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A delicious plate of Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling

Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling

These delightful blueberry cake donut holes are filled with tangy lemon curd and topped with a sweet citrus glaze, perfect for any occasion!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 donut holes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Lemon Curd Filling
  • 56 g unsalted butter, melted
  • 120 ml fresh lemon juice
  • 200 g granulated sugar
  • 3 large eggs, beaten
  • 15 g lemon zest
Blueberry Donut Hole Batter
  • 220 g all-purpose flour
  • 75 g granulated sugar
  • 5 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp salt
  • 150 ml buttermilk
  • 1 large egg
  • 30 g Greek yogurt or sour cream
  • 30 g unsalted butter, melted
  • 5 tsp vanilla extract
  • 5 g lemon zest
  • 5 g orange zest
  • 75 g blueberries
For Frying
  • ml Neutral frying oil
Vanilla Citrus Glaze
  • 120 g powdered sugar
  • 30 ml milk
  • 2 tsp vanilla extract

Equipment

  • Deep Fryer

Method
 

  1. Whisk lemon curd ingredients until smooth.
  2. Microwave until thickened, whisking between intervals.
  3. Chill curd until ready.
  4. Mix dry batter ingredients.
  5. Whisk wet ingredients and combine with butter.
  6. Fold dry ingredients into wet.
  7. Fold in blueberries.
  8. Chill dough 30 minutes.
  9. Heat oil to 350°F.
  10. Fry dough portions until golden.
  11. Glaze warm donut holes.
  12. Pipe lemon curd into centers.

Notes

Serve warm for the best flavor, and feel free to experiment with different fruit fillings or glazes!