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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/blueberry-cake-donuts-recipe/