Blueberry Cake Donuts Recipe

Introduction

These blueberry cake donuts are a delightful treat that combines tender cake-like texture with bursts of fruity sweetness. Perfect for breakfast or an afternoon snack, they’re coated in a smooth vanilla glaze that adds the perfect finishing touch.

Ingredients

• 3 tablespoons (42 grams) butter, melted
• 2/3 cup (132 grams) granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract or vanilla bean paste
• 2/3 cup (160 grams) sour cream
• 3 1/4 cups (370 grams) cake flour or 315 grams all-purpose flour + 55 grams cornstarch
• 2 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (80 grams) dried blueberries
• 1/2 cup milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract or vanilla bean paste (for glaze)
• Neutral oil for frying (canola, vegetable, peanut, sunflower, or avocado oil)

Instructions

1. Step 1: Chop the dried blueberries into 3-4 pieces and place them in a bowl. Pour about a half cup of boiling water over them and let sit for 5 minutes until soft. Drain the blueberries in a fine mesh sieve and set aside.
2. Step 2: Melt the butter in a bowl. Beat in the granulated sugar until fluffy. Add the sour cream, egg yolks, and 1 teaspoon vanilla extract, stirring until fully combined, scraping down the sides as needed.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the wet mixture and stir until mostly combined.
4. Step 4: Fold the drained blueberries gently into the batter until evenly distributed and no flour streaks remain.
5. Step 5: Transfer the dough onto a disc of plastic wrap and press it to about 1-2 inches thick. Wrap tightly and refrigerate for 1-2 hours or up to 24 hours to firm up the butter and make the dough easier to work with.
6. Step 6: When ready, lightly flour a work surface. Roll out the dough to about 1 inch thickness. Using a 3-4 inch circle cutter, cut out donut shapes. Use a 1 inch cutter to remove the centers to form the donut holes.
7. Step 7: Gather the scraps, press them together gently, roll out again, and cut additional donuts. Avoid re-rolling more than twice to prevent tough donuts.
8. Step 8: Heat 3-4 inches of neutral oil in a medium pot over medium heat to 375°F (190°C). Use a candy or fry thermometer to monitor the temperature.
9. Step 9: Carefully fry 2-3 donuts at a time for 1 1/2 minutes on the first side. Flip with a long-handled fork and fry another 1 to 1 1/2 minutes until deep golden brown.
10. Step 10: Remove donuts and place on a rack over a baking sheet to drain excess oil. Check one donut by cutting it open to ensure it is cooked through. Adjust oil temperature if needed.
11. Step 11: Heat 1/2 cup milk in a small pot until steaming but not boiling. Gradually whisk in 4 cups powdered sugar until the glaze is smooth, runny, and not milky. Stir in 1 teaspoon vanilla extract.
12. Step 12: Dip each donut into the glaze, flipping to coat both sides. Let excess glaze drip off before placing donuts back on the cooling rack to set.

Tips & Variations

• Use dried blueberries soaked in hot water for plump bursts of fruity flavor without adding extra moisture to the dough.
• If you don’t have cake flour, mix all-purpose flour with cornstarch as directed for a tender crumb.
• Try adding lemon zest to the glaze for a fresh citrus twist.
• To save time, donut holes can be fried and glazed alongside the larger donuts for a fun snack variation.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in a single layer in the freezer and freeze for up to 1 month. Reheat frozen donuts in a warm oven for a few minutes to restore their freshness. Avoid refrigeration as it can dry out the donuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of dried?

Fresh blueberries contain more moisture, which can affect the dough’s texture. It’s best to use dried blueberries soaked briefly in hot water to maintain the correct dough consistency.

How do I know if the oil is at the right temperature for frying?

Use a candy or fry thermometer to monitor the oil. The ideal temperature is 375°F (190°C). If the oil is too cool, donuts absorb excess oil and become greasy. If too hot, they burn on the outside before cooking through.

Blueberry Cake Donuts Recipe

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★★★★★

4.6 from 99 reviews

Delicious homemade blueberry cake donuts with a tender crumb and a sweet vanilla glaze. These donuts combine dried blueberries rehydrated for extra flavor with a rich buttery cake dough, fried to golden perfection and finished with a smooth powdered sugar glaze. Perfect for breakfast or a sweet treat any time of day.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 15 minutes (frying and glazing)
• Total Time: 1 hour 40 minutes (including chilling time)
• Yield: Approximately 12–15 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 Tablespoons (42 grams) butter, melted
• 2/3 cup (132 grams) granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract or vanilla bean paste
• 2/3 cup (160 grams) sour cream
• 3 1/4 cups (370 grams) cake flour or 315 grams all-purpose flour + 55 grams cornstarch
• 2 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (80 grams) dried blueberries
• 1/2 cup milk

Glaze Ingredients

• 4 cups powdered sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract or vanilla bean paste

Instructions

1. Rehydrate Blueberries: Chop the dried blueberries into 3-4 pieces and place in a bowl. Pour about half a cup of boiling water over them and let sit for 5 minutes until softened. Drain the blueberries in a fine mesh sieve.
2. Make the Dough: Melt the butter in a bowl and beat in the granulated sugar until fluffy. Add sour cream, egg yolks, and vanilla extract. Stir until well combined, scraping down sides as needed.
3. Add Dry Ingredients: Mix in flour, baking powder, and salt. Stir gently until flour is mostly incorporated. Fold in the rehydrated blueberries and finish mixing until the batter has no flour streaks and berries are evenly distributed.
4. Chill the Dough: Place the dough on a piece of plastic wrap and press it out to 1-2 inches thick. Wrap tightly and refrigerate for 1-2 hours up to 24 hours to allow the butter to firm and make the dough easier to roll.
5. Roll and Cut Donuts: Flour a surface and roll dough to about 1 inch thickness. Cut out 3-4 inch circles for donuts and use a 1 inch cutter to make the holes. Save the scraps, press together, and re-roll once to cut more donuts. Avoid re-rolling more than twice to prevent toughness.
6. Heat Oil for Frying: Pour 3-4 inches of a neutral, high-smoke point oil (canola, vegetable, peanut, sunflower, or avocado oil) into a medium pot with high sides. Attach a candy/fry thermometer and heat oil to 375°F (190°C) over medium heat.
7. Fry Donuts: Carefully place 2-3 donuts in the hot oil. Fry the first side for 1 1/2 minutes until golden brown. Flip using a metal or wooden fork and fry the second side for 1 to 1 1/2 minutes. Maintain oil temperature by letting it recover between batches.
8. Drain and Check Donuts: Remove fried donuts and place on a wire rack over a baking sheet to drain excess oil. Cut open one donut to ensure it is fully cooked inside. Adjust oil temperature if needed.
9. Prepare the Glaze: Heat 1/2 cup milk in a small pot until steaming (not boiling). Gradually whisk in 4 cups powdered sugar until glaze runs easily but is not milky. Whisk in vanilla extract or vanilla bean paste.
10. Glaze Donuts: Dip each cooled donut into the glaze, coating all sides. Allow excess glaze to drip off and place back on wire rack to set.

Notes

• Do not re-roll the dough more than twice to avoid tough donuts.
• Use a neutral-flavored, high-smoke point oil to prevent off-flavors and smoke during frying.
• Maintain the oil temperature at 375°F for evenly cooked donuts with a crisp exterior and tender interior.
• Check one donut from each batch to ensure it is cooked through before continuing frying.
• The glaze should be smooth and pourable, but not too thin to ensure it sticks well to the donuts.
• Rehydrating the dried blueberries enhances their texture and flavor in the donuts.

Keywords: blueberry cake donuts, fried donuts, homemade donuts, blueberry dessert, glazed donuts