Lemon Blueberry Sourdough Donuts (Printable Version)

Bright lemon and juicy blueberries combined with sourdough for soft baked sweet treats.

# What You'll Need:

→ 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

# Steps to Follow:

01 - Preheat oven to 350°F. Lightly grease two nonstick donut pans with butter or cooking spray.
02 - In a large mixing bowl, whisk together sourdough starter, buttermilk, melted butter, eggs, vanilla extract, lemon zest, and fresh lemon juice until thoroughly combined.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
04 - Add dry ingredient mixture to wet ingredients and stir gently until just combined. Avoid overmixing to maintain tender crumb structure.
05 - Gently fold fresh blueberries into batter. Optionally dust blueberries lightly with flour to minimize sinking during baking.
06 - Transfer batter into prepared donut pans using a spoon or piping bag, filling each cavity approximately three-quarters full.
07 - Bake for 13 to 15 minutes until donuts spring back when gently pressed and a toothpick inserted in the center emerges clean.
08 - Allow donuts to rest in pans for 5 minutes, then carefully invert onto a wire cooling rack to cool completely.
09 - In a small bowl, whisk powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable consistency is achieved.
10 - Dip cooled donuts into lemon glaze, allowing excess to drip away, then place on wire rack until glaze sets completely.

# Additional Tips::

01 -
  • Uses sourdough discard: Unfed or discard starter works perfectly, so nothing goes to waste.
  • Baked, not fried: Lighter texture, less mess, and ready in just 13–15 minutes in the oven.
  • Bright, fresh flavor: Real lemon zest and juice in both the batter and the glaze give every bite a vibrant citrus lift.
  • Studded with blueberries: Fresh or frozen blueberries add juicy pockets of sweetness throughout.
  • Vegetarian-friendly: A wholesome treat the whole family can enjoy.
  • Quick to make: Only 20 minutes of hands-on prep time before the oven does the rest.
02 -
  • Do not overmix: Stir the batter only until just combined to keep the donuts tender and avoid a tough crumb.
  • Dust the blueberries: Lightly toss blueberries in a little flour before folding them in to help prevent them from sinking to the bottom.
  • Use a piping bag: Spooning batter into donut molds can get messy — a piping bag or a zip-lock bag with the corner snipped gives you much cleaner, more even donuts.
  • Cool completely before glazing: Dipping warm donuts into the glaze will make it slide right off. Patience pays off here.
  • Extra lemon tang: Add more lemon zest directly into the glaze for a more pronounced citrus punch.
  • Storage: These donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
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