Lemon Blueberry Sourdough Donuts

Imagine biting into a donut that's both tender and tangy, bursting with bright lemon zest and juicy blueberries in every bite. These Lemon Blueberry Sourdough Donuts bring together the natural fermentation of sourdough starter with the sunny flavors of citrus and berries, creating a breakfast treat that's as delightful as it is unique. Whether you're using up sourdough discard or simply looking for a creative twist on classic baked donuts, this recipe delivers soft, fluffy results with a hint of that signature sourdough depth.

Pin

The beauty of these donuts lies in their simplicity and the magic of sourdough. Unlike traditional yeasted donuts that require hours of proofing, these come together quickly thanks to the addition of baking powder and baking soda. The sourdough starter adds a subtle tang and complexity that pairs beautifully with the brightness of fresh lemon juice and zest. And those pops of blueberry? They add bursts of sweetness and moisture throughout each donut, making every bite a delightful surprise.

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
• 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
• 1 cup (140 g) fresh blueberries (or frozen, unthawed)
• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

Step 1: Prepare the Oven and Pans

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 Donuts

Let donuts cool in pans for 5 minutes, then turn out onto a wire rack to cool completely.

Step 9: Prepare Glaze and Finish

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 all your wet ingredients are at room temperature before mixing. This helps create a smooth, evenly mixed batter. When folding in the blueberries, be gentle to avoid crushing them and turning the batter purple. If using frozen blueberries, don't thaw them first—add them directly to the batter to prevent excess moisture. A piping bag or large zip-top bag with the corner cut off makes filling the donut pans much easier and neater than spooning. Don't skip the cooling step before glazing, as warm donuts will cause the glaze to run off instead of setting beautifully.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your preferences and what you have on hand. If you don't have buttermilk, substitute with plain yogurt thinned with a bit of milk, or use regular milk mixed with 1 teaspoon of vinegar and let it sit for 5 minutes. For a different berry flavor, try raspberries or chopped strawberries instead of blueberries. You can also swap the lemon for orange or lime for a completely different citrus profile. Add a pinch of cardamom or cinnamon to the dry ingredients for a warm, spiced variation. For a lighter glaze, thin it with an extra tablespoon of lemon juice or even a splash of buttermilk.

Serviervorschläge

These Lemon Blueberry Sourdough Donuts are perfect for a leisurely weekend breakfast or brunch gathering. Serve them alongside fresh coffee, tea, or a cold glass of milk. They make a beautiful addition to a brunch spread with fresh fruit, yogurt parfaits, and scrambled eggs. For a special presentation, arrange them on a tiered cake stand and garnish with extra fresh blueberries and lemon slices. They're also wonderful packed into lunchboxes for a sweet midday treat or served as a dessert with a scoop of vanilla ice cream or lemon sorbet.

Pin

These donuts are best enjoyed fresh on the day they're made, when they're at their softest and most flavorful. The tangy lemon glaze adds the perfect finishing touch, creating a sweet-tart contrast that makes each bite irresistible. Whether you're a sourdough enthusiast looking for creative ways to use your starter or simply someone who loves the combination of lemon and blueberry, these baked donuts offer a delightful homemade treat that's sure to brighten any morning.

Recipe Questions

→ What makes these donuts soft and fluffy?

The sourdough starter and buttermilk create natural fermentation and acidity, which tenderize the dough and add moistness for a soft texture.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well though they may tint the batter slightly. There's no need to thaw them before folding in.

→ How do I achieve the lemon glaze consistency?

Whisk powdered sugar with fresh lemon juice and lemon zest until smooth but thick enough to coat the donuts without running off.

→ Is it possible to substitute buttermilk?

You can replace buttermilk with plain yogurt or milk combined with a teaspoon of vinegar for similar acidity.

→ How should I store the baked donuts?

Store them in an airtight container at room temperature and consume within two days for best texture and flavor.