Lemon Blueberry Sourdough Donuts (Printable Version)

Soft sourdough donuts bursting with fresh blueberries and bright lemon flavors, naturally leavened for tender texture.

# Ingredient List:

→ Wet Ingredients

01 - 1/2 cup active sourdough starter, unfed or discard
02 - 1/2 cup buttermilk, room temperature
03 - 1/4 cup unsalted butter, melted
04 - 2 large eggs, room temperature
05 - 1 teaspoon vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - 3/4 cup granulated sugar
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon fine sea salt

→ Mix-Ins

13 - 1 cup fresh blueberries, or frozen unthawed

→ Lemon Glaze

14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons fresh lemon juice
16 - 1 teaspoon lemon zest

# Directions:

01 - Preheat oven to 350°F. Lightly grease two nonstick donut pans.
02 - In a large bowl, whisk together sourdough starter, buttermilk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
03 - In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 - Add dry ingredients to wet mixture and stir gently until just combined, avoiding overmixing.
05 - Fold in blueberries, lightly dusting them with flour if desired to prevent sinking.
06 - Spoon or pipe batter into prepared donut pans, filling each about three-quarters full.
07 - Bake for 13 to 15 minutes, or until donuts spring back when lightly pressed and a toothpick inserted comes out clean.
08 - Let donuts cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and zest in a small bowl until smooth.
10 - Dip cooled donuts into glaze and allow to set on a rack.

# Expert Advice:

01 -
  • Perfect way to use sourdough starter or discard without waste
  • Baked, not fried, making them lighter and easier to prepare at home
  • Bright lemon flavor paired with sweet blueberries creates an irresistible combination
  • Soft, tender texture with a tangy sourdough depth
  • Ready in about 2 hours including rise time, perfect for weekend mornings
  • Topped with a zesty lemon glaze that adds the perfect finishing touch
02 -
  • Don't skip the room temperature ingredients—they create a better emulsion and more tender donuts
  • Avoid overmixing the batter once you add the dry ingredients to keep donuts light and fluffy
  • If blueberries tend to sink, toss them in a tablespoon of flour before folding them in
  • Let donuts cool completely before glazing to prevent the glaze from melting and sliding off
  • Store unglazed donuts in an airtight container for up to 2 days, or freeze for up to 1 month
  • For the best glaze consistency, add lemon juice gradually until you reach your desired thickness
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