Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling
Soft and tender bites flavored with fresh blueberries and bright lemon, perfect for a sweet snack or brunch.
Ingredients
For the Donut Holes
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries Can substitute with frozen berries, well-drained
For the Citrus Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
For the Lemon Curd Filling
- 1/2 cup lemon curd Can swap with raspberry jam or vanilla custard
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a donut hole pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Fill the donut hole pan with the batter, about 3/4 full.
Baking
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before removing from the pan.
Glazing and Filling
- For the glaze, whisk together powdered sugar, lemon juice, and orange juice until smooth.
- Dip the donut holes into the glaze and allow to set.
- To fill, use a piping bag to inject lemon curd into the center of each donut hole.
Notes
Store in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture. Use fresh blueberries or well-drained frozen berries to avoid extra moisture.