Gluten-Free Blueberry Donuts that are tender, flavorful and bursting with fresh lemon zest and plump blueberries. This easy gluten free lemon blueberry donut recipe can be whipped up quickly.
For more breakfast ideas check out my Gluten Free Breakfast section.
Gluten Free Blueberry Donuts
More donuts? Yes. We are a donut-loving family and these Gluten-Free Blueberry Donuts couldn’t be more perfect. Each week I make up a batch of donuts for my girls, and this week I decided to try something new and use some of our frozen blueberries (left over from our garden last summer).
My girls don’t usually like donuts with fruit in them, but I think I’ve converted them with these Gluten-Free Blueberry Donuts. They were hesitant to try them but once they did, they gave them two-thumbs up for approval. I even saw my youngest reaching for one from the freezer the other day, saying she was craving one.
Gluten Free Blueberry Cake Donuts
I used my Gluten-Free Vanilla Birthday Cake Donuts as the base for this recipe. I’ve been making the vanilla donuts for almost ten years, and it’s such a simple recipe. I swapped out my normal gluten-free flour blend for Ryze Yellow Bag and added in fresh lemon zest and frozen blueberries.
Frozen blueberries are great to work with because the blueberries don’t leak as much juice when you stir the batter, so the batter doesn’t change colors. It’s something I discovered in my years of baking and even if I buy fresh blueberries (because we are out from our garden), I’ll freeze some for future baking.
I dipped these Gluten-Free Blueberry Donuts in a simple glaze of powdered sugar and dairy-free milk. I’ve also added some fresh lemon zest here or there, for an extra lemon twist. These donuts are phenomenal with our without a glaze.
You can double or triple this batch and freeze the rest for future donut consumption. Donuts in general freeze really well and they can make a simple and quick breakfast option for anyone in a pinch for time. You can freeze them with our without glaze. Just pull them out of the freezer the night before, or defrost them in the microwave.
How to make gluten free blueberry donuts?
- In a large mixing bowl, mix flour, sugar, baking powder, and salt.
- Add buttermilk, eggs, vanilla, oil, and lemon zest. Mix until combined.
- Fold in blueberries.
- Batter will be thick but the blueberries should be evenly incorporated.
- Spoon the batter into the prepared donut pan filling about 1/2 full. The batter should not cover the center of the donut, where the hole will go.
- Bake for 8-10 minutes or until the donuts rise and set. Once cool, dip in glaze.
For the full list of ingredients and directions please see the recipe card below.
I’ve got a ton more donut recipes (okay, not really a ton, but a lot) for you to try if you are a donut lover, like me. My Gluten-Free Chocolate Cake Donuts are incredible, and my Gluten-Free Cinnamon Sugar Donuts are perfect for anyone that loves a good cinnamon sugar donut. If you are more of a fancy-donut person, you might like my Gluten-Free Chai Donuts. And there’s lot more, just search for “donuts” in the sidebar search.
Stop back by and let me know what you thought of these gluten-free blueberry donuts!
For the donuts:
For the glaze:
Serving Size: 1 donut
Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 306mgCarbohydrates: 34gFiber: 1gSugar: 31gProtein: 2g