baked cornmeal lemon blueberry donuts

baked cornmeal lemon blueberry donuts

i got my first donut pan back in 2014.

i don’t remember using it often, only a handful of times, and it somehow got lost in the shuffle when i was moving to the bay area.

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what i do remember making though, were these earl grey donuts with blueberry glaze. they ended up being picked up by a german magazine for this blueberry themed issue they had. they mailed me a check for 100 euros which 20-year-old me was apparently too dumb and lazy to cash in.

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aaaand then i lost my donut pan but recently bought new ones! so here i am, back in the donut game, with these baked cornmeal lemon blueberry donuts.

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these donuts combine two summery flavors, blueberry and lemon, with a not-so-common ingredient: cornmeal. this was my first time baking anything with cornmeal, and i really do like the texture it brings to a baked good. it makes things just slightly crunchier and adds a bit more texture without taking away too much of the moisture.

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so, you end up with a zesty lemon donut, bursting with juicy blueberries and slightly crunchy from the cornmeal. summertime winner, ya know?

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baker’s notes: i didn’t like the lemon glaze here because i liked how the donuts looked without it. you can certainly add one though! follow the hyperlinked king arthur flour recipe below.

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baked cornmeal lemon blueberry donuts

makes 12 donuts
adapted from king arthur flour

1 1/4 cups all-purpose flour
1/4 cup cornmeal
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup vegetable oil
1 cup fresh blueberries


preheat the oven to 350 f. lightly grease your donut pan; set aside.

in a large bowl, mix together the flour, cornmeal, sugar, and salt. stir in the buttermilk, eggs, lemon juice, lemon zest, and vegetable oil, mixing until just combined. fold in the blueberries.

spoon the batter into the donut cavities, filling 2/3-3/4 of the way full. using a piping bag or a large ziploc bag with its corner snipped off can be helpful. i just used two spoons.

bake the donuts for about 10 minutes, or until the edges are lightly browned.

enjoy warm, or let them cool!

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