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Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling

Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling — yes, it’s a mouthful, and yes, it’s worth every delicious syllable. If you’re a busy mom, a midday baker, or someone who needs a little sweetness after a long workday, these blueberry cake donut holes are the kind of treat that makes the house smell like comfort and sunshine. They’re cakey, tender, studded with juicy berries, filled with bright lemon curd, and glazed with a citrusy drizzle that’s equal parts pretty and irresistible.

A quick note from me (Anna): these started as a weekend experiment with my sister Patricia. We wanted something handheld, flavor-packed, and not fussy. The result? Family-approved chaos: little faces covered in glaze and lots of requests for “more, please.” If you love lemon-forward bakes, you might also enjoy this Lemon Zucchini Cake with Cream Cheese Filling for another bright dessert option.

Why You’ll Love This Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling

• They’re quick-ish: from batter to glaze in about an hour, depending on how many times you taste-test.
• Kid-friendly and party-ready: handheld donut holes are perfect for school lunches, potlucks, or a casual brunch.
• Flavor-packed: the tart lemon curd cutting through sweet blueberries and cakey dough is an unapologetic crowd-pleaser.
• Make-ahead friendly: bake the donut holes, stash the lemon curd, and glaze right before serving.

What you’ll need (makes about 30 donut holes)

For the donut holes:

• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 3/4 cup (180 ml) whole milk
• 1/4 cup (60 ml) plain yogurt or sour cream
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 1 tbsp lemon zest (about 1 large lemon)
• 1 to 1 1/2 cups fresh blueberries (or frozen, do not thaw)
• Neutral oil for frying (if frying) OR nonstick spray for a mini donut pan

For the lemon curd filling (makes about 1 1/4 cups):

• 3 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
• 2 tbsp lemon zest
• 6 tbsp (85 g) unsalted butter, cubed and cold

For the citrus glaze:

• 2 cups (240 g) powdered sugar, sifted
• 2-3 tbsp fresh lemon juice
• 1 tbsp fresh orange juice (optional, for extra citrus depth)
• 1-2 tbsp milk, if needed for thinning
• 1/2 tsp vanilla extract (optional)

Note: If you prefer a baking method instead of frying, you can use a mini donut pan—bake at 350°F (175°C) for 8–10 minutes.

Step-by-step: Making the donut holes

1. Make the lemon curd first (it needs to cool): In a small saucepan over low heat, whisk together egg yolks, sugar, lemon juice, and zest. Stir constantly until the mixture thickens and coats the back of a spoon (about 6–8 minutes). Remove from heat and whisk in cold butter, one piece at a time, until smooth. Strain through a fine-mesh sieve into a bowl, press plastic wrap onto the curd, and chill. (Tip: This curd can be made ahead and keeps well in the fridge for up to a week.)

2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Whisk wet ingredients: In a separate bowl, beat eggs, milk, yogurt, melted butter, vanilla, and lemon zest until combined.

4. Combine gently: Pour wet ingredients into the dry and stir until just combined. The batter should be thick but scoopable. Fold in blueberries gently to avoid too much color bleeding. If using frozen, fold them in from frozen straight into the batter.

5. Heat oil (if frying): Fill a heavy-bottomed pot with 2–3 inches of oil and heat to 350°F (175°C). Use a candy thermometer for accuracy.

6. Fry the donut holes: Using a small cookie scoop or two spoons, drop 1-tablespoon portions of batter into the hot oil, frying in batches so the oil temperature holds. Fry for about 2–3 minutes, turning once, until golden and cooked through. Transfer to a wire rack over a baking sheet lined with paper towels to drain.

   If baking: Spoon batter into a greased mini donut pan (or use a piping bag) and bake at 350°F for 8–10 minutes or until a toothpick comes out clean. Cool slightly before removing.

7. Fill with lemon curd: Once the donut holes are cool enough to handle, spoon lemon curd into a piping bag fitted with a small round tip. Insert the tip into each donut hole and gently squeeze to fill. You’ll feel resistance when full. Don’t overfill or they’ll burst like tiny citrus grenades.

8. Glaze: Whisk powdered sugar with lemon and orange juice, and add milk only if you need to thin the glaze to a pourable consistency. Dip the tops of the donut holes or drizzle glaze over them. Let the glaze set for a few minutes before serving.

Cooking tips and tricks (because life is messy and kitchens are too)

• Use fresh blueberries if possible. Frozen works in a pinch but will dye the batter purple if thawed first. Toss frozen berries in a little flour before folding in to help them stay suspended.
• If your lemon curd looks grainy, don’t panic. Strain it and try whisking in a tiny bit more butter off the heat.
• For even frying: maintain a steady oil temperature. If the oil’s too cool, donut holes will soak up oil; too hot and they’ll brown outside but stay raw inside.
• Want to skip filling? Toss the donut holes in cinnamon sugar while warm for a quick twist.
• Make a double batch of lemon curd — it freezes well and is brilliant on toast, pancakes, or stirred into yogurt.

A little personal story

I’ll admit: the first time Patricia and I made these, our kitchen looked like a blueberry explosion. We laughed, the kids helped (read: stole batter), and we learned that lemon curd is as addictive as potato chips. These donut holes became my go-to dessert for neighborhood potlucks — they’re small, forgiving, and invariably gone by the end of the evening. If you’re in a savory mood someday, you might also like our Cheddar Bay Crab Cakes with Lemon Butter Drizzle for a family-pleasing dinner.

FAQs

Q: Can I use store-bought lemon curd or jam as a filling?
A: Absolutely. Store-bought lemon curd works fine and saves time. You can also use lemon curd mixed with a bit of cream cheese for a richer filling. For a lighter option, try a lemon curd and yogurt swirl.

Q: Can these be made gluten-free?
A: Yes. Substitute the flour with a 1-to-1 gluten-free baking blend. Texture may vary slightly, but the flavors will still shine.

Q: How long do leftovers keep?
A: Filled and glazed donut holes are best the same day but can be stored in an airtight container in the fridge for up to 2 days. If you need to store longer, keep the curd and donut holes separate — assemble just before serving.

Q: Can I bake instead of fry?
A: You sure can. Use a mini donut pan and bake at 350°F for 8–10 minutes. They’ll be less greasy and more cake-like — still delicious.

Q: Any substitutions for the zucchini in other lemon desserts?
A: If you’re branching out into lemon cakes, shredded apple or carrot can sometimes replace zucchini, but texture will differ.

Serving ideas

• Serve warm with coffee or iced tea for brunch.
• Arrange on a pretty platter for parties; sprinkle with extra lemon zest for a bright finish.
• Make a donut hole bar: offer powdered sugar, cinnamon sugar, chocolate glaze, and extra lemon curd for dipping.

Final thoughts

Making these Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling feels a bit like giving yourself a tiny, homemade hug. They’re approachable, friendly to beginner bakers, and flexible enough to fit a weekday treat or weekend showstopper. If you’ve got a secret craving for lemon and berry pairings, this recipe is a little pocket-sized celebration.

Conclusion

If you’d like more lemon-and-blueberry inspiration, Sally’s Lemon Blueberry Cupcakes are a lovely variation you can learn from: Lemon Blueberry Cupcakes Recipe – Sally’s Baking. For a different filled-donut take that inspired part of this idea, check out this filled-donut recipe from Tablespoon: Lemon Curd and Blueberry Filled Donuts Recipe – Tablespoon.com. Thanks for letting me share this recipe — I hope your kitchen fills with laughter, a little mess, and a lot of lemony joy.

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Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling — quick, bright, and delicious bite-sized treats for busy bakers. Try them today!