Blueberry Cake Donut Holes — Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling
If you’re juggling school runs, meetings, and the eternal question of “What’s for dessert?” — these Blueberry Cake Donut Holes are about to become your new best friend. Soft, tender cake donut holes studded with juicy blueberries, finished with a bright citrus glaze and a surprise lemon curd filling — they’re the kind of treat that makes a busy morning feel a little magical.
Whether you want to impress the brunch crew, bribe picky kids, or just make Wednesday feel like a celebration, this Blueberry Cake Donut Holes recipe is an easy, fun solution. And yes, you can absolutely make them without a fryer — we do everything right in the oven or in a small skillet. (Because who needs more complicated steps in life?)
If you love lemon-blueberry combos, you might also enjoy this homemade lemon blueberry cupcakes recipe I adapted for weeknight baking — it’s a great riff when you want the same flavor but a different presentation.
Why You’ll Love This Blueberry Cake Donut Holes
- Quick-ish to make: The batter whips up in one bowl and you can bake or pan-fry the donut holes in under 25 minutes.
- Crowd-pleasing: Blueberries add bursts of juice, the citrus glaze brightens everything, and the lemon curd filling turns each bite into a tiny, joyful surprise.
- Flexible: Make them for breakfast, dessert, or the lunchbox — they travel well and freeze nicely.
Ingredients
Makes about 30 donut holes (depending on size); adjust as needed.
For the donut holes:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice; let sit 5 minutes)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional for extra brightness)
- 1 1/2 cups fresh blueberries (or frozen, tossed briefly in flour)
For the lemon curd filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 3 tbsp fresh lemon juice
- 2 tbsp unsalted butter, cut into pieces
- Zest of 1 lemon
For the citrus glaze:
- 1 1/2 cups powdered sugar, sifted
- 2–3 tbsp fresh orange juice (or lemon-orange mix)
- 1 tsp orange zest
- Pinch of salt
Optional finishing:
- Extra powdered sugar for dusting
- A few lemon zest strips for garnish
Equipment:
- Donut hole pan (recommended) or a mini muffin tin; alternatively, a small skillet for pan-fried donut holes.
- Piping bag or small zip-top bag for filling.
- Small saucepan and whisk for lemon curd.
Step-by-step Directions
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Prep and preheat:
- Preheat oven to 350°F (175°C) if baking. Grease a donut hole pan or mini muffin tin well. If you’re pan-frying, heat a few tablespoons of neutral oil in a heavy skillet over medium heat.
-
Make the batter:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, eggs, melted butter, vanilla, and lemon zest.
- Pour wet into dry and stir gently until just combined — a few lumps are okay. Overmixing makes cake donuts tough.
- Fold in the blueberries gently so they don’t break up too much.
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Bake or pan-fry:
- For baking: Fill donut hole cavities about 3/4 full. Bake 10–12 minutes, or until a toothpick comes out clean. Let cool 5 minutes in pan, then transfer to a wire rack.
- For pan-frying: Drop tablespoon-sized portions into hot oil and cook until golden, about 2–3 minutes per side. Drain on paper towels and let cool slightly.
-
Make the lemon curd:
- In a small saucepan over low heat, whisk together egg yolks, sugar, and lemon juice. Stir constantly until it thickens slightly (about 4–6 minutes). Remove from heat and whisk in butter and lemon zest until smooth. Pour through a sieve if desired for a silky finish. Let cool — it will thicken as it chills.
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Make the citrus glaze:
- Whisk powdered sugar with orange juice, orange zest, and a pinch of salt until smooth. Adjust thickness: add more juice for a thin glaze or more powdered sugar for thicker coverage.
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Fill the donut holes:
- Once donut holes are cooled enough to handle, use a paring knife to create a small cavity or use a piping tip to inject lemon curd. Place a dollop (about 1 tsp) inside each donut hole. Don’t overfill — a little goes a long way.
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Glaze and finish:
- Dip the top of each filled donut hole into the citrus glaze. Let excess drip off, then set on a rack to allow glaze to set. Dust with powdered sugar or garnish with zest if desired.
Cooking Tips (so you don’t panic mid-recipe)
- Frozen blueberries are fine: toss them in a tablespoon of flour first to keep them from sinking to the bottom.
- Don’t overmix the batter: if you see pockets of flour, that’s okay. Overworked batter = dense donut holes.
- If your lemon curd curdles slightly, whisk in a small splash of warm water off the heat — it usually smooths it out.
- Want a lighter glaze? Add a bit more orange juice, but do it slowly — too thin and it won’t set well.
- If you don’t have a donut hole pan, a mini muffin tin or even tiny silicone molds work. For perfect rounds, experiment with piping the batter into molds.
A little story from my kitchen
My sister Patricia and I came up with this recipe on a chaotic Saturday morning — you know the kind where someone has a music recital, someone else needs a packed lunch, and you’re trying to dodge a teapot meltdown. I wanted something that felt special but wouldn’t take all day. The first bite into a warm donut hole oozing lemon curd had both of us laughing and agreeing: “This is going on repeat.” Now, these show up at birthday breakfasts, neighborhood potlucks, and the occasional “I just baked donuts and I deserve applause” afternoons.
Serving suggestions
- Pair with coffee or a bright iced tea for a brunch spread.
- Add fresh fruit and yogurt to create a light brunch board.
- For a savory-sweet contrast, serve alongside a simple arugula and citrus salad — it’s one of my favorite quick sides: try this arugula and citrus salad with goat cheese for a balanced plate.
FAQ: Quick Answers for Busy Bakers
Q: Can I use frozen blueberries?
A: Yes. Toss them in a tablespoon of flour before folding them into the batter to reduce bleeding and sinking.
Q: Can I make the lemon curd ahead of time?
A: Absolutely. Lemon curd keeps in the fridge for up to 1 week or freezes well for a month. Bring to room temperature before filling.
Q: How should I store leftovers?
A: Store glazed donut holes in an airtight container at room temperature for 1–2 days. If filled with lemon curd, eat within 2 days. For longer storage, freeze unglazed donut holes, then thaw and glaze when ready.
Q: Any alternatives for buttermilk?
A: Yes — mix 1 cup milk with 1 tbsp lemon juice or white vinegar, let sit 5 minutes. It works great in this batter.
Q: Can I make these vegan?
A: You can swap in plant-based milk with vinegar for the buttermilk, a flax or chia egg for each egg, and vegan butter. Lemon curd can be made vegan with cornstarch and a dairy-free butter substitute, though texture will differ slightly.
Why this recipe works (and why you’ll keep making it)
This Blueberry Cake Donut Holes recipe hits the trifecta: familiar flavors, straightforward steps, and a touch of make-ahead convenience. The cake-style batter keeps the donut holes tender and forgiving (less drama than yeast dough), while the citrus glaze and lemon curd give a sophisticated lift. It’s proof that you don’t need a complicated technique to create something memorable.
Final notes on timing and scaling
- Make lemon curd first and chill while you bake — saves time and stress.
- Double the batter for a crowd; lemon curd can be doubled easily if you want to generously fill each bite.
- If you plan to freeze, bake and freeze unglazed donut holes on a sheet, then transfer to a freezer bag. Glaze after thawing for the best texture.
Conclusion
These Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling are a small bite with a big personality — perfect for busy mornings, hosting on the fly, or treating yourself because you deserve it. If you want another lemon-blueberry take (cupcake-style), check out this Lemon Blueberry Cupcakes Recipe – Sally’s Baking for inspiration, or explore a filled-donut technique in this Lemon Curd and Blueberry Filled Donuts Recipe – Tablespoon.com to compare methods.
Happy baking — and if you try them, send a photo. My sister and I love seeing your kitchen victories (and the occasional delicious chaos).
Meta description (150 characters):
Blueberry Cake Donut Holes are a quick, delicious treat with citrus glaze and lemon curd filling — perfect for busy mornings or a cheerful dessert.
Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling
Ingredients
Method
- Preheat oven to 350°F (175°C) if baking. Grease a donut hole pan or mini muffin tin well. If pan-frying, heat a few tablespoons of neutral oil in a heavy skillet over medium heat.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, eggs, melted butter, vanilla, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are okay.
- Fold in the blueberries gently to avoid breaking them.
- For baking: Fill donut hole cavities about 3/4 full and bake for 10–12 minutes, or until a toothpick comes out clean. Let cool 5 minutes in the pan, then transfer to a wire rack.
- For pan-frying: Drop tablespoon-sized portions into hot oil and cook until golden, about 2–3 minutes per side. Drain on paper towels and let cool slightly.
- In a small saucepan over low heat, whisk together egg yolks, sugar, and lemon juice. Stir constantly until it thickens slightly (about 4–6 minutes).
- Remove from heat and whisk in butter and lemon zest until smooth. Pour through a sieve if desired for a silky finish. Let cool — it will thicken as it chills.
- Whisk powdered sugar with orange juice, orange zest, and a pinch of salt until smooth. Adjust thickness as desired.
- Once donut holes are cooled enough to handle, use a paring knife to create a small cavity or use a piping tip to inject lemon curd. Place a dollop (about 1 tsp) inside each donut hole.
- Dip the top of each filled donut hole into the citrus glaze. Let excess drip off, then set on a rack to allow glaze to set. Dust with powdered sugar or garnish with zest if desired.