Baked Blueberry Lemon Yogurt Donuts

I am not usually a lemon dessert kind of gal. Lemon meringue pie? No thanks, I’ll pass.

But there is something about blueberries and lemons that go so well together…

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Maybe it is the combination of bright yellow and soothing blue…


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Or just the right amount of sweetness with a hint of sour. I don’t know what it is but they just taste so right together!


Baked Blueberry Lemon Yogurt Donuts

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  • 1/2 cup all purpose flour
  • 1/2 cup amaranth flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons canola oil
  • 2 eggs
  • 1/8 cup sugar
  • 1/2 cup non-fat vanilla Greek yogurt
  • 1/4 cup unsweetened vanilla almond milk
  • 3/4 cup blueberries (fresh or frozen)
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest

Lemon Glaze:

  • 3/4 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon almond milk
  • 1 tablespoon Earth Balance, melted


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Preheat the oven to 350°F (175°C) and grease the donut pan. Combine the flours, salt and baking powder in a medium size bowl and set aside.

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In a separate bowl, combine the eggs, sugar, canola oil, Greek yogurt and almond milk.

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Whisk together until well combined.

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Next, add in flour mixture while continuing to stir. After a batter has formed, add in the lemon zest and 3 tablespoons lemon juice.

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Then gently fold the blueberries into the batter with a spatula.

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Lastly, you can either spoon the batter into the donut pan or use a pastry bag to funnel it in.

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Bake in the preheated oven for about 22 minutes.

It’s okay if the blueberries explode while they’re in the oven, they are only releasing their flava! Winking smile

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Remove the donuts from the oven and allow to cool for a few minutes before transferring them to a cooling rack.

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To get them out of the pan, I had to gently release the edges of each donut with a spoon and then carefully dump them upside down on the cooling rack.

While they are cooling, you can make your icing by stirring together the powdered sugar, lemon juice, melted Earth Balance and almond milk until a glaze has formed. I then placed mine in the refrigerator for a bit to allow it to thicken.  After about 10 minutes of cooling, you can flip the donuts over and then transfer your rack to sit over your place you don’t mind covering with sticky dripping sugar sink.

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Then drizzle the glaze over each one until they are well coated with deliciousness.

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Put these beauties on a plate and they are ready to go!

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My house smelled amazing while these were cooking. Talk about a great natural air freshener! It took a lot of willpower not to eat them right away.

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But when I finally did it was so worth it. These are dense with a light flavor that is not too sweet yet just enough citrus to please the palate. Mmmm, mmm…

I prefer mine warm but you can also refrigerate them and serve cold. I hope you’ll give this recipe a try because you will not be disappointed!