These soft and fluffy vegan blueberry lemon donuts are such a treat. Taking under 30 minutes to make and bake, they are bursting with fresh blueberry flavor and zesty lemon taste, and are made with simple ingredients likely already in your kitchen.
I love a good blueberry lemon flavor pairing. There is nothing that screams sunshine more to me. I love it any time of the year- in the winter when I need a pick me up, or in the summer so I can enjoy an in-season treat.
I knew I had to make a vegan donut with the flavor paring because, well, I am a bit donut obsessed. Check out my other vegan donut recipes, such as this vegan peanut butter and jelly donut recipe, this vegan vanilla donut recipe, and this vegan maple pecan donut recipe. I also have a delicious chocolate peanut butter donut recipe for those chocolate lovers!
Why am I donut obsessed you may ask? Well, a large part has to do with my grandmother who would force-feed me donuts every time I would go over to her house.
But also, baked vegan donuts are super to make, taking less than 15 minutes to prep and less than 20 minutes to make.
As you know, I am a lazy vegan cook, who does not want to spend hours in the kitchen cooking or baking. I want my food ASAP, and I do not want to wait around forever for it. So, donuts are the perfect lazy vegan sweet treat!
These eggless donuts are soft, moist, and perfectly thick cake-donut, baked to perfection, then topped with sweet and zesty lemon glaze.
Why We Love Vegan Blueberry Lemon Donuts
No Frying - Unlike regular donuts, these donuts do not require any frying - yes, no mess! They are baked in the oven, making them the perfect simple treat.
Refined Sugar Free- Egg-free donuts that are not loaded with sugar, and instead, use maple syrup. Therefore, the donut itself is refined sugar-free - the only sugar is in the lemon frosting, which can easily be left out.
Portable- These donuts transport well. You can bring them to picnic, potlucks or gathering. Simply place them in a glass or plastic container, and you are good to go!
Quick & Easy- Vegan donuts that take under 15 minutes to prep and under 15 minutes to bake? Yes, please! You do not need much time to enjoy a delicious treat like this.
Ingredients for These Eggless Donuts
These vegan donuts are made with easy-to-find ingredients, that are so simple, they are likely already in your pantry.
To make these blueberry lemon donuts, you will need the following ingredients: all-purpose flour; baking soda; baking powder; salt; cinnamon; maple syrup; almond milk; vegan butter; vanilla extract; lemon zest; and blueberries.
If you have any extra blueberries, make my blueberry lemon drop martini.
While there are not many substitutes for this recipe, there are some.
You may use any plant-based milk you want for this recipe. I have done it with almond and oat milk.
Agave may be used in place of Maple Syrup.
You may also use coconut oil instead of vegan butter.
Fresh blueberries are preferred, but if you need to use frozen, that is fine too. Just allow them to thaw prior to adding them to the batter and remove an excess water.
Whole wheat flour may be substituted at a 1-1 ratio. I have not tried this recipe with alternative flours.
Making the Blueberry Cake Donuts
This recipe is SO simple to make.
First, you will preheat your oven and grease your donut tray. I used this donut tray from amazon, which works super well. The pack actually comes with three. I usually grease my donut tray with coconut oil spray or melted vegan butter.
Next, mix together all of your dry ingredients in a medium-sized mixing bowl. Do not mix in blueberries yet.
In a separate, smaller bowl, mix your wet ingredients (not the blueberries).
Combine the wet batter into the dry batter, stirring often.
Next, fold in the blueberries into the batter. You want to fold them gently so they do not burst. Think of folding as folding clothes. You will use a spatula and fold the batter on top of the blueberries.
Now you will spoon the batter into the donut molds until it is approx ¾ full. See the picture for visual assistance.
These vegan donuts are extremely quick to bake, taking less than 20 minutes. Once they are done baking, let them cool for approx. 15 minutes then glaze them. If you glaze them while they are hot, the glaze will completely drip off.
I glaze them by dipping the top of the donut into the icing then putting it straight out (upside down) to allow the excess icing to drip off.
Hot tip - Place them on top of a cooling rack with a paper towel underneath to allow any excess icing to drop off.
Making The Lemon Glaze
This glaze is extremely easy to make. Simply place all ingredients into a bowl then whisk! That is it.
Storing The Lemon Blueberry Donuts
To store these vegan blueberry donuts, place them in an air tight container in a dry cool place. They will keep well for approximately 4-5 days. If you want to keep them fresher longer, store them in the fridge.
Please note, these donuts are moist, so if you store them in a warm or hot environment, they will get moldy.
Most donut are not vegan, as they contain dairy, butter and eggs. These donuts are 100% vegan.
These donuts are baked and therefore, cake-like.
Nope, they are YEAST FREE!
Craving more vegan donuts?
Check out my other vegan donut recipes, such as:
Vegan Blueberry Lemon Donuts
- 1 cup all purpose flour
- ¼ cup plus 1 tbsp of maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon
- 1 tsp lemon zest
- ¼ cup plus 1 tbsp of almond milk
- 3 tbsp vegan butter melted
- 1 tsp vanilla extract
- 3 tbsp blueberries
Lemon Zest Frosting
- ½ cup powdered sugar
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp almond milk
- Extra Zest for topping
- Preheat your oven to 375 degrees F.
- In a large mixing bowl, combine all of your dry ingredients (not blueberries) and stir.
- In a medium size mixing bowl, combine all of your wet ingredients (aside from blueberries), and whisk.
- Slowly mix your wet ingredients in with your dry. Stir until combined.
- Gently fold in your blueberries. Gently! They will burst if it is not gently.
- Using any left over melted butter (I scrapped the bottom of the bowl I used to heat it up) or using canola oil, lightly grease the donut tray.
- Fill each donut mold evenly, with the mixture coming right to the top (see picture above).
- Cook for 10-12 minutes, or until you can insert a toothpick with it coming out clean.
- While donuts are baking, place all ingredients for frosting (other than the extra zest for topping) into a bowl and whisk until smooth! It will be drippy.
- Let donuts cool for 30 minutes before frosting. To frost, simply dip them upside down into the bowl of frosting. Top with lemon zest!