan. Whichever you choose, it doesn't matter because either can get the job done.
The last piece of equipment you’ll need is a wire cooling rack. Ensure your donuts are fully cooled before glazing them. Waiting for these treats to cool is the hardest part of the whole recipe!
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with these Lemon Blueberry Doughnuts + Sprinkles. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!
Pastry Flour vs. All-Purpose Flour.
When it comes to the main ingredient of this entire doughnut recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Pastry Flour which adds a nice airiness, "light" feel, and fluffiness to your donuts/doughnuts as well.
This Lemon Blueberry Doughnuts Recipe Is........
- Fluffy soft, and sweet.
- Children and family-friendly.
- Healthier than the classic deep-fried ones when using better oil + ingredients.
- Ready in just 40 minutes after initial rise.
- Melt-in-your-mouth goodness in every bite!
- Dairy-free option available.
- And did we mention how absolutely delicious these are?
Can I Use Another Plant-Based Milk for these Lemon Blueberry Doughnuts?
Yes, you can use any dairy-free milk you like to make these Lemon Blueberry Doughnuts if you're not planning on using whole milk. Here are some easy recipes to make your own milk that’s cheaper and so easy!
- Almond Milk Without Soaking
- Quinoa Milk
- Creamy Vanilla Sesame Milk
- Coconut Milk
- Easy Homemade Creamy Cashew Milk
- How to Make Potato Milk
- Ultra Creamy Homemade Oat Milk
- Cauliflower Milk
Best Types of Oil For Frying Donuts/Doughnuts
Instead of regular vegetable oil, you can use one of the following healthier oils that work just as great for a light, good fry for these Lemon Blueberry Doughnuts + Sprinkles:
- Olive oil: Very stable when heated at high-temps and comes with anti-inflammatory and antioxidant properties.
- Coconut oil: This type of oil has 92% saturated fat and is a stable oil for cooking, even deep frying.
- Avocado oil: Although this oil is best when frying in shallow quantities due to it's high levels of monounsaturated fat, when it comes to this quick frying of doughnuts, it works just fine to remain stable enough until complete.
- Sunflower oil: Works as a great frying oil and also contains Omega-6.
- Canola oil: An affordable oil that is great for frying and can be purchased in it's organic version for a healthier option.
- Palm oil: It has a high smoke point and and has a fairly neutral taste which works for frying doughnuts.
- Peanut oil: A great option for frying donuts because of it's high smoke point and ability to not darken your doughnuts as they fry, however, it does have a hint of nutty flavor.
What is the Difference Between Baked + Fried Doughnuts?
In case you are new to making your own doughnuts or you just didn't really understand the fully difference between the two---I wanted to break down the real distinction between a baked doughnut and fried one. Granted, both types taste absolutely amazing, however, once you've tried both, you'll notice the difference while eating.
Baked Doughnuts: These types of doughnuts are generally whipped together in a bowl (generally without yeast) and are lighter in texture. They can also be "cakey" depending on the ingredients used.
Fried Doughnuts: These types of doughnuts are generally denser in texture and have a bit of a crunchiness (on the outside) from being deep-fried. They typically have a sweeter flavor and richer texture.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST
If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
Serving & Storing Suggestions for Lemon Blueberry Doughnuts + Sprinkles
Who doesn’t like to start their day with a homemade doughnut, right? These Lemon Blueberry Doughnuts + Sprinkles are a perfect weekend breakfast treat or as a great dessert right after dinner. Serve them with this easy Iced Chai Tea Latte or Starbucks Copycat Iced Sugar Cookie Latte or with a refreshing Starbucks Copycat Iced Brown Sugar Shaken Espresso in warmer months, or this Toasted Coconut Honey Latte in the winter!
The doughnuts are best enjoyed the day they’re made. Leftovers can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
FREEZE (LONGER STORAGE): For longer storage, freeze the donuts (uncoated) in an airtight container for up to three months. To serve, defrost the donuts on the counter for several hours. Add the sugar coating just before serving.
Can I Make Dairy-Free Lemon Blueberry Doughnuts?
Yes, indeed! To make these Lemon Blueberry Doughnuts + Sprinkles entirely dairy-free, simple ensure that you use a plant-based milk as well vegan butter instead of unsalted.
More Valentine's Day Ready Recipes to Try!
- Nashville Hot Cauliflower + Kale Grits
- Vegan Strawberry Oatmeal Cake
- Date Night Healthy Shrimp Lo Mein
- Orange Salmon Bowl
- Fancy Hot Honey Lemon Mocktail
- Best Vegan Chocolate Cake
- Plant-based Sesame ‘Chicken' + Noodles
- Apple Caramel Espresso Martini
- Creamy Lemon Herb Parmesan Chicken
- Strawberry French Toast Trifle
- Dairy-Free Espresso Martini with No Kahlua
MADE OUR RECIPE(S)?
If you make these Lemon Blueberry Doughnuts + Sprinkles, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Lemon Blueberry Doughnuts + Sprinkles
Ingredients
LEMON DOUGHNUTS:
- 3 ¼ cups organic All-purpose flour (See Notes!)
- 3 cups organic pastry flour
- ½ cup organic cane sugar + 1 Tbsp! (Add another ¼ cup for a sweeter flavor)
- ½ teaspoon sea salt
- 1 teaspoon lemon zest
- 1 packet Rapid Rise Yeast (That's 2 ¼ tsps!)
- 1 cup WARM water
- 1 lemon, freshly-squeezed (You can also use 1-2 tsps lemon extract)
- ½ cup unsalted butter, melted
- ½ cup Almond milk, at room temp. (You can use whole milk if preferred or your fave plant-based milk)
- 2 large organic eggs, at room temp.
- 2 egg yolks
BLUEBERRY GLAZE:
- 3 cups organic powdered sugar, sifted
- 2-3 Tbsps organic blueberry preserves/jam
- ⅓ cup water or Almond milk (You can use whole milk if preferred or your fave plant-based milk)
- 1 tablespoon raw honey or maple syrup (This adds a nice shine to glaze; optional)
TOPPING:
- Rainbow sprinkles, premium
OTHER:
- 3-4 cups oil for frying (See Notes for options)
Instructions
TO MAKE THE DOUGH:
- Combine yeast and 1 tablespoon cane sugar in the bowl of an electric stand-mixer and slowly pour in WARM water while stirring frequently. Allow 5-10 minutes for the mixture to sit and for the yeast to activate. NOTE: When yeast is successfully activated, there will be "a foam-like layer formed atop mixture."
- Add in the room temperature milk and WARM butter to the yeast mixture and whisk until well combined. Add in the eggs (one at a time), egg yolks, and lemon juice, whisking to incorporate.
- In a large bowl, whisk together the all-purpose flour, pastry flour, cane sugar, lemon zest, and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
- Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
- Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
- Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.
ROLL + CUT DOUGH:
- Add a bit of flour to a surface and place the risen dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape----approximately 9″x14 and ½-inch thick. NOTE: Try not to make the dough too thin or else your doughnuts will be thin and a little hardened once fried.
- Using a donut cutter (about 3.5 inches), cut out doughnuts and place them unto a flat surface with parchment paper to avoid them from sticking to surface or each other. Repeat until all doughnuts are cut out.
HEAT OIL:
- In a medium-sized dutch oven pot, heat 3-4 cups of oil over medium-low heat. Add a few doughnuts to heated oil (about 3-4 at a time if they fit) and fry on each side until golden brown. Using a skimmer, transfer the fried doughnuts from the oil unto a plate lined with paper towel to further drain any excess oil. Repeat until all doughnuts are fried and transferred to paper towel.
TO MAKE THE GLAZE:
- Whisk together the powdered sugar, blueberry preserves/jam, honey (or maple syrup), and Almond milk until smooth and consistency is met.
- Line your warm doughnuts unto a rack side by side and using a large spoon or measuring cup (about ½ cup), add the blueberry glaze atop each doughnut until fully covered. Allow the glaze to slide down the sides and Add rainbow sprinkles atop glaze. Let everything "set" for 2-3 minutes until the glaze hardens.
- Once all doughnuts are glazed and sprinkled, serve and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
- FREEZE (LONGER STORAGE): For longer storage, freeze the donuts (uncoated) in an airtight container for up to three months. To serve, defrost the donuts on the counter for several hours. Add the sugar coating just before serving.
- RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
- DAIRY-FREE OPTION: To make these Doughnuts entirely dairy-free, simple ensure that you use a plant-based milk as well vegan butter instead of unsalted.
- FLOUR: If you don't have pastry flour, feel free to substitute with all-purpose flour.
- OIL: Instead of canola oil, you can use the following oils for frying doughnuts: coconut oil, avocado oil, vegetable oil, sunflower oil. See Post for more in depth info!
Nutrition
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Lemon Blueberry Doughnuts + Sprinkles.
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