Lemon Blueberry Sourdough Donuts

Imagine biting into a donut that's both tender and tangy, where the gentle sourness of a naturally leavened batter meets the bright pop of fresh blueberries and the zesty brightness of lemon. These Lemon Blueberry Sourdough Donuts transform your sourdough starter—even your discard—into something truly special: baked donuts that are soft, flavorful, and perfect for breakfast or a sweet afternoon treat. No frying required, just simple mixing, patient rising, and that unmistakable sourdough magic that makes every bite uniquely satisfying.

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What sets these donuts apart is the sourdough element. The starter brings a subtle tang that balances the sweetness of the glaze and complements the tartness of both lemon and blueberry. Combined with buttermilk, fresh lemon zest, and plump berries, each donut becomes a celebration of bright, layered flavors. The baking powder and baking soda ensure they rise beautifully in the oven, while the lemon glaze adds that final touch of citrusy sweetness that makes them utterly addictive.

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

Instructions

Step 1: Prepare Your Oven and Pans

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

Step 2: Mix 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: Combine Dry Ingredients

In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 4: Form the Batter

Add the dry ingredients to the wet mixture and stir gently until just combined (do not overmix).

Step 5: Add 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

For the best texture, make sure your eggs and buttermilk are at room temperature before mixing—this helps the batter come together smoothly and ensures even baking. If you don't have buttermilk on hand, substitute with plain yogurt or milk plus 1 tsp vinegar. When folding in the blueberries, be gentle to avoid crushing them, and consider tossing them lightly in flour to help prevent sinking during baking. Frozen blueberries work well too, though they may slightly tint the batter—they'll still taste delicious. Don't overmix the batter once you combine wet and dry ingredients; a few lumps are perfectly fine and will result in tender donuts.

Varianten und Anpassungen

These donuts are wonderfully versatile. Swap blueberries for raspberries or blackberries for a different berry twist, or use a mix of berries for a colorful variation. For extra lemon intensity, add more lemon zest to both the batter and the glaze. You can also experiment with the glaze by adding a touch of vanilla or almond extract, or try a simple cinnamon-sugar coating instead for a more classic donut finish. If you prefer a dairy-free version, use a plant-based milk with a splash of vinegar in place of buttermilk and substitute the butter with coconut oil or vegan butter.

Serviervorschläge

Serve these Lemon Blueberry Sourdough Donuts fresh for breakfast alongside a steaming cup of coffee or a pot of hot tea. They're also wonderful as a brunch centerpiece, arranged on a pretty platter with extra fresh blueberries and lemon slices as garnish. For an indulgent dessert, serve them slightly warm with a scoop of vanilla ice cream or a dollop of lemon curd. These donuts are best enjoyed the same day they're made, but they can be stored in an airtight container for up to 2 days. Reheat gently in the oven for a few minutes to refresh them if needed.

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These Lemon Blueberry Sourdough Donuts are proof that baking with sourdough doesn't have to be complicated or time-consuming. With simple ingredients, a bit of patience, and that magical sourdough tang, you'll have a batch of beautifully tender, flavor-packed donuts that feel both homemade and special. Whether you're looking for a creative way to use up your sourdough starter or simply craving something bright and delicious, this recipe delivers every time. Bake a batch, glaze them generously, and watch them disappear—these donuts are impossible to resist.

Recipe FAQ

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used without thawing. They may slightly color the batter but maintain the fruity flavor and moisture.

→ What is the role of sourdough starter in this batter?

The sourdough starter adds natural leavening and a subtle tangy depth, contributing to the soft texture and flavor complexity.

→ How can I substitute buttermilk if unavailable?

You can replace buttermilk with plain yogurt or milk combined with a teaspoon of vinegar to achieve similar acidity and texture.

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

Lightly dusting the blueberries with flour before folding them into the batter helps keep them suspended during baking.

→ How should the donuts be stored after baking?

Store the cooled donuts in an airtight container at room temperature to maintain freshness. They are best enjoyed within two days.

→ Can these treats be made dairy-free?

For a dairy-free version, substitute butter and buttermilk with plant-based alternatives like coconut oil and almond milk with vinegar.