Blueberry Lemon Curd Donut Holes

Blueberry Lemon Curd Donut Holes are the ultimate sweet treat you didn’t know you needed. Combining the fruity burst of wild blueberries with the zing of homemade lemon curd, these donut holes are the perfect balance of tart, sweet, and buttery-rich. Each bite delivers a soft, moist interior encased in a golden, crisp shell—finished with a silky vanilla bean buttermilk glaze. Whether you’re hosting brunch, planning a weekend bake, or simply craving something special, these bite-sized flavor bombs are guaranteed to steal the show.

Why You’ll Love These Blueberry Lemon Curd Donut Holes

These Blueberry Lemon Curd Donut Holes are everything you love about donuts—but mini and more flavorful. The cake donut base is light yet rich, speckled with juicy blueberries. After frying to golden perfection, each hole is filled with vibrant lemon curd, making every bite a burst of sunshine. Finally, they’re dunked in a luscious vanilla bean buttermilk glaze that elevates their flavor to bakery-level magic. These are perfect for breakfast, dessert, or anytime your sweet tooth kicks in. Plus, they’re fun to make and even more fun to eat.

Ingredients

Blueberry Cake Donut Holes

• 1 3/4 cups (225g) all-purpose flour
• 6 tbsp (80g) granulated sugar
• 1 tsp (4g) baking powder
• 1/4 tsp (2g) baking soda
• 1/2 tsp (3g) salt
• 1/2 cup + 2 tbsp (150ml) buttermilk, room temperature
• 1 egg, room temperature
• 2 tbsp (40g) Greek yogurt or sour cream
• 2 tbsp (28g) salted butter, melted and slightly cooled
• 1 tsp (4g) vanilla extract
• 1/2 cup (65g) fresh or frozen blueberries
• Avocado oil, for frying

Easy Lemon Curd

• 1/4 cup (58g) salted butter, melted
• 1/2 cup (120ml) fresh lemon juice
• 1 cup (220g) granulated sugar
• 3 eggs, beaten and room temperature
• 1 tbsp (6g) lemon zest

Vanilla Bean Buttermilk Glaze

• 1 cup (120g) powdered sugar
• 2–4 tbsp (30–60ml) cultured buttermilk
• 1/2 tsp (2g) vanilla extract or vanilla bean paste

Step-by-Step: How to Make Blueberry Lemon Curd Donut Holes

1. Make the Lemon Curd
   Melt butter in a large microwave-safe bowl. Add lemon juice, eggs, sugar, and zest. Whisk thoroughly. Microwave for 1 minute, then whisk again. Continue microwaving in 30-second intervals, whisking each time, until thickened like custard (about 5–6 rounds). Chill in the fridge.
2. Prepare the Donut Dough
   In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, egg, yogurt, and vanilla. Add melted butter, whisking until smooth. Fold dry ingredients into wet until just combined—do not overmix. Gently fold in blueberries. Chill dough for 30 minutes.
3. Fry the Donut Holes
   Heat 2 inches of oil in a heavy-bottomed pot to 350–370°F. Scoop chilled dough with a small cookie scoop and carefully drop into the oil. Fry 6–8 at a time for 2–4 minutes, turning frequently. Drain on paper towel-lined rack.
4. Make the Glaze
   Mix powdered sugar, buttermilk, and vanilla until smooth. Adjust consistency with more sugar or buttermilk as needed.
5. Glaze and Fill
   Dip warm donut holes into the glaze and set on a rack to dry. Once cooled, pipe chilled lemon curd into each donut using a pastry bag with a filling tip. Enjoy immediately!

Helpful Tips

• Chill the dough to make scooping easier and to help the donut holes hold their shape during frying.
• Use a thermometer to maintain oil temperature—too hot and they’ll brown too quickly, too cool and they’ll be greasy.
• Wild blueberries are small and distribute better throughout the dough.
• Always whisk the lemon curd thoroughly after each microwave round for a smooth texture.

Substitutions And Variations

• No Buttermilk? Use regular milk with 1 tsp lemon juice or vinegar per 1/2 cup.
• No Greek Yogurt? Sour cream works just as well.
• For a baked version, use a mini muffin pan and bake at 350°F for 10–12 minutes, though texture will differ.
• Change the fruit: Try raspberries, blackberries, or chopped strawberries for different flavors.
• Extra glaze flair: Add lemon zest or a touch of maple syrup to the glaze.

Storage Instructions

• At Room Temperature: These are best enjoyed fresh, but they can be kept in an airtight container for up to 1 day.
• Refrigerator: Store filled donut holes in a sealed container for up to 3 days. Reheat in a microwave for 8–10 seconds before serving.
• Freezer: Unfilled donut holes can be frozen for up to 2 months. Thaw and reheat, then fill and glaze fresh.

Nutritional Information

(Approximate per donut hole)

• Calories: 130
• Fat: 6g
• Saturated Fat: 2.5g
• Carbohydrates: 18g
• Sugar: 10g
• Protein: 2g
• Fiber: 0.5g
  Note: Nutrition will vary based on size and filling.

Serving Suggestions

• Enjoy warm with a cup of coffee or a tall glass of iced tea.
• Add to a dessert board alongside fresh berries and whipped cream.
• Top with a scoop of creamy vanilla ice cream for an ultra-decadent treat.
• Lightly dust with powdered sugar before serving for a touch of elegance.
• Serve as a mini dessert option at parties and brunch gatherings.

Frequently Asked Questions About Blueberry Lemon Curd Donut Holes

Can I make the dough ahead of time?
Yes! You can mix and chill the dough overnight. Just be sure to bring it to room temperature for about 10 minutes before frying.

Can I use store-bought lemon curd?
Absolutely. While homemade lemon curd offers a fresher taste, high-quality store-bought versions work in a pinch.

Do I need a special tip for filling?
A pastry bag with a long filling tip works best, but you can also slice the donut hole partially open and spoon in the curd.

Can I bake these instead of frying?
Yes, although the texture will be less crisp. Use a mini muffin tin, spray with nonstick spray, and bake at 350°F for about 10–12 minutes.

Can I double the recipe?
Definitely! This recipe scales well. Just make sure not to overcrowd your fryer when doubling.

Conclusion

Thank you so much for stopping by to check out these Blueberry Lemon Curd Donut Holes. This recipe is a personal favorite—it’s easy, packed with flavor, and delivers such a fun baking experience. From the tangy lemon curd to the soft blueberry-speckled interior and glossy glaze, each bite is a little piece of joy. Whether you’re serving them fresh for brunch or sharing with friends, I hope these bring a burst of brightness to your day. Happy cooking, and thank you for being a part of this delicious community!

Blueberry Lemon Curd Donut Holes

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• Author: Lisa
• Total Time: 1 hour 15 minutes
• Yield: About 20–24 donut holes 1x
• Diet: Vegetarian

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Description

Blueberry Lemon Curd Donut Holes are crispy outside, fluffy inside, filled with homemade lemon curd, and coated in vanilla bean glaze. A bright and zesty twist on a classic donut bite. Quick to make and perfect for brunch or dessert.

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Ingredients

Scale 1x2x3x

1 3/4 cups (225g) all-purpose flour

6 tbsp (80g) granulated sugar

1 tsp (4g) baking powder

1/4 tsp (2g) baking soda

1/2 tsp (3g) salt

1/2 cup + 2 tbsp (150ml) buttermilk

1 egg, room temperature

2 tbsp (40g) Greek yogurt or sour cream

2 tbsp (28g) salted butter, melted

1 tsp (4g) vanilla extract

1/2 cup (65g) blueberries

Oil for frying

Lemon Curd:

1/4 cup (58g) salted butter

1/2 cup (120ml) lemon juice

1 cup (220g) sugar

3 eggs

1 tbsp (6g) lemon zest

Glaze:

1 cup (120g) powdered sugar

2–4 tbsp (30–60ml) buttermilk

1/2 tsp (2g) vanilla extract

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Instructions

• Make the Lemon Curd
  Melt butter in a large microwave-safe bowl. Add lemon juice, eggs, sugar, and zest. Whisk thoroughly. Microwave for 1 minute, then whisk again. Continue microwaving in 30-second intervals, whisking each time, until thickened like custard (about 5–6 rounds). Chill in the fridge.
• Prepare the Donut Dough
  In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, egg, yogurt, and vanilla. Add melted butter, whisking until smooth. Fold dry ingredients into wet until just combined—do not overmix. Gently fold in blueberries. Chill dough for 30 minutes.
• Fry the Donut Holes
  Heat 2 inches of oil in a heavy-bottomed pot to 350–370°F. Scoop chilled dough with a small cookie scoop and carefully drop into the oil. Fry 6–8 at a time for 2–4 minutes, turning frequently. Drain on paper towel-lined rack.
• Make the Glaze
  Mix powdered sugar, buttermilk, and vanilla until smooth. Adjust consistency with more sugar or buttermilk as needed.
• Glaze and Fill
  Dip warm donut holes into the glaze and set on a rack to dry. Once cooled, pipe chilled lemon curd into each donut using a pastry bag with a filling tip. Enjoy immediately!

Notes

Use wild blueberries for even distribution

Store unfilled donuts in the freezer for up to 2 months

Adjust glaze consistency by adding more sugar or buttermilk

• Prep Time: 15 minutes Inactive Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Fried
• Cuisine: American

Nutrition

• Serving Size: 1 donut hole
• Calories: 130
• Sugar: 10g
• Carbohydrates: 18g
• Protein: 2g