Can I use frozen blueberries in my Blueberry Lemon Curd Donut Holes?

Absolutely! Frozen blueberries work beautifully in Blueberry Lemon Curd Donut Holes , and they’re actually preferred if fresh berries aren’t in season. Just make sure not to thaw them before mixing into the dough — thawed blueberries will bleed juice and make your batter overly wet and streaky. Fold them in gently and quickly after removing from the freezer. If you're using wild frozen blueberries, even better! Their smaller size distributes evenly in the batter and results in perfect bites every time.

Can I bake Blueberry Lemon Curd Donut Holes instead of frying?

Technically, yes — but you’ll lose that crispy golden exterior that makes Blueberry Lemon Curd Donut Holes so special. If you’re avoiding frying, scoop the dough into a mini muffin tin and bake at 350°F for 10–12 minutes or until lightly golden. You won’t get the exact same texture, but the flavor (and the lemon curd!) will still shine. Tip: Brush the baked donut holes with melted butter before glazing for a bit more richness.

Why is my donut dough too sticky?

Sticky dough is totally normal when making Blueberry Lemon Curd Donut Holes . It should be slightly tacky — not dry — to ensure your donut holes stay moist and fluffy inside. If it’s too loose or wet, try chilling it for 15–30 minutes longer. This firms up the fats (butter and yogurt), making the dough easier to scoop and fry. Avoid adding extra flour unless absolutely necessary. Too much flour leads to dense, heavy donuts.

What kind of oil is best for frying Blueberry Lemon Curd Donut Holes?

Avocado oil is my top pick for frying Blueberry Lemon Curd Donut Holes . It has a high smoke point, a neutral flavor, and creates a clean, non-greasy finish. You can also use canola or vegetable oil in a pinch, but steer clear of olive oil or coconut oil — their flavors can overpower the delicate lemon and blueberry combo. Maintain a consistent frying temperature of 350°F–370°F to get that beautiful, crisp exterior without burning.

Can I make gluten-free Blueberry Lemon Curd Donut Holes?

Yes, you can! To make gluten-free Blueberry Lemon Curd Donut Holes , substitute a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Keep in mind the texture might be slightly different — a bit more tender and delicate — but still delicious. Make sure all your other ingredients (like baking powder and yogurt) are gluten-free certified, too.

How do I thicken lemon curd if it’s too runny?

Lemon curd is one of the key elements that make Blueberry Lemon Curd Donut Holes so irresistible — but only if it has the right consistency. If your lemon curd is too runny, it likely needs more cooking time. Pop it back in the microwave for another 30 seconds and whisk thoroughly. Repeat until it coats the back of a spoon. Remember to whisk well after each interval — that’s the real secret to achieving a smooth, thick lemon curd.

Blueberry Lemon Curd Donut Holes in 1 Bowl – A Quick Fix for Lemon Lovers

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Author: Maria
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 18–20 donut holes 1x
Category: Dessert, Brunch
Method: Frying
Cuisine: American
Diet: Vegetarian

Description

Blueberry Lemon Curd Donut Holes are soft, bite-sized pastries bursting with fresh blueberry flavor and filled with tangy lemon curd. These golden-fried treats are rolled in sugar for an extra sweet finish—perfect for brunch, dessert, or a teatime indulgence.

Ingredients

Units Scale

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/4 cup whole milk
1 large egg
2 tbsp unsalted butter, melted
1/2 tsp vanilla extract
1/2 cup fresh blueberries
1/2 cup lemon curd (store-bought or homemade)
Vegetable oil for frying
1/2 cup granulated sugar (for rolling)

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Instructions

In a medium bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Gently stir the wet ingredients into the dry mixture until just combined. Fold in the blueberries.
Heat oil in a deep pan or fryer to 350°F (175°C).
Using a small cookie scoop or spoon, carefully drop rounded tablespoons of batter into the oil.
Fry for 2–3 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on paper towels.
Once slightly cooled, use a piping bag fitted with a small tip to fill each donut hole with lemon curd.
Roll filled donut holes in granulated sugar and serve warm or at room temperature.

Notes

Be gentle when folding in the blueberries to prevent them from bursting.
Use a thermometer to keep frying temperature steady for best results.
You can substitute lemon curd with jam or custard if preferred.

Nutrition

Serving Size: 3 donut holes
Calories: 210
Sugar: 14g
Sodium: 90mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Find it online: https://cooktune.com/blueberry-lemon-curd-donut-holes/

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