Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling

Blueberry Cake Donut Holes with Citrus Glaze and Lemon Curd Filling are tiny bites of pure joy. These soft, tender cake-style donut holes are packed with blueberries, filled with tangy lemon curd, and finished with a light citrus glaze that adds a zesty shine. They’re bursting with flavor in every bite and perfect for breakfast, brunch, or a sweet snack.

Why You’ll Love This Recipe

I love these donut holes because they combine the bright, fresh flavors of lemon and blueberry with the nostalgic comfort of a cake donut. The texture is dense and soft without being heavy, and the surprise lemon curd filling inside gives each bite a pop of tartness that pairs perfectly with the sweet citrus glaze. They’re baked instead of fried, so they’re easier to make and a little lighter too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the donut holes:

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Whole milk or buttermilk

• Unsalted butter, melted

• Vanilla extract

• Fresh or frozen blueberries

For the lemon curd filling:

• Store-bought or homemade lemon curd

For the citrus glaze:

• Powdered sugar

• Fresh lemon juice

• Fresh orange juice

• Lemon or orange zest (optional, for extra brightness)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin or donut hole pan.

2. In a large bowl, I whisk together flour, baking powder, and salt.

3. In another bowl, I beat the sugar, eggs, melted butter, vanilla, and milk until smooth.

4. I gently combine the wet and dry ingredients, then fold in the blueberries.

5. I spoon the batter into the prepared pan, filling each cavity about ¾ full.

6. I bake for 10–12 minutes, or until the tops are lightly golden and a toothpick comes out clean.

7. Once cool, I use a piping bag with a narrow tip to fill each donut hole with lemon curd by inserting it into the center.

8. For the glaze, I whisk powdered sugar with lemon and orange juice until smooth, then dip each donut hole into the glaze and let it set on a wire rack.

Servings and timing

This recipe makes about 24 donut holes. It takes around 15 minutes to prep, 10–12 minutes to bake, and a few extra minutes to fill and glaze—so I set aside about 35–40 minutes in total.

Variations

Sometimes I skip the filling and just serve the glazed donut holes for a quicker version. I’ve also tried filling them with blueberry jam or raspberry preserves instead of lemon curd for a fruity twist. When I want a stronger citrus flavor, I add zest directly into the batter. And for a slightly crispier outside, I’ve rolled the glazed donuts in a little extra sugar once the glaze sets.

storage/reheating

I store the donut holes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. If I want to enjoy them warm, I reheat in the microwave for 10–15 seconds. I avoid storing them with glaze on if I’m planning to freeze—they freeze better unglazed and can be glazed fresh after thawing.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I add them straight to the batter without thawing to avoid extra moisture and color bleeding.

How do I fill the donut holes without making a mess?

I use a piping bag fitted with a small round tip. It helps control the amount of filling, and I just squeeze gently until I feel a little resistance.

Can I fry the donut holes instead of baking?

This recipe is designed for baking, but I’ve adapted it by shaping the batter into balls and deep-frying them in hot oil until golden brown. They get a crispier exterior that way.

What if I don’t have lemon curd?

I’ve substituted with other fruit curds, fruit preserves, or even cream cheese filling. The texture and taste change, but it’s still delicious.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend to substitute the all-purpose flour. The texture stays soft and fluffy with a slight change in crumb.

Conclusion

Blueberry Cake Donut Holes with Citrus Glaze and Lemon Curd Filling are sweet, tangy, and incredibly fun to eat. I love the contrast of flavors and textures—fluffy cake, smooth lemon curd, and a light glaze that ties it all together. Whether I’m serving them at brunch, packing them as a treat, or just indulging in a few with coffee, these little bites never disappoint.

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