Blackberry Cake Donuts with Lemon Glaze
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Blackberry Cake Donuts with Lemon Glaze fluffy donuts are filled with blackberries and cooked to perfection.
Blackberry cake donuts with lemon glaze are a simple way to enjoy a homemade treat. The sweet and tangy glaze complements the fruity flavor of the blackberries perfectly. These donuts are baked, not fried, making them a great option for a quick and satisfying recipe.
Blackberry Cake Donuts with Lemon Glaze
There’s a restaurant in town that makes the best blueberry donuts. Those creamy, steamy donuts were my inspiration for these recipes with blackberries.
Serve these blackberry cake donuts with Ice Peppermint Mocha.
Ingredients
- 4 Tablespoons fresh lemon juice
- ⅓ cup Blackberry filling see link in post for recipe
- 2 and ¼ cup all purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon ground cinnamon
- ⅙ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 4 Tablespoon unsalted butter melted
- ½ cup Greek yogurt
- 2 Tablespoons whole milk
- 1 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar (aka confectioners)
Make the blackberry sauce and let it cool! I used this recipe and replaced the blueberries with equal amounts of blackberries for the blackberry cake donuts. (Here’s the sauce recipe)
Pro Tip: This recipe is a favorite because the lemon glaze adds a bright, refreshing flavor to the blackberry donuts. To make the process easier, use a piping bag or a resealable plastic bag with the tip cut off to neatly fill the donut pan.
Cooking Tips
- Use fresh or frozen blackberries for this recipe, but make sure to thaw and pat dry any frozen berries to avoid extra moisture in the batter.
- For these blackberry cake donuts, grease the donut pan thoroughly to ensure easy removal after baking. Silicone pans work well for this recipe.
- For the glaze, whisk the lemon juice and powdered sugar until smooth. Adjust the consistency by adding more sugar for a thicker glaze or more juice for a thinner one.
Blackberry Cake Donuts FAQs
Can I use another fruit? Yes, raspberries or blueberries are excellent substitutes for blackberries in the donuts.
Can I make these without a donut pan? Yes, you can use a muffin tin instead, though the shape will differ. Adjust the baking time slightly if needed.
How do I store these donuts? Store your blackberry cake donuts in an airtight container at room temperature for up to two days or in the fridge for up to five days.
Blackberry Cake Donuts with Lemon Glaze
Ingredients
- ⅓ cup Blackberry filling see link in post for recipe
- 2 and ¼ cup all purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon ground cinnamon
- ⅙ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 4 Tablespoon unsalted butter melted
- ½ cup Greek yogurt
- 2 Tablespoons whole milk
- 1 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar (aka confectioners)
- 4 Tablespoons fresh lemon juice
Instructions
- In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine. In another bowl, combine yogurt, egg, milk and vanilla extract, mixing together.
- Add melted butter to the dry ingredients, stir together until crumbs form. Stir in milk and egg mixture, when it's almost combined add the blackberry filling. Combine blackberry filling into a swirl pattern then bring the dough together with a spoon.
- Using your hands form it into a large ball, then roll it out on a floured surface to about 1/2 inch thick. Cut donuts using a donut cutter. (I fried the holes as well and only re-worked the dough for the extra little scraps that were left.)
- Heat oil in a large pot or deep fryer, bringing it to 375 degrees. Fry donuts 1-2 at a time, frying for about 1 1/2-2 minutes per side. Check donut in center for doneness and adjust heat/cook time for remaining. Drain on a paper towel, drizzle Lemon Glaze over all.
- Lemon Glaze: Whisk confectioners sugar and lemon juice together until smooth.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Dear Paula, These doughnuts look absolutely delicious…beautiful photography! Blessings, Catherine xo
Came over from the Grow Your Blog Hop and this post caught my eye right away! I love blackberries. I’ll be posting a couple of blackberry recipes of my own in the next couple of weeks. These look amazing. I’ll be sure to try them out.
Every time I look at that donut picture, I want one! Thanks so much for coming to GYB, I have followed you on Twitter now and checked out your blog, Becky. Love the chickens, I was flocked when I was little picking up eggs one day and it took me years and years to not be afraid of them ! 🙂 I may still be quite cautious around them!
Well I HAD to stop back in and say thanks for linking up at our “Best Of The Weekend” party! Love these! Pinned. Again. 🙂
Thank you Claire!
I know what you mean about eating the berries before having a chance to make anything with them. That made me laugh! Great donuts!
It’s the only fruit I do like that, but I can’t help myself with blackberries. YOu’d think I’d learn to just buy 2 packs 🙂
Yum! These are definitely being added to my list of Saturday morning breakfast recipes.
Thank you, I ate way too many of them! Thanks for stopping by.
This is simply delectable..love donuts..lovely pictures..mouth watering. Thanks for sharing the recipe.
Happy you enjoyed it! Thanks for stopping by.
Oh yum! I love baking donuts! They’re at least a little healthier than fried that way!
That is IT… I am coming over in the morning for some of these! WOW! Girl – you kicked it!
Thank you!!! You and and Julie both come on over! We’ll have Blackberry Fest!