Blueberry Lemon Donuts (Vegan, Gluten Free)

These light and fluffy donuts are bursting with lemon zest and blueberries. The icing is made with fresh blueberries giving it a beautiful vibrant color. For snacking, dessert or entertaining these donuts are sure to be a hit!

Key Ingredients

• Almond flour. Almond flour adds a light texture to the donuts.
• Oat flour. Make sure to use gluten free oat flour if needed.
• Potato starch. Potato starch gives the donuts a crisp outside while keeping the inside fluffy.
• Organic cane sugar. Any light granulated sugar will work. For this recipe I use a very small amount of sugar (1 tablespoon) in the donut batter. This way all of the sweetness is coming from the icing so the donuts won’t be overly sweet.
• Club soda. Adding a bit of club soda to baked goods (especially vegan gluten free ones) really helps to make the batter lighter. All of the tiny air bubbles act similar to yeast giving it more rise.
• Vegetable oil. Sunflower oil, avocado oil and olive oil all work well in this recipe. Don’t use coconut oil because I find that once the donuts cool, the coconut oil which solidifies when cold, makes the donuts more dense.
• Lemon zest. Use one large organic lemon or two small. Lemon and blueberry compliment each other so well!
• Blueberries. I always use fresh blueberries for this recipe. If frozen blueberries is all that is available, toss them in a bowl of cornstarch before adding them to the batter or else they will give off too much liquid.

How To Make The Donuts

The donuts are made in 3 easy steps: mix, pipe and bake!

1. Mix the dry ingredients. Mix the wet ingredients. Mix the wet to the dry.
2. Pipe the batter into a donut pan and press fresh blueberries into the batter.
3. Bake for 15 minutes and let cool.

How To Make The Icing

How gorgeous is this shade of icing?! No food coloring is needed. The vibrant magenta color comes purely from fresh blueberries. How great is that! The first step for the icing is to make a blueberry sauce using fresh blueberries.

1. Cook the blueberries with a bit water for 5 minutes, until the blueberries start to burst.
2. Press the mixture through a fine mesh strainer to get a smooth liquid.
3. Add the strained blueberry sauce by tablespoon to icing sugar and whisk until you get a smooth and vibrant icing.

Why You Will Love These Donuts

✓ Easy to make

✓ Light and fluffy

✓ Filled with blueberries and lemon zest

✓ Naturally colored

✓ Not too sweet

✓ Vegan and gluten free

Looking For More Donut Recipes?

• Lemon Coconut Donuts With Mini Easter Eggs
• Chai Spiced Donuts
• Baked Vegan Pumpkin Donuts
• Mini Matcha Donuts
• Chocolate Donuts With Candied Orange And Ginger
• Coffee Ganache Donuts

Blueberry and lemon is such a wonderful flavor combination, and in donut form who can resist?! This recipe can be made in under 30 minutes and with blueberries in season, I think these are the perfect summer treat!

Blueberry Lemon Donuts (Vegan, Gluten Free)

Soft and fluffy donuts filled with fresh blueberries and lemon zest and topped with a blueberry icing.

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Servings: 6 donuts

Calories: 215kcal

Ingredients

Donuts

Dry ingredients

• 1/2 cup almond flour
• 1/2 cup oat flour gluten free if needed
• 1/4 cup potato starch
• 1 tablespoon cane sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon sea salt

Wet Ingredients

• 1/4 cup almond milk
• 1/4 cup club soda
• 3 tablespoons vegetable oil (not coconut)
• 1 teaspoon vanilla extract
• zest of 1 organic lemon
• 1/2 cup fresh blueberries

Blueberry sauce

• 1 cup blueberries
• 1/4 cup water

Icing

• 1 1/2 cups icing sugar
• 5-6 tablespoons blueberry sauce from above

garnish

• handful blueberries
• handful fresh mint

Instructions

Donuts

• Preheat the oven to 400℉. Generously grease a 6 hole donut pan with vegetable oil.
• In a medium sized bowl mix the dry ingredients – almond flour, oat flour, potato starch, cane sugar, baking powder, baking soda and sea salt. Stir until there are no clumps.
• In a small bowl or measuring cup mix the wet ingredients – almond milk, club soda, oil, vanilla extract and lemon zest. Pour the wet ingredients into the dry and stir until just mixed. The batter should be quite moist and slightly lumpy. Be careful not to over mix.
• Spoon or pipe the batter into the donut pan. Push about 5-6 blueberries into each donut. Smooth out the top of the batter.
• Bake for 15 minutes, until a knife inserted comes out clean. Let them cool in the pan for 15 minutes. Remove from the pan onto a cooling rack. If the donuts stick gently use a butter knife to loosen the donuts from the pan. While the donuts cool start on the blueberry sauce.

Blueberry Sauce

• In a small pot add the blueberries and water. On medium heat bring to a boil. Turn to medium low. The mixture should be lightly bubbling. Let it cook for 5 minutes. It's done when the blueberries become soft and start to burst. Make sure not to cook it too long or too much of the water will evaporate.
• While the mixture is still warm, strain it in through a fine mesh strainer, pressing the blueberries with the back of a spoon so that all of the juices are released. You should have almost 1/2 cup of smooth blueberry sauce.

Icing

• Add the icing sugar into a small bowl that is wide enough to dip a donut. Add the strained blueberry sauce one tablespoon at a time. Whisk until the icing is smooth. If you want a thin glaze add more blueberry sauce. I used 5 tablespoons for a thick icing.
• Dip the cooled donuts into the icing and place back onto the cooling rack. Top the donuts with fresh blueberries and mint. The donuts are best eaten the same day. The texture of the donuts becomes more dry and crumbly the next day. Enjoy!

Notes

*Frozen blueberries can be used for the donuts and the sauce, although fresh is preferred. For the donut batter, dust the frozen blueberries in a bit of cornstarch before placing them into the batter. For the sauce no changes need to be made, follow the recipe the same using frozen blueberries. 

Nutrition

Serving: 1donut | Calories: 215kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Sodium: 193mg | Potassium: 131mg | Fiber: 3g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?

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