Blueberry Lemon Curd Donut Holes
These Blueberry Lemon Curd Donut Holes are a delicious twist on classic donut holes—made with soft and fluffy blueberry cake donut dough, fried until perfectly golden and crisp, then filled with a bright, sweet-tart lemon curd and coated in a silky vanilla bean buttermilk glaze. A bite-sized burst of flavor, they’re best served fresh and warm!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Buttermilk
Eggs
Greek yogurt or sour cream
Salted butter
Vanilla extract or paste
Fresh or frozen blueberries
Fresh lemon juice
Lemon zest
Powdered sugar
Why You’ll Love Blueberry Lemon Curd Donut Holes:
Soft and Fluffy Center: Made with blueberry cake donut dough, these donut holes are perfectly tender and airy inside.
Golden and Crispy Outside: Fried to golden perfection for that satisfying crisp exterior that contrasts beautifully with the soft middle.
Sweet and Tart Lemon Filling: Each donut hole is filled with a vibrant, homemade lemon curd that adds a burst of citrusy brightness.
Vanilla Bean Buttermilk Glaze: Coated in a luscious glaze that adds a creamy finish and subtle tang to every bite.
Perfect Flavor Balance: The sweet blueberries, tart lemon curd, and smooth glaze create the ultimate balance of fruity and rich flavors.
Small but Impressive: These mini treats pack big flavor in a fun, poppable size—great for brunches, parties, or a weekend indulgence.
Made with Real Ingredients: From real blueberries to fresh lemon juice and zest, every component is thoughtfully homemade.
Eye-Catching and Delicious: Their glossy glaze and colorful filling make them a stunning dessert centerpiece.
Great for Any Occasion: Whether it’s a spring brunch, summer picnic, or afternoon pick-me-up, these donut holes are always a hit.
Tips for Making Blueberry Lemon Curd Donut Holes:
Use Room Temperature Ingredients: This helps the batter mix smoothly and evenly, resulting in a consistent texture and rise.
Don’t Over-Mix the Dough: Overmixing can lead to dense donut holes—mix just until combined to keep them soft and fluffy.
Use a Cookie Scoop for Even Size: Scooping with a 1-tbsp cookie scoop ensures uniform donut holes that cook evenly.
Chill the Dough Before Frying: A quick chill in the fridge (about 30 minutes) makes the dough easier to handle and helps it hold its shape in the oil.
Maintain Oil Temperature: Keep your oil between 350–370°F for even frying and golden exteriors. Too low and they’ll get greasy; too hot and they’ll brown too fast.
Drain on Paper Towels or a Wire Rack: This keeps the outsides crispy and prevents sogginess.
Cool Slightly Before Filling: Let donut holes cool for 5–10 minutes before piping in the lemon curd to avoid melting the filling.
Use a Piping Bag for the Lemon Curd: A piping bag with a round tip makes filling easy, quick, and mess-free.
Dip in Glaze While Slightly Warm: The glaze will set beautifully and coat the donut holes smoothly if they’re still just a little warm.
Store Separately from Glaze (if prepping ahead): If not serving immediately, store the donut holes unglazed and glaze them just before serving for best texture.
How to Store Blueberry Lemon Curd Donut Holes:
Room Temperature (Unglazed, Same Day): If you're serving them within a few hours, keep the unglazed donut holes loosely covered at room temperature for up to 4–6 hours. Fill and glaze just before serving for best texture.
Refrigerator (Glazed and Filled): Store fully assembled donut holes in an airtight container in the fridge for up to 3 days. Keep in mind the glaze may soften slightly.
Refrigerator (Unfilled/Uncoated): If prepping ahead, you can refrigerate the plain, cooled donut holes for 2–3 days, then fill and glaze right before serving for best texture and flavor.
Freezer (Unfilled/Uncoated): Freeze plain donut holes in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then fill and glaze.
Avoid Freezing Glazed or Filled Donut Holes: The lemon curd and glaze won’t hold up well to freezing and thawing—store them unfilled if freezing is necessary.
Reheat Before Serving (If Stored): To enjoy that fresh-fried taste, warm unfilled donut holes in a 300°F oven for 5–8 minutes before adding the lemon curd and glaze.
FAQs:
Q: Can I make the donut holes ahead of time?
A: Yes! You can fry the donut holes a day in advance and store them unfilled and unglazed. Fill and glaze just before serving for the best texture.
Q: Can I use store-bought lemon curd?
A: Absolutely. While homemade lemon curd adds a fresh, tangy flavor, store-bought lemon curd works great if you’re short on time.
Q: How do I fill the donut holes with lemon curd?
A: Use a piping bag fitted with a small round tip. Insert the tip into each donut hole and squeeze gently until filled.
Q: Can I bake these instead of frying?
A: This recipe is designed for frying to achieve that classic crispy exterior. Baking would result in a different texture and is not recommended.
Q: Can I freeze blueberry lemon curd donut holes?
A: You can freeze the unfilled and unglazed donut holes. Thaw at room temperature, then fill and glaze just before serving.
Q: What’s the best oil for frying?
A: Use a neutral, high-smoke-point oil like avocado, vegetable oil, canola oil, or peanut oil for best results.
Q: Can I make them without a deep fryer?
A: Yes! Use a heavy-bottomed pot with a thermometer to maintain the oil temperature at around 350°F.
Check out my other donut recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these blueberry lemon curd donut holes. Happy baking!
