Blueberry Donuts with Blueberry Lemon Jam

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4.8 from 12 reviews



For the donuts

  • 8 medjool dates, pitted
  • 1/2 cup blueberries
  • 1/4 cup coconut oil, melted
  • 4 eggs, whisked
  • 4 tablespoons coconut flour
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • juice of 1 lemon (equivalent to 23 tablespoons lemon juice)
  • zest of 1/2 lemon
  • pinch of salt

For the jam

  • 1/2 cup blueberries
  • 2 tablespoons raw honey
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut butter
  • 1 tablespoon water
  • juice of 2 lemons (equivalent to 46 tablespoons of lemon juice)
  • zest of 1 lemon


  1. Preheat your oven to 350 degrees.
  2. Pull out your handy dandy donut pan. Don’t have one? Buy one. I got mine at Bed, Bath and Beyond.
  3. Add your pitted dates to your food processor and puree until they begin to clump.
  4. Then add your 1/2 cup of blueberries and puree.
  5. Lastly, add you coconut oil, vanilla extract, raw honey, lemon juice and lemon zest to the food processor and puree together.
  6. Add your mixture to a large bowl and mix in eggs, coconut flour, baking powder, and salt and mix thoroughly.
  7. Pour your donut mixture into your donut pan up to the top of the donut rim. My mixture made exactly 6 medium sized donuts.
  8. Bake for 20-25 minutes or until a toothpick comes out clean when you poke a donut with one.
  9. Let cool.
  10. While your donuts cool, make your jam.
  11. Add all ingredients to a saucepan, except for the water, over medium heat, breaking up the coconut cream concentrate as the mixture heats up.
  12. Stir frequently to keep from burning on the bottom. Cook for about 10 minutes, or until most of the blueberries have exploded. Then add your water.
  13. Mix together one more time.
  14. Use a spoon to top your cooled donuts off with the blueberry lemon jam.
  15. Eat soon because the jam will get the donuts a bit soggy over time.
  16. Store in an air tight container in the refrigerator.