Lemon Blueberry Sourdough Donuts

There is something quietly magical about the moment sourdough starter meets bright citrus and plump, juicy blueberries. These Lemon Blueberry Sourdough Donuts are baked — not fried — and naturally leavened, making them wonderfully tender with a subtle tang that only a good sourdough discard can bring. Whether you reach for one first thing in the morning with a cup of tea or tuck them into an afternoon treat box, they deliver sunshine in every single bite. The combination of zesty lemon, bursting blueberries, and that gentle sourdough depth is the kind of flavor that makes people ask for the recipe before they have even finished their first donut.

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What sets these donuts apart from a standard baked donut is the sourdough starter. Even a half cup of discard lends a gentle fermented complexity that balances the sweetness of the granulated sugar and the brightness of the lemon. The buttermilk keeps the crumb soft and moist, while the combination of baking powder and baking soda ensures a proper lift so every donut bakes up with a tender, springy ring. Once cooled and dipped in a silky lemon glaze, they look as beautiful as they taste — golden rings kissed with a glossy, tangy-sweet crown.

Ingredients

• Wet 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
• 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

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Instructions

Step 1: Preheat and prepare

Preheat oven to 350°F (175°C). Lightly grease two nonstick donut pans.

Step 2: Mix the 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: Mix the 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 the 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

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

Step 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.

Zusatztipps für die Zubereitung

Wenn du keine Buttermilch zur Hand hast, kannst du sie ganz einfach ersetzen: Vermische einfache Milch oder Naturjoghurt mit einem Teelöffel Essig und lass die Mischung kurz stehen, bis sie leicht gerinnt. Das ergibt denselben zarten, leicht säuerlichen Effekt im Teig. Achte außerdem darauf, die Zutaten – insbesondere Eier und Buttermilch – wirklich auf Zimmertemperatur zu bringen, damit sich alles gleichmäßig verbindet und der Teig schön luftig wird. Wenn du Tiefkühlblaubeeren verwendest, gib sie direkt gefroren in den Teig, um zu verhindern, dass sie auftauen und den Teig blau färben.

Varianten und Anpassungen

Diese Donuts sind eine wunderbare Ausgangsbasis für kreative Variationen. Du kannst die Blaubeeren gegen Himbeeren oder Brombeeren austauschen, wenn du eine andere Beerennote möchtest. Für eine intensivere Zitrusnote kannst du zusätzlich etwas Zitronenabrieb in die Glasur geben. Wer es etwas weniger süß mag, lässt die Glasur weg und bestäubt die Donuts stattdessen mit etwas Puderzucker. Die Menge an Sourdough-Starter lässt sich auch leicht anpassen – mehr Starter ergibt einen kräftigeren, fermentierteren Geschmack, der gut zu den fruchtigen Einlagen passt.

Serviervorschläge

Diese Lemon Blueberry Sourdough Donuts schmecken am besten frisch am selben Tag, wenn die Glasur noch leicht glänzt und die Blaubeeren noch saftig sind. Serviere sie zum Frühstück neben einem starken Kaffee oder einem milden grünen Tee. Für ein besonderes Brunch-Buffet kannst du sie auf einem Holzbrett anrichten und mit frischen Zitronen- und Beerenscheiben dekorieren. Als Nachmittagssnack passen sie wunderbar zu einem Glas kalter Limonade. Solltest du Reste haben, bewahre die Donuts in einem luftdichten Behälter auf – sie halten sich bis zu 2 Tage, verlieren aber mit der Zeit etwas von ihrer frischen Textur.

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Baking a batch of these Lemon Blueberry Sourdough Donuts is one of those small kitchen acts that fills an entire home with warmth and the kind of citrusy, sweet fragrance that instantly lifts the mood. They are proof that sourdough discard is never something to throw away — it is an ingredient with purpose and personality, capable of transforming even a simple baked donut into something truly special. Share them, savor them slowly, and do not be surprised when they disappear faster than you expected.

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Common Recipe Questions

→ How does sourdough starter affect the texture?

Sourdough starter lends a soft, tender crumb and subtle tang, enhancing the flavor and keeping the donuts moist.

→ Can frozen blueberries be used?

Yes, frozen blueberries work well; they may tint the batter slightly but maintain their juicy flavor after baking.

→ What is the best way to prevent blueberries from sinking?

Lightly dusting the blueberries with flour before folding them into the batter helps maintain even distribution during baking.

→ How is the lemon glaze prepared?

The glaze combines powdered sugar with fresh lemon juice and zest, whisked until smooth, then the cooled donuts are dipped and set.

→ Can buttermilk be substituted?

Yes, plain yogurt or milk mixed with a teaspoon of vinegar can replace buttermilk for similar tang and acidity.