Vegan Lemon Blueberry Donuts are a tasty dessert for spring and summer. The flavor is light and lemony and the texture is moist and bursting with juicy blueberries. You just need about thirty minutes and one bowl to make these!
2 ¼cupsregular or gluten free all purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
1cupfresh or frozen wild blueberries
Cream Cheese Icing
¾cuppowdered sugar
2ozvegan cream cheese
2tablespoonsoftened vegan butter
Instructions
Lemon Blueberry Donuts
Preheat oven to 350ºF.
Mix the almond milk, melted vegan butter, sugar, lemon juice, and vanilla together. Then, add the baking powder and baking soda. Add the lemon extract if using; stir. The mixture will begin to fizz. Quickly mix in the regular or gluten free all-purpose flour until a smooth batter forms. Fold in the berries.
Fill about 16 greased donut molds ⅔ full with the batter and bake for about 20 minutes. While the donuts are baking, use an electric hand mixer to mix the vegan cream cheese, powdered sugar, and softened vegan butter to make the icing.
Once baked, allow the donuts to cool and drizzle the icing over top.
Notes
Storing leftovers: Place leftover iced donuts in an airtight container. They will keep fresh in the refrigerator for up to about 3 days.
To freeze: Store these donuts in an airtight container or freezer bag and freeze for up to 3 months. To prevent freezer burn, we recommend wrapping the cupcakes in plastic wrap. The icing can also be frozen for up to 3 months. Defrost both in the fridge before bringing to room temperature and serving.
To make ahead: Unassembled donuts and icing may be kept in the refrigerator for up to 48 hours. We do not recommend making the batter ahead of time because the cupcakes won’t rise properly.