Lemon-Blueberry Donuts

These light & airy, slightly sweet donuts make a great snack or dessert. And because they’re baked, not fried, they’re a healthier version too. ~ Alan

* As featured in Issue 12 of Adventures with Tea eMagazine!

Yields 18

Lemon-Blueberry Donuts

20 minPrep Time

9 minCook Time

29 minTotal Time

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  • 1/4 cup Butter, melted
  • 3/4 cup Sugar
  • 2 Eggs
  • Juice from 1/2 lemon
  • 1 or 2 tsp Lemon zest
  • 1 cup Milk, infused with 3-4 tsp Blueberries in Maine loose tea**
  • 2 cups Flour
  • 1/4 tsp Baking soda
  • 2 tsp Baking powder
  • Pinch of salt
  • 3/4 cup Blueberries (fresh is best)


The day before, make tea-infused milk.**

Cream butter and sugar, then beat until fluffy. Add eggs, lemon juice, lemon zest, and tea-infused milk. Whisk until smooth.

Add remaining dry ingredients and whisk to combine. Gently stir in blueberries. Spoon carefully into lightly-greased donut pan. Do not fill cups more than 2/3 full.

Bake at 425º F for 7-9 minutes until the tops are golden and spring back when lightly pressed. Let cool for 5-10 minutes before removing from pan. Once cooled, drizzle with your favorite glaze.

Makes 18 donuts.

**To make tea-infused milk:

Add loose tea directly into the milk. Place into the refrigerator to cold-steep overnight (10-12 hours). Before using in recipe, pour through a strainer to remove the loose tea.

291 cal
1 g
58 g
10 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

What we used to make & serve this recipe:

Doughnut pan, 6-count (available at Sur La Table)

If you love donuts but hate the idea of frying them, this is the tool for you! Simply pour your batter in this non-stick pan (although a tiny bit of spray oil doesn’t hurt) and have homemade donuts within 10 minutes. Bet you’ll want to have more than one on hand!


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