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Blueberry Cake Donuts Recipe

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★★★★★

4.9 from 114 reviews

These Blueberry Cake Donuts are a delightful twist on classic fried donuts, featuring soft dried blueberries in a tender cake-like dough. They are fried to golden perfection and finished with a sweet vanilla glaze, making them an irresistible treat for breakfast or dessert.

Ingredients

Scale

For the 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

For the 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, then place them in a bowl. Pour about half a cup of boiling water over them and allow to sit for 5 minutes until soft. Drain the blueberries in a fine mesh sieve and set aside.
  2. Mix Wet Ingredients: Melt the butter in a bowl and beat in the sugar until fluffy. Add sour cream, egg yolks, and vanilla extract. Stir until well combined, scraping the bowl sides with a rubber spatula.
  3. Combine Dry Ingredients and Batter: Add the flour, baking powder, and salt to the wet mixture. Stir until flour is mostly incorporated, then add the softened blueberries and finish mixing until no flour streaks remain and blueberries are evenly distributed.
  4. Chill the Dough: Place the dough on a disc of plastic wrap and press to 1-2 inches thick. Wrap tightly and refrigerate for 1-2 hours or up to 24 hours. Chilling firms the dough and makes it easier to handle.
  5. Roll and Cut Donuts: Lightly flour a surface and roll out the chilled dough to about 1 inch thick. Use a 3-4 inch cutter to cut donut shapes, then use a 1-inch cutter to cut out the centers. Set aside the donuts.
  6. Re-roll and Cut More Donuts: Press together leftover dough edges, re-roll gently (no more than twice to avoid toughness), and cut out as many donuts as possible. Donut holes can be fried separately.
  7. 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 to the pot rim and heat oil over medium until it reaches 375°F (190°C).
  8. Fry the Donuts: Carefully place 2-3 donuts into the hot oil. Fry the first side for 1 1/2 minutes until golden. Flip with a long-handled fork and fry the other side for 1 to 1 1/2 minutes until deep golden brown. Remove and drain on a baking rack over a sheet to catch oil drips. Check one donut’s interior to ensure it’s cooked through; adjust oil temperature if necessary.
  9. 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 smooth and pourable but not milky. Stir in 1 teaspoon vanilla extract or vanilla bean paste.
  10. Glaze the Donuts: Dip each donut into the glaze, flipping to coat both sides. Lift out and allow excess glaze to drip off. Place glazed donuts on a cooling rack until set.

Notes

  • Use dried blueberries rather than fresh for better texture and flavor concentration.
  • Do not re-roll the donut dough more than twice to avoid tough, chewy donuts.
  • Maintaining correct oil temperature (around 375°F) is crucial to achieve golden donuts without absorbing excess oil.
  • For a different flavor, substitute the glaze vanilla extract with almond extract or add lemon zest to the dough.
  • Store glazed donuts in an airtight container for up to 2 days for best freshness.

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

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