There’s something undeniably delightful about homemade donuts. These blueberry cake donuts are a true indulgence—a crispy exterior that gives way to a tender, cake-like interior filled with sweet blueberries. Perfectly glazed with a crackly sugar coating, they’re everything you love about a bakery classic, now in your own kitchen.
The recipe combines the comforting flavors of a traditional cake donut with bursts of blueberry goodness, creating a treat that’s as fun to make as it is to eat. Whether you’re sharing them with friends over coffee or treating yourself to a quiet moment of sweetness, these donuts will make any day feel special.
Why You’ll Love This Recipe:
- Bakery-Style Results at Home: Achieve that golden, crackly texture without any fancy equipment.
- Blueberry Perfection: Juicy blueberries add a natural sweetness and vibrant flavor to every bite.
- Versatile Treat: Enjoy them fresh or freeze them for later—perfect for any occasion.
Ingredients You’ll Need
For the Donuts:
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- 2 large egg yolks
- ½ teaspoon vanilla extract or vanilla bean paste
- ½ cup sour cream
- 2 cups cake flour (or 2 cups all-purpose flour + 2 tablespoons cornstarch)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup dried blueberries
For the Glaze:
- ½ cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
How to Make Blueberry Cake Donuts
Step-by-Step Instructions
Step 1: Rehydrate the Blueberries
Chop the dried blueberries into smaller pieces and soak them in a bowl with ½ cup of boiling water for 5 minutes. Drain them using a fine mesh sieve and set aside.
Step 2: Make the Donut Dough
Cream together the melted butter and sugar until light and fluffy. Add the egg yolks, vanilla, and sour cream, mixing until smooth.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the drained blueberries.
Step 3: Chill the Dough
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This helps the dough firm up for easy rolling.
Step 4: Cut Out the Donuts
On a floured surface, roll the chilled dough to about 1 inch thick. Use a large round cutter to cut out the donuts and a smaller cutter to create the holes. Set aside the donut holes for frying or re-roll the scraps for more donuts.
Step 5: Fry the Donuts
Heat 3-4 inches of neutral oil (like canola or vegetable) in a heavy-bottomed pot to 375°F. Fry 2-3 donuts at a time for 1½ minutes per side, or until golden brown. Remove with a slotted spoon and drain on a wire rack.
Step 6: Glaze the Donuts
Heat the milk in a small saucepan until warm. Gradually whisk in powdered sugar and vanilla until smooth. Dip each donut into the glaze, flipping to coat both sides, then set back on the rack to allow excess glaze to drip off.
Helpful Tips:
- Oil Temperature Matters: Keep the oil at 375°F for even cooking. Too hot, and the donuts will burn; too cool, and they’ll absorb excess oil.
- Don’t Overmix: Overmixing the dough can make the donuts tough. Mix just until combined.
- Re-roll Carefully: Avoid overworking the dough when re-rolling to prevent toughness.
Recipe Details:
- Prep Time: 1 hour 15 minutes (includes chilling time)
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 12 donuts
- Category: Dessert/Snack
- Method: Frying
- Cuisine: American
Notes:
- Chill for Best Results: Chilling the dough helps it firm up, making it easier to handle and cut. It also prevents the donuts from spreading too much during frying.
- Rehydrating Blueberries: Rehydrating dried blueberries ensures they stay plump and juicy in the final donuts. If you skip this step, they might become chewy and overly dry.
- Oil Quality: Use fresh, neutral oil for frying to avoid imparting unwanted flavors to the donuts. Replace the oil if it becomes dark or has leftover debris.
- Adjust the Glaze Consistency: If the glaze feels too thick, add more milk a teaspoon at a time. If it’s too thin, sift in a little more powdered sugar.
- Test Frying First: Fry one donut as a test to check for proper oil temperature and cooking time before frying the rest.
- Glazing Tip: For an even coat, dip the donuts into the glaze while still slightly warm. Allow excess glaze to drip off for a smooth finish.
Nutritional Information (Per Donut):
Calories: 250 | Carbs: 35g | Protein: 3g | Fat: 10g | Sugar: 20g
Frequently Asked Questions:
Q: Can I use fresh blueberries instead of dried?
Fresh blueberries may work, but they could make the dough too wet. Dried blueberries offer concentrated flavor without altering the dough texture.
Q: How do I store these donuts?
Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed donuts and thaw before glazing.
Q: Can I bake these instead of frying?
While frying gives the signature texture, you can bake them at 375°F for about 10-12 minutes. Keep in mind they won’t have the same crispy exterior.
Related Recipes
If you loved these donuts, try these other sweet creations:
Conclusion
Making blueberry cake donuts at home is a rewarding experience that fills your kitchen with the comforting aroma of fresh pastries. Whether you’re sharing them with loved ones or savoring one with your morning coffee, these donuts are a guaranteed hit. So, dust off your rolling pin and frying pot—your perfect blueberry treat awaits!
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Blueberry Cake Donuts
Description
There’s something undeniably delightful about homemade donuts. These blueberry cake donuts are a true indulgence—a crispy exterior that gives way to a tender, cake-like interior filled with sweet blueberries. Perfectly glazed with a crackly sugar coating, they’re everything you love about a bakery classic, now in your own kitchen.
The recipe combines the comforting flavors of a traditional cake donut with bursts of blueberry goodness, creating a treat that’s as fun to make as it is to eat. Whether you’re sharing them with friends over coffee or treating yourself to a quiet moment of sweetness, these donuts will make any day feel special.
Ingredients
For the Donuts:
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- 2 large egg yolks
- ½ teaspoon vanilla extract or vanilla bean paste
- ½ cup sour cream
- 2 cups cake flour (or 2 cups all-purpose flour + 2 tablespoons cornstarch)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup dried blueberries
For the Glaze:
- ½ cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
Step 1: Rehydrate the Blueberries
Chop the dried blueberries into smaller pieces and soak them in a bowl with ½ cup of boiling water for 5 minutes. Drain them using a fine mesh sieve and set aside.
Step 2: Make the Donut Dough
Cream together the melted butter and sugar until light and fluffy. Add the egg yolks, vanilla, and sour cream, mixing until smooth.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the drained blueberries.
Step 3: Chill the Dough
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This helps the dough firm up for easy rolling.
Step 4: Cut Out the Donuts
On a floured surface, roll the chilled dough to about 1 inch thick. Use a large round cutter to cut out the donuts and a smaller cutter to create the holes. Set aside the donut holes for frying or re-roll the scraps for more donuts.
Step 5: Fry the Donuts
Heat 3-4 inches of neutral oil (like canola or vegetable) in a heavy-bottomed pot to 375°F. Fry 2-3 donuts at a time for 1½ minutes per side, or until golden brown. Remove with a slotted spoon and drain on a wire rack.
Step 6: Glaze the Donuts
Heat the milk in a small saucepan until warm. Gradually whisk in powdered sugar and vanilla until smooth. Dip each donut into the glaze, flipping to coat both sides, then set back on the rack to allow excess glaze to drip off.
Notes
- Chill for Best Results: Chilling the dough helps it firm up, making it easier to handle and cut. It also prevents the donuts from spreading too much during frying.
- Rehydrating Blueberries: Rehydrating dried blueberries ensures they stay plump and juicy in the final donuts. If you skip this step, they might become chewy and overly dry.
- Oil Quality: Use fresh, neutral oil for frying to avoid imparting unwanted flavors to the donuts. Replace the oil if it becomes dark or has leftover debris.
- Adjust the Glaze Consistency: If the glaze feels too thick, add more milk a teaspoon at a time. If it’s too thin, sift in a little more powdered sugar.
- Test Frying First: Fry one donut as a test to check for proper oil temperature and cooking time before frying the rest.
- Glazing Tip: For an even coat, dip the donuts into the glaze while still slightly warm. Allow excess glaze to drip off for a smooth finish.