Blueberry Lemon Donuts with Milk (No Yeast)
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Amazingly fragrant, fluffy, and perfect with tea! These blueberry lemon donuts are made with milk and no yeast – quick to prepare, so you can treat yourself and your loved ones even before work. They are baked, not fried, making them a healthier dessert that melts in your mouth.
Updated : 03 June, 2025
Easy
About 30 min.
Ingredients
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Batter
200 grams
Wheat flour
60 milliliters
Milk
50 grams
Sugar
1
Eggs
80 grams
Bilberry
2 tablespoon
Honey
60 milliliters
Lemon juice
0.75 teaspoon
Baking powder
0.15 teaspoon
Baking soda
0.25 teaspoon
Salt
Glaze
2 tablespoon
Powdered sugar
1 teaspoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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bus tik jei virsh 3 stepsu
Step 1
In a small bowl, combine all the liquid ingredients: milk, egg, lemon juice, and honey. For extra aroma, you can add a little lemon zest.
Step 2
Sift the flour together with baking powder, baking soda, and salt into a large bowl using a sifter or flour sifter cup. Add sugar and pour in the liquid mixture. Stir the batter until smooth, but do not beat it. A whisk works best. You may need slightly more or less flour. The batter should be thick but not overly dense.
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Step 3
Grease the donut molds with vegetable oil and place 5–6 blueberries (fresh or frozen) at the bottom of each. Fill the molds 3/4 full with batter, and place a few more berries on top. You may substitute with other berries if desired.
Step 4
Place the mold in a preheated oven at 465°F (240°C) and bake for 8–10 minutes. Baking time and temperature are approximate — adjust according to your oven. While baking, whisk together powdered sugar and lemon juice for the glaze. Once donuts are golden, remove them and let rest for 5–7 minutes. Carefully remove from molds using a spatula. Once fully cooled, glaze with lemon icing.