Lemon Blueberry Sourdough Donuts

There's something magical about waking up to the aroma of freshly baked donuts, especially when they're infused with the bright, sunny notes of lemon and bursting with juicy blueberries. These Lemon Blueberry Sourdough Donuts bring together the tangy complexity of sourdough starter with the sweetness of a classic bakery treat, creating a breakfast pastry that's both comforting and surprisingly sophisticated. Whether you're looking to use up sourdough discard or simply want to elevate your morning routine, these soft, pillowy donuts deliver a delightful balance of citrus brightness and berry sweetness in every bite.

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The beauty of these donuts lies in their simplicity and versatility. Unlike traditional yeast donuts that require multiple rises and careful temperature control, these sourdough donuts come together quickly with the help of baking powder and baking soda. The sourdough starter adds a subtle tanginess that complements the lemon and blueberries beautifully, while buttermilk ensures a tender, moist crumb. Fresh lemon zest and juice provide that essential citrus punch, and the juicy blueberries create pockets of fruity sweetness throughout. The final touch—a simple lemon glaze—transforms these from homemade treats into bakery-worthy delights.

Ingredients

• Wet Ingredients: 1/2 cup (120 g) active sourdough starter (unfed/discard is fine), 1/2 cup (120 ml) buttermilk at room temperature, 1/4 cup (60 g) unsalted butter melted, 2 large eggs at 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

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Lightly grease two nonstick donut pans to ensure easy release after baking.
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 and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
4. Combine Mixtures: Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix, as this can lead to tough donuts.
5. Add Blueberries: Fold in blueberries, dusting them lightly with flour if desired to prevent sinking during baking.
6. Fill Donut Pans: Spoon or pipe the batter into prepared donut pans, filling each cavity about 3/4 full to allow for rising.
7. Bake: Bake for 13–15 minutes, or until donuts spring back when lightly pressed and a toothpick inserted comes out clean.
8. Cool: Let donuts cool in pans for 5 minutes, then turn out onto a wire rack to cool completely before glazing.
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.

Expert Baking Tips

For best results, ensure all your wet ingredients are at room temperature before mixing, as this helps create a smoother, more homogeneous batter. If you don't have buttermilk on hand, you can easily substitute with plain yogurt or make your own by adding 1 teaspoon of vinegar to regular milk and letting it sit for 5 minutes. When folding in the blueberries, be gentle to avoid crushing them and creating streaks in the batter. If using frozen blueberries, do not thaw them first—add them directly to the batter to prevent excess moisture and color bleeding. A piping bag or zip-top bag with the corner cut off makes filling the donut pans much easier and neater than using a spoon.

Recipe Variations

These donuts are wonderfully adaptable to your preferences and what you have on hand. For a different berry experience, try substituting raspberries or blackberries for the blueberries, or use a combination of berries. If you prefer a stronger lemon flavor, increase the lemon zest in both the batter and the glaze. For a dairy-free version, swap the buttermilk for a plant-based yogurt or milk with vinegar, and use coconut oil instead of butter. You can also add poppy seeds to the batter for a classic lemon-poppy combination. For those who want extra sweetness, try adding a cream cheese glaze instead of the simple lemon glaze, or dust the cooled donuts with powdered sugar for a simpler finish.

Serving Suggestions

These Lemon Blueberry Sourdough Donuts are perfect for leisurely weekend breakfasts, brunch gatherings, or as an afternoon treat with tea or coffee. Serve them fresh on the day they're made for the best texture and flavor, arranged on a platter with extra fresh blueberries and lemon slices for a beautiful presentation. They pair wonderfully with a hot cup of Earl Grey tea, which complements the citrus notes, or a strong coffee to balance the sweetness. For a special brunch spread, serve alongside Greek yogurt, fresh fruit salad, and scrambled eggs. These donuts also make thoughtful homemade gifts—pack them in a pretty box or tin for neighbors, teachers, or friends who will appreciate the effort and delicious flavor.

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These Lemon Blueberry Sourdough Donuts prove that homemade baked donuts can rival any bakery offering, especially when you infuse them with the tangy depth of sourdough and the bright, fresh flavors of lemon and blueberry. They're a wonderful way to transform your sourdough discard into something special, turning what might be waste into a delicious breakfast treat that will have everyone asking for seconds. The combination of soft, cake-like texture, bursts of juicy berries, and that glossy lemon glaze makes these donuts absolutely irresistible. Whether you're a seasoned sourdough baker or just getting started, this recipe is approachable, forgiving, and guaranteed to become a favorite in your baking repertoire.

Recipe Help & FAQs

→ What does sourdough starter add to the donuts?

Sourdough starter naturally leavens the batter, giving the donuts subtle tang and a tender, airy texture without using commercial yeast.

→ Can I use frozen blueberries for this dish?

Yes, frozen blueberries can be used. They might tint the batter slightly but maintain their flavor and texture well.

→ How do I ensure the donuts stay soft?

Gentle mixing prevents overdeveloping gluten, and baking until just springy keeps the donuts tender and moist.

→ What alternatives work for buttermilk in the wet mixture?

Plain yogurt or milk combined with a teaspoon of vinegar are good substitutes for buttermilk, maintaining needed acidity.

→ How should the lemon glaze be applied?

Once donuts are fully cooled, dip them into the glaze to coat evenly, then allow the glaze to set on a wire rack.

→ Can these be prepared ahead of time?

For best freshness, enjoy the donuts the same day. Store airtight for up to two days if necessary.