Meyer Lemon Baked Donuts
Growing up I really wasn’t a picky eater but the one thing I didn’t like was lemon desserts. The closest I would get were Lemonheads at summer camp, which I endured solely for the sweet center.
Freshman year of high school we moved to a house with a Meyer Lemon tree in the back (all lemons pictured here are from that tree). AND of course, now that I am older and my tastes have changed I can enjoy lemons in dessert as well as lemon desserts.
A few years ago I made this recipe for easter and posted it here. I had 2 flavors of glaze: vanilla and blackberry. But I really wasn’t very happy with how the blackberry turned out.
Below are a few images from my first attempt.
They looked nice and shiny at first but they tasted more like powdered sugar than blackberry. So my search for the perfect blackberry glaze continued until I found this recipe.
These Meyer lemon baked donuts with blackberry glazes have really become a family favorite. I hope you enjoy them too!
Below you will find the new and improved blackberry glaze and as a bonus, here is my favorite Meyer lemon lemonade recipe.
Start with the sugar, add Meyer lemon juice and water. Stir, stir, stir. Or you can use 2 pitchers and pour back and forth until the sugar is completely dissolved. Enjoy over ice or with muddled berries of your choice. SO GOOD!
Meyer Lemon Baked Donuts
Meyer Lemon Baked DonutsCourse: Breakfast, Brunch
- DRY INGREDIENTS
1 ½ cups flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 2 Meyers Lemons, about 2 tbs
- WET INGREDIENTS
2 TBS unsalted butter, melted
⅔ cup sugar
2 large egg
½ cup milk
4 tsp Meyer Lemon juice
¼ cup Greek yogurt
2 tsp vanilla extract
- BLACKBERRY GLAZE
3 cup blackberries
2 tbs Meyer Lemon juice
½ cup butter or coconut butter softened
¼ cup maple syrup
1-2 tbs water, to thin
2 Meyer lemon, zest for topping
- Preheat oven to 350F. Spray donut pan with nonstick cooking spray. If you have two pans, spray them both.
- In a medium bowl, whisk together the first 4 DRY ingredients. In another bowl, whisk together the sugar, butter, and eggs. MIX in the milk, juice, and yogurt. Using a whisk add the DRY ingredients to the WET until well combined. Lastly, stir in the vanilla extract.
- Spoon batter into a large ziplock. Snip the corner and pipe into each donut cup. Bake for 12-14 minutes, until just golden brown and the tops, spring back when lightly touched.
- While the donuts are cooking, start the blackberry glaze. Add the blackberries and lemon juice to a food processor and pulse until pureed. If you want the blackberry glaze de-seeded you’ll need to double the berries and juice, strain the puree through a fine-mesh sieve into a small saucepan. Use the back of a large spoon or spatula to press the puree through the sieve. If you aren’t de-seeding the puree, transfer the puree to a small saucepan.
- Cook the blackberry puree on low heat and add the butter and maple syrup until reduced to a thick syrup. To reach your desired consistency add one tablespoon of water at a time then turn off the heat. Let the glaze cool slightly.
- Once the donuts have finished cooking, remove them from the pan and let cool on a wire rack for 5 minutes. Place a piece of parchment or wax paper under the rack. With a spoon glaze each donut and then sprinkle with lemon zest. Let cool completely before storing.
- Should keep in the refrigerator for up to 2 weeks.