Pro tips for success
- Keep oil at 350°F: Fried donut guides stress using a thermometer and adjusting heat as needed to maintain a consistent 350°F for even browning and fully cooked centers.
- Cool slightly before filling: Donut-hole recipes filled with curd or cream recommend cooling for 5–10 minutes so the filling doesn’t melt and run out.
- Fold blueberries gently: Pressing or smashing berries can streak the batter and create wet pockets near the fruit, a common note in blueberry donut instructions.
Variations and serving ideas
- Use frozen blueberries: Many blueberry donut recipes allow frozen berries; use them straight from the freezer and fold in quickly to minimize bleeding.
- Swap the glaze: Use a vanilla or buttermilk glaze instead of citrus if you want a softer lemon profile; blueberry lemon-curd donut recipes sometimes use vanilla glaze with lemon filling.
- Different fillings: Try raspberry jam, pastry cream, or vanilla custard instead of lemon curd for variety, as suggested in filled donut tutorials.
Serve these donut holes:
- Fresh and warm as a special weekend breakfast.
- As a brunch centerpiece alongside fruit and coffee.
- On dessert platters; blueberry–lemon combinations are highlighted as crowd-pleasers in many donut and baked good recipes.
Storage, reheating, and make-ahead
- Same-day best: Fried donuts and donut holes are almost always described as best eaten the day they’re made, especially once filled.
- Short-term storage: Store leftover donut holes in an airtight container in the refrigerator for up to about 2 days because of the lemon curd filling. Let them come closer to room temperature before serving for better texture.
- Reheating: Reheat briefly in a low oven (around 300°F) for a few minutes to refresh the exterior; filled donuts shouldn’t be microwaved for long or the curd may liquefy.
- Make-ahead: You can fry and glaze the donut holes and fill them closer to serving time, as lemon-curd donut recipes often recommend filling the same day for best texture.
Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling bring together tender blueberry cake, crisp fried edges, zesty glaze, and bright lemon curd in a bite-sized treat that feels straight from an artisan donut shop. Add this recipe to your brunch and dessert rotation, save or print it for special weekends, and share it with anyone who loves blueberry and lemon together in fun, handheld form.