Introduction

These Blueberry Cake Donuts with Blueberry Glaze offer a delightful twist on classic fried treats. Bursting with wild blueberries and topped with a vibrant blueberry glaze, they’re perfect for a special breakfast or an indulgent snack.

The image shows a close-up of small round cake balls in two colors on a metal cooling rack over a white marbled surface. The cake balls are coated in smooth, shiny glazes; one type is light peach with subtle darker spots and a glossy texture, while the other is a deep purple shade with slight darker speckles and an uneven glossy surface. The cake balls are unevenly spaced, and some glaze has dripped onto the rack below, creating small pools of shiny glaze. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (see notes below for measuring)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup granulated sugar
4 tablespoons salted European butter, melted
1/2 cup + 2 tablespoons buttermilk
1 large egg
1/4 cup sour cream
1 teaspoon vanilla bean paste
2/3 cup frozen wild blueberries
Neutral frying oil (vegetable, canola, or avocado oil)
3 cups powdered sugar
1/4 cup + 2-3 tablespoons whole milk
1/4 cup freeze-dried blueberry powder
1 teaspoon blueberry emulsion or extract

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: In a large bowl, whisk the sugar, melted butter, buttermilk, egg, sour cream, and vanilla bean paste until combined.
Step 3: Fold the dry ingredients into the wet ingredients until almost combined, then gently fold in the frozen wild blueberries. Cover and refrigerate the dough for 30 minutes.
Step 4: Meanwhile, heat 2 inches of oil in a heavy-bottomed pot or Dutch oven to 355°F (180°C).
Step 5: Prepare a wire rack set over a baking sheet lined with paper towels to drain the donuts after frying.
Step 6: Using a spring-loaded two-tablespoon scoop, carefully drop donut dough into the hot oil. Fry 6 to 8 donuts at a time for about 3 minutes, flipping once to brown evenly.
Step 7: Remove the donuts with a slotted wooden spoon and place them on the wire rack. Allow the oil to return to 355°F before frying the next batch.
Step 8: To make the glaze, whisk together powdered sugar, freeze-dried blueberry powder, milk, and blueberry emulsion until smooth. Warm in the microwave for 1 minute until runny.
Step 9: Toss the warm donuts in the glaze until fully coated. Lift them out with a slotted spoon, tapping off excess glaze, and return to the wire rack to set.

Tips & Variations

Use frozen blueberries to prevent them from breaking up too much in the batter.
Make sure the oil stays at the right temperature for even frying and to avoid greasy donuts.
For a different glaze flavor, substitute the blueberry emulsion with lemon or vanilla extract.
You can try baking these donuts in a donut pan at 375°F (190°C) for 12-15 minutes as a lighter alternative.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze the donuts individually wrapped for up to 1 month. Reheat briefly in a warm oven to restore freshness, but avoid microwaving to keep the glaze intact.

How to Serve

The image shows many small round glazed doughnut holes in two colors: light golden brown with a shiny white glaze, and deep purple with a glossy glaze, placed on a cooling rack over parchment paper. Some doughnut holes are whole and some are cut in half, revealing a soft, moist inside with visible blueberries. There is a white bowl filled with fresh blueberries in the bottom left corner and a silver spoon with some purple glaze on it near the bottom right. The overall look is inviting, with the doughnut holes arranged loosely and showing texture on both the shiny glaze and the fluffy interiors. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

It’s best to use frozen blueberries because they hold their shape better and prevent the batter from becoming too wet. If using fresh, try gently coating them in flour before folding into the batter.

What oil is best for frying donuts?

Use a neutral oil with a high smoke point such as vegetable, canola, or avocado oil for best results. These oils allow the donuts to fry evenly without imparting unwanted flavors.