So the term “drop” used here is simply because my kids drop fruit into the donut pan right before we pop them in the oven. It’s a fun term and they know exactly what donuts we’re making when mom asks them if they want to make Drop Fruit Donuts.
The recipe is perfect for the kids to make, keeps them busy and they’re so fun and PRETTY once they’re done. The only thing I help with is getting them in and out of the oven. I mean look how pretty these donuts are! We used lemon cake mix and fresh blueberries for this batch, but you can use any cake batter. I lean toward citrus or yellow, but you can use chocolate if you are pairing with cherries or strawberries.
Lemon and Blueberry Drop Fruit Donuts
Prep time: 10 minutes | Cook time: 35-45 minutes | Total time: 55 minutes
- 1 box of lemon cake mix (you’ll only use half of the box for 12 normal sized donuts. I used the other half for a pound cake and drizzled icing on top. YUM!)
- 2-3 cups fresh blueberries
- Preheat the oven to 350 degrees.
- Mix the cake batter as instructed on the box.
- Grease the donut pan. I use these donuts pans and they are my FAVORITE! Rubber and they clean well and the donuts pop out perfectly.
- Pour the cake batter into the donut circles until they’re half full. Be sure to leave room for the blueberries! Reminder: You’ll only use half the batter if you’re making 12 donuts.
- Begin dropping the blueberries around the batter. No need to push them down, they’ll sink on their own.
- Once done, put them in the oven for 20 minutes, check with a toothpick and then bake until they’re finished. Mine took around 40 minutes, but it may vary.
- Pop them out of the donut tray and let cool on a rack.