Blueberry Lemon Curd Donut: A Delicious & Easy Recipe

Blueberry Lemon Curd Donut: Prepare to be transported to a realm of pure pastry perfection! Imagine biting into a fluffy, golden donut, its tender crumb yielding to a burst of tangy lemon curd, all punctuated by the sweet, juicy pop of fresh blueberries. This isn’t just a donut; it’s an experience.

While the exact origins of the filled donut are debated, the combination of citrus and berries has long been a beloved pairing in baking traditions across the globe. From lemon tarts adorned with raspberries in France to blueberry muffins gracing breakfast tables in America, the complementary flavors are undeniably irresistible. The Blueberry Lemon Curd Donut takes this classic combination and elevates it to new heights, offering a delightful twist on a familiar favorite.

What makes this donut so universally appealing? It’s the symphony of textures and tastes. The pillowy softness of the donut itself, the smooth, creamy richness of the lemon curd, and the burst of sweetness from the blueberries create a harmonious blend that dances on your palate. Beyond the flavor profile, the Blueberry Lemon Curd Donut is also incredibly versatile. Enjoy it as a decadent breakfast treat, a satisfying afternoon snack, or a show-stopping dessert. No matter when you choose to indulge, this donut is guaranteed to bring a smile to your face. So, let’s get baking and create some donut magic!

this Recipe

Ingredients:

• For the Donut Dough:
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
• ¼ cup (57g) unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• For the Lemon Curd Filling:
• ½ cup (1 stick) unsalted butter, cut into cubes
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• ½ cup (120ml) fresh lemon juice (from about 3-4 lemons)
• 1 tablespoon lemon zest
• Pinch of salt
• For the Blueberry Glaze:
• 2 cups (240g) powdered sugar
• ¼ cup (60ml) milk or heavy cream
• ½ cup fresh or frozen blueberries
• 1 teaspoon lemon juice
• For Frying:
• Vegetable oil, for frying (about 6-8 cups)

Preparing the Lemon Curd Filling:

Let’s start with the lemon curd, as it needs time to chill and set. This is a crucial step, as the tangy lemon curd perfectly complements the sweet donut and blueberry glaze. Don’t be intimidated; it’s easier than you think!

1. Combine Ingredients: In a medium saucepan, combine the butter, sugar, eggs, egg yolks, lemon juice, lemon zest, and salt. Make sure you’re using a saucepan that isn’t reactive (like stainless steel) to avoid any metallic taste.
2. Cook Over Medium-Low Heat: Place the saucepan over medium-low heat. This is important! You want to cook the curd gently to prevent the eggs from scrambling. Whisk constantly. Seriously, don’t stop whisking!
3. Whisk Continuously: Continue whisking until the mixture thickens enough to coat the back of a spoon. This usually takes about 8-10 minutes. You’ll know it’s ready when you can run your finger across the back of the spoon and the line holds its shape.
4. Strain the Curd: Pour the lemon curd through a fine-mesh sieve into a bowl. This will remove any cooked egg bits and give you a silky smooth curd.
5. Chill the Curd: Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the curd to fully set.

Making the Donut Dough:

Now, let’s move on to the donut dough. This is where the magic happens! A light and airy donut is key to balancing the richness of the lemon curd and the sweetness of the glaze. Patience is your friend here; allowing the dough to rise properly is essential.

1. Activate the Yeast: In a large bowl (or the bowl of a stand mixer), combine the warm milk, sugar, and yeast. Let it stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to go. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
2. Add Wet Ingredients: Add the melted butter, eggs, and vanilla extract to the yeast mixture. Whisk to combine.
3. Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing until a shaggy dough forms. If using a stand mixer, use the dough hook attachment.
4. Knead the Dough: Knead the dough for 5-7 minutes, either by hand on a lightly floured surface or in the stand mixer, until it becomes smooth and elastic. The dough should be slightly sticky but not overly so. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for developing the light and airy texture of the donuts.
6. Punch Down and Roll Out: Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it out to about ½ inch thickness.
7. Cut Out Donuts: Use a donut cutter (or two different sized round cookie cutters) to cut out the donuts. Place the cut-out donuts and donut holes on a baking sheet lined with parchment paper.
8. Second Rise: Cover the donuts with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until they are puffy. This second rise is just as important as the first!

Frying the Donuts:

Now for the fun part – frying! This is where the donuts transform from puffy dough circles into golden-brown delights. Make sure your oil is at the right temperature for the best results.

1. Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven until it is about 3 inches deep. Heat the oil over medium heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is crucial for even cooking and preventing greasy donuts.
2. Fry the Donuts: Carefully place a few donuts at a time into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature.
3. Cook Until Golden Brown: Fry the donuts for 1-2 minutes per side, or until they are golden brown and cooked through.
4. Remove and Drain: Use a slotted spoon or spider to remove the donuts from the oil and place them on a wire rack lined with paper towels to drain excess oil.
5. Cool Slightly: Let the donuts cool slightly before filling and glazing.

Making the Blueberry Glaze:

While the donuts are cooling, let’s whip up the blueberry glaze. This glaze adds a burst of fruity sweetness and a beautiful color to the donuts. You can use fresh or frozen blueberries, depending on what you have on hand.

1. Prepare the Blueberries: If using frozen blueberries, thaw them slightly. Place the blueberries in a small saucepan over medium heat. Cook until the blueberries have softened and released their juices, about 5-7 minutes.
2. Puree the Blueberries: Use an immersion blender or transfer the blueberries to a regular blender and puree until smooth.
3. Strain the Blueberry Puree: Strain the blueberry puree through a fine-mesh sieve to remove the seeds and skins. This will give you a smooth and vibrant glaze.
4. Combine Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, milk or heavy cream, strained blueberry puree, and lemon juice until smooth. Add more milk or powdered sugar as needed to reach your desired consistency. The glaze should be thick enough to coat the donuts but thin enough to drip slightly.

Assembling the Donuts:

Finally, the moment we’ve all been waiting for – assembling the donuts! This is where all your hard work comes together to create a truly delicious treat.

1. Fill the Donuts: Once the donuts have cooled slightly, use a piping bag fitted with a small round tip (or a small knife) to poke a hole in the side of each donut. Fill the donuts with the chilled lemon curd. Be generous with the filling!
2. Glaze the Donuts: Dip the tops of the filled donuts into the blueberry glaze. Let the excess glaze drip off.
3. Optional Garnish: If desired, garnish the glazed donuts with fresh blueberries or a sprinkle of lemon zest.
4. Serve and Enjoy: Serve the donuts immediately and enjoy! They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

Okay, friends, let’s be honest – you’ve made it this far, which means these Blueberry Lemon Curd Donuts have officially piqued your interest, right? And trust me, they are absolutely worth every single second of effort. From the fluffy, melt-in-your-mouth donut base to the tangy, bright burst of lemon curd and the sweet, juicy blueberries, this recipe is a symphony of flavors and textures that will leave you craving more. It’s not just a donut; it’s an experience!

Why is this a must-try? Because it’s a delightful twist on a classic. We’re not just talking about your average, run-of-the-mill donut here. We’re elevating the donut game with homemade lemon curd, bursting with fresh blueberry goodness, and creating a truly unforgettable treat. It’s the perfect balance of sweet and tart, rich and light, and it’s guaranteed to impress anyone you share them with (if you’re willing to share, that is!). Plus, making them from scratch is surprisingly rewarding, and you’ll feel like a total rockstar baker when you pull these beauties out of the oven.

But the fun doesn’t stop there! These donuts are incredibly versatile. For a simple yet elegant presentation, dust them with powdered sugar. Or, if you’re feeling extra fancy, try drizzling them with a lemon glaze made from powdered sugar and lemon juice. You could even add a sprinkle of lemon zest for an extra pop of flavor and color.

Looking for serving suggestions? These Blueberry Lemon Curd Donuts are perfect for brunch, a special breakfast treat, or even a delightful dessert. Imagine serving them warm with a scoop of vanilla ice cream – pure bliss! They also pair beautifully with a cup of coffee or tea. For a truly decadent experience, try serving them with a glass of chilled prosecco or sparkling wine.

And if you’re feeling adventurous, here are a few variations to try:

* Raspberry Lemon Curd Donuts: Swap the blueberries for fresh raspberries for a slightly different flavor profile.
* Lime Curd Donuts: Use lime curd instead of lemon curd for a more tropical twist.
* Mini Donuts: Make mini donuts for a bite-sized treat that’s perfect for parties.
* Baked Donuts: If you prefer a healthier option, bake the donuts instead of frying them. They won’t be quite as decadent, but they’ll still be delicious.
* Gluten-Free Donuts: Use a gluten-free flour blend to make these donuts gluten-free.

The possibilities are endless! Don’t be afraid to get creative and experiment with different flavors and toppings to create your own signature donut.

I truly believe that this recipe is a winner, and I can’t wait for you to try it. So, gather your ingredients, preheat your oven (or get your fryer ready!), and prepare to embark on a delicious donut-making adventure. I promise you won’t regret it.

And most importantly, I want to hear about your experience! Did you love them? Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below. Let’s create a community of donut lovers and inspire each other with our culinary creations. Happy baking (or frying!), and enjoy your homemade Blueberry Lemon Curd Donuts! I’m confident that this recipe will become a new favorite in your household.