Lemon, Lavender and Blueberry Baked Donuts

Lemon, Lavender and Blueberry Baked Donuts

Happy National Donuts Day!!

There are a few days throughout the year that really require special attention.

Today, is one of those days.

In honor of this special day I decided to try something new and make us some donuts!

So without further ado:

Lemon, Lavender and Blueberry Baked Donuts

So step one to making these adorable little donuts… prep your adorable little baking assistant.

Step two… make sure she wants to help…

Step three… nap…

Ok, moving on…

Once I decided that I wanted to make donuts, I hopped online and did a little research to see what I could do based on the ingredients I had on hand.

I knew I wanted them to taste fresh, use some of the herbs from my new herb garden that my husband built me last weekend (post on that later!) and hopefully use some kind of fruit.

Finally, I decided I would do blueberry lemon and add in fresh lavender from the garden.

I used a pretty general donut recipe and added in the blueberries, lemon juice and chopped up lavender to get the flavors that I wanted.

Now for this recipe I just went with what I had around the house, and I baked the donuts rather than frying them to help with both the mess, and to make them slightly less detrimental to our health, but you can adjust based on what you have in house and to suit your tastes. I’m sure frying them would be another possibility as well.

To start, we preheated the oven and combined all of our ingredients (mix dry ingredients together in one bowl, wet in another. Then mix, folding in the blueberries last.)

Nowadays there are these fancy little donut pans that you can buy (you can find a good one here. )

However, since I did not have access to one of these pans in my preferred timeframe (immediately) improvisation was required…

I took a normal muffin/cupcake pan, rolled up little balls of foil, and placed them in the middle…then came the tough part… getting the dough into the pan.

I used on hand to hold the foil balls and the other to spoon the dough into the pan and press it around the foil.

Knowing what I do now, I would probably make the “foil balls” and bit thinner and taller. More like foil columns. I would also try and use smaller blueberries.

But for all intensive purposes it worked out pretty well.

Next just pop them in the oven and bake for about 15 minutes. (Insert a toothpick into one of the donuts. If it comes out clean, they are done.)

Once done baking, let them sit for ten minutes. Next, pull them out of the pan to continue to cool (preferably on a wire rack if you have one.)

This next part is also a bit tricky, taking the foil out. I held the bottom of the donut and pushed the foil down from the top with a knife. I found that was the most successful way.

The process was a little messy and in the end I had to cut away at some stray pieces to give them a more donut look, however it worked.

Lastly, the frosting. I had really wanted to do a nice lemon glaze on them, but turns out I didn’t have an powdered sugar on hand.

So, I decided to make a lemon marshmallow topping. I took about 10 marshmallows and popped them in the microwave for 20 seconds. Then, I stirred in some lemon and blueberry juice. Finally, just dip the tops of the donuts into the marshmallow topping.

I decided to garnish my donuts with fresh lavender to make them a little prettier (I’m also obsessed with lavender so I enjoyed bitting into the lavender and getting a punch of that flavor!)

And that’s it!

These donuts are delicious and Reef approved, in spite of being a bit more cake-y than store bought donuts.

I can definitely see us eating these as a special breakfast treat and I hope you all enjoy!!



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Lemon, Lavender and Blueberry Baked Donuts


  • Prep Time: 25m
  • Cook Time: 15m
  • Total Time: 40m
  • Yield: 12 Mini Donuts


Donut Batter

  • 1 Egg
  • tablespoon Melted Butter
  • 1/3 cup Milk
  • 4 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Blueberries (Fresh or Frozen)
  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/3 cup Brown Sugar
  • 1/4 teaspoon Salt
  • 3 Sprigs of Lavender
  • 1/4 teaspoon Salt
  • 3 Sprigs of Lavender - Chopped

Marshmallow Topping

  • 10 Marshmallows
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Blueberry Juice (Squeezed from Blueberries)


  • 1 Sprig of Lavender


To Make Donut Dough

  1. Preheat the oven to 350 degrees F. Spray donut pan or muffin/cupcake tin with nonstick cooking spray. Add tin foil donut hole "spacers" if using muffin/cupcake tin.
  2. Whisk together dry ingredients in a large bowl. Salt, brown sugar, baking powder, and flour.
  3. In a separate bowl mix together the lemon juice, milk, egg, butter and vanilla.
  4. Combine the wet and dry ingredients until just mixed. (Be sure not to over mix.)
  5. Gently fold in the blueberries and chopped lavender.
  6. Distribute the batter into the pan evenly among the 12 tins. Try to keep the blueberries in the middle of the dough area as best as you can. It makes removing them without breaking them easier.
  7. Bake for 15 minutes at 350.
  8. Remove from oven and allow to cool.
  9. Remove tin foil and use a knife to continue to shape the donuts and remove excess.

To Make Topping

  1. Place marshmallows into a bowl and microwave for 20 seconds.
  2. Stir in lemon and blueberry juice.
  3. Dip tops of donuts into marshmallow mixture.
  4. Garnish with fresh lavender and allow to cool.


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