These blueberry lemon curd donut holes are soft, cake-like bites bursting with fresh blueberries, filled with smooth tangy lemon curd, and finished with a light vanilla citrus glaze. They are perfect for brunch, dessert tables, or a special homemade treat that feels bakery-worthy yet comforting.
Why You’ll Love This Recipe
These donut holes are incredibly fluffy and tender thanks to a simple cake-style batter. The sweet blueberries balance beautifully with the bright lemon curd filling, creating a refreshing contrast in every bite. They are easy to make, fun to serve, and ideal for sharing with family or friends. Plus, their small size makes them perfect for portion control without sacrificing flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lemon curd filling
1/4 cup unsalted butter, melted
1/2 cup fresh lemon juice
1 cup granulated sugar
3 large eggs, beaten
1 tablespoon lemon zest
For the donut holes
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 large egg
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
3/4 cup fresh blueberries
For frying
4 cups neutral vegetable oil
For the vanilla citrus glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
In a saucepan over medium-low heat, whisk together the melted butter, lemon juice, sugar, beaten eggs, and lemon zest. Cook while stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat, transfer to a bowl, cover, and refrigerate until completely chilled.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, egg, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the blueberries.
Heat the vegetable oil in a deep pot to 350°F (175°C). Using a small cookie scoop or spoon, carefully drop portions of batter into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on paper towels.
Once the donut holes are cool enough to handle, use a small piping tip or knife to create a hole in the center. Pipe the chilled lemon curd into each donut hole.
To make the glaze, whisk together powdered sugar, lemon juice, milk, and vanilla extract until smooth. Drizzle or dip the filled donut holes in the glaze and allow it to set before serving.
Servings and timing
Servings: approximately 24 donut holes
Prep time: 25 minutes
Cook time: 20 minutes
Cooling and filling time: 20 minutes
Total time: about 1 hour 5 minutes
Variations
You can substitute blueberries with raspberries or finely chopped strawberries for a different berry flavor. For a milder citrus taste, use half lemon juice and half orange juice in the curd. The glaze can also be made with plain milk and vanilla for a classic sweet finish.
Storage/Reheating
Store filled donut holes in an airtight container in the refrigerator for up to 3 days. For best texture, let them come to room temperature before serving. Reheating is not recommended once filled, as the lemon curd may soften too much.
FAQs
Can I bake these donut holes instead of frying?
Yes, you can bake them in a mini muffin pan at 350°F (175°C) for 10–12 minutes, though the texture will be more cake-like.
Can I make the lemon curd ahead of time?
Absolutely. Lemon curd can be made up to 3 days in advance and stored in the refrigerator.
Do frozen blueberries work in this recipe?
Yes, but do not thaw them first. Toss them lightly in flour before adding to prevent excess moisture.
What oil is best for frying donut holes?
A neutral oil like vegetable or sunflower oil works best for clean flavor.
How do I know when the oil is hot enough?
Use a thermometer to reach 350°F, or test with a small drop of batter that should bubble and rise quickly.
Can I skip the filling and serve them plain?
Yes, they are delicious on their own or simply glazed without filling.
How do I fill donut holes without a piping bag?
You can use a small spoon or a zip-top bag with the corner snipped off.
Can I make these dairy-free?
You can use plant-based butter and milk alternatives, though texture may vary slightly.
Why is my lemon curd too runny?
It likely needs more cooking time. Cook gently until thickened, stirring constantly.
Are these donut holes very sweet?
They are balanced with tangy lemon curd, making them sweet but not overpowering.
Conclusion
Blueberry lemon curd donut holes bring together soft cake texture, juicy berries, and bright citrus flavor in one irresistible bite. Whether served for brunch, dessert, or a special gathering, this recipe delivers a homemade treat that feels both comforting and impressive.
Soft, fluffy donut holes filled with tangy lemon curd, dotted with juicy blueberries, and topped with a light citrus-vanilla glaze. A perfect bite-sized treat for brunch or dessert.
Ingredients
For the lemon curd filling:
1/4 cup unsalted butter, melted
1/2 cup fresh lemon juice
1 cup granulated sugar
3 large eggs, beaten
1 tablespoon lemon zest
For the donut holes:
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 large egg
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
3/4 cup fresh blueberries
For frying:
4 cups neutral vegetable oil
For the vanilla citrus glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk
1/2 teaspoon vanilla extract
Instructions
In a saucepan over medium-low heat, whisk together butter, lemon juice, sugar, eggs, and lemon zest for the lemon curd.
Cook while stirring constantly until thick enough to coat the back of a spoon. Remove from heat and chill completely.
In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, combine milk, egg, vanilla, and melted butter.
Stir wet ingredients into dry until just combined. Gently fold in blueberries.
Heat oil in a deep pot to 350°F (175°C). Scoop small amounts of batter into the oil and fry 2–3 minutes, turning to brown evenly.
Drain on paper towels and let cool slightly.
Use a piping tip or knife to make a hole in each donut hole. Fill with chilled lemon curd using a piping bag or spoon.
Whisk together powdered sugar, lemon juice, milk, and vanilla to make the glaze.
Dip or drizzle glaze over filled donut holes. Allow glaze to set before serving.
Notes
Use a thermometer to keep oil at 350°F for even cooking.
Do not overmix the batter to keep donut holes tender.
Let the lemon curd fully chill before piping into donuts.
Baking option available using a mini muffin tin.
Best served the same day, but can be stored chilled for up to 3 days.
