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A Local Favorite to an Absolute Legend in Portland: The Holy Donut
You can’t really talk about food in Portland, Maine, without someone bringing up The Holy Donut. It’s one of those places that has gone from a local favorite to an absolute legend. I heard about it before I even got to the city, so I knew I had to see what the hype was about.
I found one of their shops on a bright, chilly morning, and the first thing I noticed was the line. It wasn’t an angry, impatient line. It was a happy line, a line of people who knew something amazing was waiting for them at the end. That’s always a good sign.
The smell when you walk in is just incredible. It’s that warm, sweet, comforting smell of fresh donuts that instantly makes you feel better about everything. And then you see them. Rows and rows of these beautiful, plump donuts, all with different glazes and toppings.
But these aren’t just regular donuts. I found out their secret weapon, the thing that makes them so famous, is potatoes. Yep, mashed potatoes. It sounds a little weird, I know. But the story behind it is pretty great.
The whole thing was started by a woman named Leigh Kellis. The story goes that she was a new mom, craving donuts, but she was disappointed with the options out there. She wanted a donut that was made from fresh, quality ingredients, something that felt a little more wholesome.
One day, she stumbled upon a recipe from the 1920s that listed potato as an ingredient. She started experimenting in her own kitchen, tweaking the recipe over and over again until she got it just right.
She started selling them from a tiny little shop, and the word just spread like wildfire. People went crazy for them. The potato gives the donuts this incredible texture you just don’t find anywhere else. It’s a story about a simple idea, a craving, and a whole lot of passion. And it turned into a Portland institution.
I stood there for a while trying to decide, but my eyes kept going back to the Blueberry Glazed Donuts. They just looked so real.
I got one, and it was still a little warm. This wasn’t some artificial purple color. You could see little flecks of real blueberry in the glaze. I took a bite, and I immediately understood the hype.
The donut was so moist and rich. It was dense but in a good way, almost like a little piece of cake, but lighter. It wasn’t greasy or overly sugary. The potato makes it so satisfying. And the glaze was perfect. It was a real burst of sweet and slightly tart blueberry flavor. It tasted like Maine.
Walking back out into the Portland morning, with that delicious donut in hand, I felt like I had experienced a real piece of the city. The Holy Donut isn’t just a gimmick. It’s a taste of what makes Portland so special. It’s creative, it’s comforting, and it’s unbelievably good.
My Kitchen, My Holy Donut Experiment
I got home from Portland and could not shake the memory of that donut. I knew I had to try and make it. How hard could it be to put a potato in a donut?
The first step felt a little funny. I boiled a potato until it was super soft, then mashed it until it was completely smooth. No butter, no salt, just plain mashed potato. It felt wrong, but I trusted the process.
In a big bowl, I mixed together all the usual donut suspects, flour, sugar, baking powder, a little nutmeg. Then I added the wet stuff, some milk, melted butter, and an egg. Finally, it was time for the secret weapon. I stirred in the cooled mashed potato. The dough felt different, a little heavier and more moist than a typical dough. I let it rest for a little while.
Then came the messy part. I rolled out the dough on a floured counter and cut out my donut shapes. They looked like regular donuts, you’d never know my secret ingredient was hiding in there. I heated up some oil in a heavy pot on the stove until it was just the right temperature. I gently dropped the donuts in, one by one, and watched them puff up and turn a beautiful golden brown. The smell was incredible.
While the donuts were cooling on a wire rack, I made the glaze. I wanted that real fruit flavor I remembered. I took a cup of fresh blueberries and cooked them down with a little water until they burst and got jammy. Then I pushed the mixture through a sieve to get all the beautiful, vibrant juice out, leaving the skins behind. I whisked that gorgeous purple juice with a whole lot of powdered sugar and a tiny splash of vanilla until I had a perfect, glossy glaze.
The final step was the best. I took each warm donut and dipped it into the blueberry glaze, giving it a good coating. Seeing that vibrant glaze drip down the sides was so satisfying. I let them set for a few minutes, though waiting was pure torture.
I finally took a bite. It wasn’t exactly The Holy Donut. There’s a magic in their shops you can’t quite capture. But it was pretty amazing. The donut was so moist and cakey, and the blueberry glaze tasted like summer. It was a little piece of Portland, right in my own kitchen.
Chef’s Notes: Blueberry Lemon Cake Donuts
• Sift flour and sugar for a tender crumb – This aerates the dry mix and prevents clumps, giving your donuts a soft, even texture.
• Use apple cider vinegar for tang – It mimics buttermilk and reacts with baking soda to help the donuts rise.
• Don’t overmix the batter – Fold gently until just combined. Overmixing can toughen the crumb and deflate the rise.
• Pipe for precision – Use a zip-top bag with the corner snipped to fill the pan cleanly and evenly.
• Press berries into batter – This prevents them from sinking and bursting during baking. Fresh blueberries work best.
• Cool before glazing – Let donuts rest on a wire rack to avoid melting the glaze. A 10-minute cool ensures a smooth finish.
• Whisk glaze until glossy – Adjust thickness with lemon juice or powdered sugar. A smooth glaze sets better and looks professional.
• Sprinkle with crushed tea leaves – Earl Grey adds a floral, citrusy note that complements the lemon glaze beautifully.
• Serve fresh or freeze – Best within 24 hours, but flash-freeze glazed donuts for up to a month. Thaw at room temp before serving.
• Pair with tea or yogurt – These donuts shine alongside herbal tea, fruit salad, or a creamy parfait for a balanced brunch.
Blueberry Lemon Cake Donuts
Get ready to wow your taste buds with these pillowy-soft blueberry lemon cake donuts! Bursting with fresh berry bursts and coated in a zesty citrus glaze, this easy-bake treat channels that playful, vibrant flair you’d expect from a top pastry chef—no deep fryer required. Perfect for brunch, snack time, or a fun weekend bake-off, these donuts are guaranteed to brighten any morning or afternoon tea. Let’s bake!
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Ingredients
- Dry Ingredients
1/3 cup all-purpose flour sifted for a tender crumb
1/4 cup granulated sugar for balanced sweetness
1/4 tsp baking soda to keep donuts light
Pinch of fine sea salt to enhance flavor
- Wet Ingredients
2 tablespoons neutral oil avocado or canola, to maintain moisture
3 tablespoons milk of choice dairy or plant-based
1 teaspoon apple cider vinegar to mimic buttermilk tang
1 large egg at room temperature for better rise
1/2 cup fresh blueberries gently folded in before baking
- Lemon-Blueberry Glaze
2/3 cup sifted powdered sugar for a smooth finish
1 tablespoon fresh lemon juice for zesty brightness
1 1/2 teaspoons homemade or store-bought blueberry purée
Pinch of crushed earl grey tea leaves for a fragrant garnish
- Alternative Ingredients
All-purpose flour → 1:1 gluten-free baking blend gluten-free
Granulated sugar → coconut palm sugar refined-sugar-free
Neutral oil → melted coconut oil or butter dairy free option
Milk → almond or oat milk dairy free
Egg → flax “egg” 1 tbsp ground flax + 3 tbsp water (vegan)
Baking soda → baking powder use 3/4 tsp (if no soda)
Lemon juice → lime juice for citrus twist
Blueberry purée → raspberry or strawberry purée berry variation
Powdered sugar → confectioners’ erythritol sugar free
Earl grey leaves → poppy seeds or lemon zest if no tea
Directions
- Preheat Prep – Position your oven rack in the center and preheat to 350°F (5 minutes). Lightly grease a 4-cavity donut pan or use cooking spray. Warmth in a preheated pan encourages even rise.
- Batter Assembly – In one bowl, whisk flour, baking soda, sugar, and salt until homogenous (about 2 minutes). In another bowl, whisk together oil, milk, vinegar, and egg until just blended (1–2 minutes). Folding wet into dry with a spatula prevents overmixing; stop once no streaks remain. Optional: stir in lemon zest for extra aroma.
- Fill Bake – Transfer batter to a piping bag or gallon-size zip bag, snip the corner, and fill each cavity ¾ full, then press 3 fresh blueberries into each ring (2 minutes). Slide into the oven and bake 12–15 minutes, or until a toothpick inserted comes out clean. Let rest in pan 5 minutes before unmolding onto a wire rack.
- Glaze Finish – While donuts cool (10 minutes), whisk powdered sugar, lemon juice, and blueberry purée until glossy; thin with more juice if needed (1–2 minutes). Dip each donut flat-side first, allow excess to drip off, then sprinkle with tea leaves. Set aside on rack for 30–45 minutes to set fully. Optional: drizzle extra glaze for a double layer.
Equipment
- Mixing Bowls
- measuring cups and spoons
- donut pan
Notes
- • For best texture, serve donuts within 24 hours; store cooled donuts in an airtight container in the fridge.
• Pair with a light salad or yogurt parfait to balance sweetness, or offer alongside coffee or herbal tea.
• To bulk up the batter, fold in 2 tablespoons of finely chopped nuts or seeds.
• Experiment by swapping blueberries for raspberries or stirring in citrus zest directly into the glaze.
• Freezing tip: flash-freeze glazed donuts on a tray, then transfer to sealed bags for up to one month.
Nutrition Facts
- Serving Size: 1g
- Calories: 300kcal
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 180mg
- Potassium: 100mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
- Vitamin A: 150IU
- Vitamin C: 3mg
- Calcium: 50mg
- Iron: 1mg
FAQs: Blueberry Lemon Cake Donuts
What makes these blueberry lemon donuts special?
These cake donuts capture that same soft, almost ethereal crumb that pastry lovers chase after at The Holy Donut. The tangy lemon glaze and juicy blueberry bursts reflect the playful balance of flavors that The Holy Donut is famous for — bright, comforting, and never too sweet. The Holy Donut inspires each bite with a fresh-baked, handcrafted touch.
Can I use frozen blueberries instead of fresh ones?
Yes, absolutely. Just make sure to thaw and pat them dry before folding them into the batter. This keeps the texture light and avoids streaking. At The Holy Donut, bakers often use frozen fruit during off-season months but always preserve that signature blueberry-laced moisture that defines The Holy Donut’s flavor style.
How do I get that perfect bakery-style glaze?
It’s all about balance — not too thick, not too runny. The glaze at The Holy Donut achieves that glossy sheen by using freshly squeezed lemon juice and fine powdered sugar, whisked until smooth. The Holy Donut technique ensures the glaze clings beautifully without overpowering the delicate crumb underneath.
Are these donuts fried or baked?
These are baked, giving them a tender crumb and lighter feel. The method reflects the modern approach to indulgence that The Holy Donut embodies — satisfying sweetness without the heavy, greasy finish. Many fans of The Holy Donut love that baked option for its guilt-free comfort and clean flavors.
Can I skip the glaze or use another topping?
Yes, you can go glaze-free or substitute with a dusting of powdered sugar or a drizzle of vanilla icing. The Holy Donut often experiments with subtle finishes that highlight, not mask, the main flavor. At The Holy Donut, the joy is in personalization — every topping is a chance to make the donut uniquely yours.
