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Blueberry Cake Donuts Recipe

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★★★★★

5 from 100 reviews

These Blueberry Cake Donuts are soft, tender, and bursting with sweet dried blueberries. Coated in a smooth vanilla glaze, they combine the comforting texture of cake donuts with a delightful fruity twist. Fried to a perfect golden brown and finished with a creamy glaze, these homemade donuts are a delicious treat for breakfast or any time of day.

Ingredients

Scale

Donut Dough

  • 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

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

Instructions

  1. Soften the Blueberries: Chop the dried blueberries into 3-4 pieces. Place them in a bowl and pour about half a cup of boiling water over them. Let them sit for 5 minutes until soft, then drain them in a fine mesh sieve.
  2. Make the Donut Dough: Melt the butter in a bowl, then beat in the sugar until fluffy. Add the sour cream, egg yolks, and vanilla extract or bean paste and stir until well combined. Scrape the sides of the bowl with a rubber spatula.
  3. Add Dry Ingredients and Blueberries: Add the flour, baking powder, and salt to the wet ingredients and stir until mostly incorporated. Fold in the softened blueberries and continue stirring until no flour streaks remain and the blueberries are evenly distributed.
  4. Chill the Dough: Place the dough on a disc of plastic wrap, press it to 1-2 inches thick, wrap tightly and refrigerate for 1-2 hours or up to 24 hours to allow the butter to solidify for easier handling.
  5. Roll and Cut Donuts: On a floured surface, roll the chilled dough to about 1 inch thick. Cut out 3-4 inch circles and then use a 1 inch cutter to cut out the centers, forming donuts. Gather scraps, press together, and roll out again to cut more donuts. Avoid 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) into a medium pot. Attach a candy/fry thermometer to the side and heat the oil over medium heat to 375°F (190°C).
  7. Fry the Donuts: Carefully place 2-3 donuts into the hot oil. Fry for 1 1/2 minutes on the first side, then flip using a long-handled wooden or metal fork, and fry another 1 to 1 1/2 minutes until deep golden brown. Remove and drain on a baking rack set over a baking sheet. Check one donut to ensure it’s cooked through. Adjust oil temperature if needed.
  8. Prepare the Glaze: 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, runs easily, but doesn’t look milky. Stir in 1 teaspoon vanilla extract or vanilla bean paste.
  9. Glaze the Donuts: Dip each cooled donut into the glaze, flipping to coat both sides. Lift out and let excess glaze drip off on the cooling rack. Use a fork for easy dipping and removal. Allow glaze to set before serving.

Notes

  • You can substitute dried blueberries with fresh blueberries but expect a slightly different texture and moisture level.
  • Do not over-roll the dough to keep the donuts tender and avoid chewiness.
  • Monitor oil temperature carefully to ensure donuts cook evenly without absorbing too much oil.
  • Use a neutral oil with a high smoke point for frying to avoid imparting unwanted flavors.
  • If you prefer, donut holes can be fried and enjoyed along with the donuts.
  • The glaze is best served fresh but can be stored covered at room temperature for a day.

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

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