Donut Stress – Your the Zest! Say I DO to these Meyers lemon baked doughnut recipe, the perfect guest party favor for any winter/spring bridal shower, wedding or event.
Growing up I really wasn’t a picky eater but the one thing I didn’t like was lemon desserts. The closest I would get were Lemonhead candy at the summer camp snack shack, which I endured solely for the sweet center.
Freshman year of high school we moved to a house with a Meyers Lemon tree in the back (all lemons pictured here are from that tree). AND of course, now that I am older my tastes have changed, I enjoy lemon desserts as long as they are Meyers lemons (nothing else compares).
A few years ago I made this recipe for easter and posted it here. I had 2 flavors of glaze: vanilla and blackberry. But I really wasn’t very happy with how the blackberry turned out.
Below are a few images from my first attempt.
They looked nice and shiny at first but they tasted more like powdered sugar than blackberry. So my search for the perfect blackberry glaze continued until I found this recipe.
Below you will find the new and improved blackberry glaze. This recipe has become a family favorite. I hope you enjoy them too!
Meyers Lemon Baked Doughnut Recipe with Blackberry Glaze
Recipe will make roughly 24 mini-baked donuts. Prep Time: 15 minutes | Cook Time: 14 minutes
- 1 ½ cups flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 Meyer lemons, zest
- ⅔ cup sugar
- 2 eggs
- 2 tbsp unsalted butter, softened
- ½ cup milk
- 4 tsp Meyers lemon juice
- ¼ cup greek yogurt
- 2 tsp vanilla extract
Preheat oven to 350F. Spray the donut pan with nonstick cooking spray. If you have two pans, spray them both.
In a medium bowl, whisk together the first 4 DRY ingredients. In another bowl, whisk together the sugar, butter, and eggs. MIX in the milk, juice, and yogurt. Using a whisk add the DRY ingredients to the WET until well combined. Lastly, stir in the vanilla extract.
Spoon batter into a large ziplock or pastry bag. Snip the corner and pipe into each donut cup. Bake for 12-14 minutes, until just golden brown and the tops, spring back when lightly touched.
While the donuts are cooking, make the blackberry glaze.
Blackberry Glaze (adapted from, downshiftology.com)
- 3 cups blackberries
- 2 tbsp Meyer lemon juice
- ½ cup unsalted butter, softened
- ¼ cup maple syrup
- 2 Meyers lemon, zest for topping
Add the blackberries and lemon juice to a food processor and pulse until pureed. If you’d like the blackberry glaze de-seeded you’ll need to double the berries and juice and strain the puree through a fine mesh sieve into a small pot. Use the back of a large spoon or spatula to press the puree through the sieve. If not de-seeding the puree, transfer the puree to a small pot.
Heat the blackberry puree on low heat and add the butter and maple syrup. Add one tablespoon of water at a time to reach the desired consistency and turn off the heat. Let the glaze cool slightly.
Once the donuts have finished cooking, remove them from the pan and cool on a wire rack.
An hour before serving, place a piece of parchment or wax paper under the rack. Spoon the blackberry glaze over half of each donut and then sprinkle lemon zest on top.
Let cool completely before storing. Should keep in the refrigerator for up to 2 weeks.
Meyers Lemon Bonus Recipes
- 1 cup Meyer’s lemon juice
- 6 cups water
- 1 – 1 1/2 cups sugar
Starting with the sugar, add the Meyers lemon juice and water. Stir, stir, stir. Or you can use 2 pitchers and pour back and forth until the sugar is completely dissolved. Enjoy over ice or with muddled berries of your choice. This lemonade is so good and refreshing! The perfect addition to any picnic, barbecue or tailgate party.
- 3 egg yolks
- 1 cup sugar
- Pinch salt
- 2/3 cup fresh Meyer’s lemon juice
- 1/2 stick unsalted butter
- 2 TBS grated lemon zest
Whisk the egg yolks together in a small bowl and set aside. Stir the sugar, cornstarch, and salt together in a medium saucepan. Place the pan over medium heat and add the lemon juice and butter. Bring to a simmer and cook for one minute longer, whisking constantly. Temper the mixture by adding a 1/4 cup of the lemon and butter mixture to the egg yolks in a small drizzle, whisking constantly. Whisk the tempered egg yolks back into the pan with the remaining lemon mixture. Reduce the heat to low and constantly stir for about two minutes longer, until the curd has thickened. Stir in the lemon zest and transfer to a bowl. Cover with plastic wrap directly on the surface of the curd so a skin does not form and chill until cold for 1 to 1 1/2 hours.
DOWNLOAD: Meyers Lemon Recipe Card