Blueberry Lemon Curd Donut Holes Recipe

Introduction

These Blueberry Lemon Curd Donut Holes are a delightful bite-sized treat bursting with fresh blueberry flavor and a tangy lemon curd center. Perfect for breakfast or an afternoon snack, they’re easy to make and sure to impress.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 cup whole milk
• 2 large eggs
• 3 tbsp melted butter
• 1 cup fresh blueberries (or thawed frozen)
• 1/2 cup lemon curd (store-bought or homemade)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it with nonstick spray.
2. Step 2: In a large bowl, whisk together the flour, baking powder, sugar, and salt until fully combined.
3. Step 3: In a separate bowl, mix the milk, melted butter, and eggs until smooth. Pour this wet mixture into the dry ingredients and stir gently until just incorporated.
4. Step 4: Carefully fold in the blueberries, taking care not to crush them to keep the batter looking fresh.
5. Step 5: Spoon batter into each muffin cavity, filling it halfway. Then add a small dollop of lemon curd in the center of each.
6. Step 6: Bake for 15-18 minutes until the donut holes are golden brown. Let them cool slightly before serving to enjoy the perfect balance of flavors.

Tips & Variations

• Use frozen blueberries if fresh are not available, but thaw and drain them first to prevent excess moisture.
• Swap lemon curd for raspberry jam for a different fruity twist.
• For extra softness, add a teaspoon of vanilla extract to the wet ingredients.

Storage

Store the donut holes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat gently in a microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon curd from scratch for this recipe?

Yes, homemade lemon curd works beautifully and adds a fresh tang. It can be made ahead and stored in the refrigerator.

Are these donut holes baked or fried?

This recipe uses baking in a muffin tin for an easier, less oily alternative to traditional fried donut holes.

Blueberry Lemon Curd Donut Holes Recipe

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★★★★★

4.5 from 90 reviews

Deliciously tender blueberry lemon curd donut holes baked to golden perfection. These bite-sized treats combine the sweet burst of fresh blueberries with a tangy lemon curd center, making them an irresistible snack or breakfast delight.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 12 donut holes 1x
• Category: Breakfast; Snack; Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup sugar
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup whole milk
• 2 large eggs
• 3 tbsp melted butter

Additional Ingredients

• 1 cup fresh blueberries (or thawed frozen)
• 1/2 cup lemon curd (store-bought or homemade)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it lightly with nonstick cooking spray to ensure easy release of the donut holes.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined. This ensures even distribution of the leavening and flavors.
3. Combine Wet Ingredients: In a separate bowl, beat together the whole milk, melted butter, and eggs until the mixture is smooth and homogenous, providing moisture and richness to the batter.
4. Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients, stirring gently just until incorporated to avoid overmixing, which can cause toughness.
5. Add Blueberries: Carefully fold in the fresh blueberries, being gentle to keep them from breaking and coloring the batter too much.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cavity halfway. Then place a dollop of lemon curd in the center of each, slightly pressing it down.
7. Bake: Bake in the preheated oven for 15-18 minutes or until the donut holes are golden brown and a toothpick inserted around the edges comes out clean.
8. Cool and Serve: Allow the donut holes to cool for a few minutes in the pan before carefully removing them. Serve warm or at room temperature for the best flavor and texture.

Notes

• Use fresh or fully thawed frozen blueberries to prevent excess moisture in the batter.
• Do not overmix the batter to keep the donut holes light and tender.
• Lemon curd can be homemade or store-bought; for a natural flavor, opt for homemade using fresh lemons.
• Ensure muffin tins are well-greased or use silicone molds to avoid sticking.
• These donut holes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: blueberry donut holes, lemon curd donuts, baked donut bites, breakfast donut recipe, blueberry lemon treats