Is it “doughnuts”? Or “donuts”? This really seems a open to interpretation – and as long as you mean baked goods slathered in dripping powdered sugar – I think everyone is of the opinion that it doesn’t matter how you spell it, as long as they taste good.


Well, these are slathered in dripping sugar, baked (not fried), and they’re squishy, carby and full of satisfying deliciousness.

So whether they’re doughnuts, donuts or carb laden rings of fantabulousness, just go with it.

This weekend was spent doing a copious amount of last minute wedding planning that saw me hit the wall, back up, hit it again and then devour an unreasonable amount of cupcakes from our wedding cupcake vendor and a bowl of fruit salad that could have doubled as an ark just so I could cope with the overload of the comically long list of to-dos that just doesn’t seem to get shorter.

In between the rounds of wedding planning, detail orchestrating and choosing of wedding flowers, I was able to steal away for a walk about Ben’s hometown as the sun came up. Who needs sleeping in on the weekends? The three mutts running around the house all wanting to play sure didn’t think sleeping in was necessary.

As I donned le yoga pants, hitched up the hound and sauntered off with disheveled morning hair in a half assed bun I walked right into this – the picture above. Mood lightened, heart singing songs from Oklahoma off key and feeling instantly revitalized. All without caffeine. It was a miracle, indeed.  If the above picture doesn’t accurately illustrate my love for the Palouse, I don’t know how else I can convince you… its home.

About the time that I cross the mountain pass and the trees turn from leafy greens to bull pines I can literally breathe a little deeper and unclaw my fingers from my steering wheel. And yes, I do mean literally.

So to extend the fruit and baked good trend the ruled my weekend food consumption – I made these. Somewhere in between them both I have found my middle ground – healthy, fruity and sufficiently carby. Heaven.

You know you wanna be a rebel. Just make ’em. You carbo-loading rebel, you.

For more blueberry-tastic recipes check out  for some true blue deliciousness.

Ingredients for Blueberry Lemon Glazed Doughnuts


  • Cake Flour
  • Sugar
  • Baking Powder
  • Salt
  • Greek Yogurt
  • Milk
  • Vanilla Extract
  • Eggs
  • Butter


  • Blueberries
  • Sugar
  • Lemon Juice

  • Powdered Sugar
  • Milk
  • Lemon Zest
  • Vanilla Bean Scraped of Caviar

Inspired Homemade Recipes To Try

Dirty Chai Donuts – Chai Donuts with a Coffee Glaze


Cranberry Orange Donuts – They taste like Christmas


Baked Apple Fritters with a Whiskey Glaze – Duh!


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Blueberry Lemon Doughnuts -

Blueberry Lemon Glazed Doughnuts

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  • Author: Megan Keno
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 12
  • Category: Baking
  • Method: Oven
  • Cuisine: American


2 cups Cake Flour
3/4 cup Sugar
2 tsp. Baking Powder
3/4 tsp. Salt
1/2 cup Greek Yogurt, Chobani
3/4 cup Milk
1/2 tsp. Vanilla Extract
2 eggs, lightly beaten
2 Tbsp. Butter, melted
1 cup Blueberries
1/2 cup Sugar
1 Tbsp Lemon Juice
1 cup Powdered Sugar
4 Tbsp. Milk
1 tsp Lemon Zest
1/4 Vanilla Bean Scraped of Caviar


Preheat your oven to 425F.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.

Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.

Allow to cool on wire rack.

In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.