These blueberry lemon ricotta donuts are seem like such a special treat for breakfast but they are so easy to make. Same flavors as lemon ricotta pancakes topped with blueberry compote, but so much easier to make! Once the donut batter is whipped up, all you have to do is pour into your donut pans and bake! Believe me they are worth it!
I love baking donuts instead of frying them! Now don't get me wrong! I love fried donuts so much! The whole family does too! But they can also be so guilty! Plus I really hate frying with that much oil! (I only break out the deep fryer for special occasions)
But these donuts are not only less guilty because they are baked but they are soft and moist. I think the ricotta cheese in the batter gives them the perfect- not too dense, not too fluffy- structure. And the freshly grated nutmeg and ground cardamom add that classic donut flavor. Plus the lemon zest and fresh blueberries really add a touch of fresh fruitiness.
Blueberry Lemon Ricotta Donut Ingredients
- All Purpose Flour
- Sugar
- Eggs
- Baking powder
- Salt
- Ricotta Cheese
- Lemon zest
- Vanilla extract
- Blueberries
- Nutmeg
- Cardamom
I used these donut pans and have been really loving them! I've made so many batches of donuts and the pans still look good as new. The donuts just slide right out after they're baked. And the smaller size of the pan, makes it so much easier to flip onto a cooling rack.
How to make a blueberry lemon glaze?
This is a such a simple glaze. All you need are (more) blueberries, lemon juice and a good amount of powdered sugar.
I like to blend fresh blueberries (with a squeeze of lemon juice) until completely pureed. Then just reduce the blueberry puree by simmering it in a saucepan over medium heat. Let the reduced fruit puree cool for a few minutes.
Whisk in powdered sugar and that's it! You have a delicious, deep purple glaze for your donuts!
If you liked these blueberry lemon ricotta donuts, you might also be interested in:
Sugar-free Chocolate Glazed Vanilla Donuts
Blueberry Lemon Ricotta Donuts
Ingredients
Blueberry Lemon Ricotta Donuts
- 1 ½ cups all purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs lightly beaten
- 1 ¼ cups ricotta cheese
- ¾ cup milk or non-dairy substitute
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ¾ fresh blueberries
- ¼ teaspoon cardamom powder
- ¼ teaspoon nutmeg freshly ground
Blueberry Lemon Glaze
- ½ cup fresh blueberries
- 1 tablespoon lemon juice
- 2 cups powdered sugar
Instructions
Blueberry Lemon Ricotta Donuts
- Preheat oven to 350°F, grease donut pans and set aside.
- In a medium mixing bowl, combine all the dry ingredients (flour, sugar, baking powder, salt, cardamom, nutmeg, lemon zest. Whisk dry ingredients to combine.
- Add in milk, eggs (lightly beaten), ricotta cheese, vanilla extract. Whisk until just combined. Gently fold in blueberries.
- Using a big spoon or measuring cup, scoop batter into donut pans (filling to ⅔ full). Bake for 8-12 minutes. Remove donuts from pan and cool on wire rack before glazing
Blueberry Lemon Glaze
- Combine blueberries and lemon juice in a blender jar, blend until pureed. Transfer the puree to a small saucepan. Simmer the puree for about 10 minutes or until the puree has thickened.
- In a small bowl, using a whisk, add about 1 tablespoon of the reduced blueberry puree to the powdered sugar. Mix to combine. If the glaze is too thick, add additional puree 1 teaspoon at a time.
- Glaze the donuts by either dipping into the glaze or drizzle the glaze with a spoon. Return the glazed donuts to the wire rack to allow the glaze to set.
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