Blueberry Cake Donuts with Blueberry Glaze Recipe
Delightfully soft and fluffy Blueberry Cake Donuts are fried to golden perfection and then coated in a luscious blueberry glaze made with powdered sugar and freeze-dried blueberry powder. These homemade donuts combine the burst of wild blueberries within the cake and a sweet, fruity glaze that makes for an irresistible treat perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12-16 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 3 cups powdered sugar (for glaze)
- 1/4 cup freeze-dried blueberry powder
Wet Ingredients
- 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
- 1/4 cup + 2-3 tablespoons whole milk (for glaze)
- 1 teaspoon blueberry emulsion or extract (for glaze)
Other Ingredients
- 2/3 cup frozen wild blueberries
- Neutral frying oil (vegetable, canola, or avocado oil) for frying
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully combined. Set this mixture aside for later use.
- Combine wet ingredients: In a large bowl, whisk together granulated sugar, melted salted European butter, buttermilk, egg, sour cream, and vanilla bean paste until smooth and well incorporated.
- Form dough: Gently fold the dry flour mixture into the wet ingredients until just combined, being careful not to overmix. Then fold in the frozen wild blueberries until evenly distributed throughout the batter. Cover the bowl and refrigerate the dough for 30 minutes to firm up.
- Heat oil for frying: While the dough chills, fill a Dutch oven or a heavy-bottomed pot with 2 inches of neutral frying oil. Heat the oil to 355°F (180°C), using a thermometer to maintain an accurate temperature for frying.
- Prepare frying station: Place a wire rack over a baking sheet lined with paper towels to drain the fried donuts. This setup will allow excess oil to drip off and keep the donuts crispy.
- Fry the donuts: Using a spring-loaded two-tablespoon scoop, carefully drop scoops of the chilled dough straight into the hot oil. Fry 6 to 8 donuts at a time for about 3 minutes, flipping once midway through to ensure even golden-brown color. Use a slotted wooden spoon to transfer the cooked donuts to the wire rack. Allow the oil to return to 355°F before frying the next batch.
- Make the blueberry glaze: In a bowl, whisk together powdered sugar, freeze-dried blueberry powder, whole milk, and blueberry emulsion or extract until smooth. Microwave the glaze for 1 minute until it becomes warm and runny, perfect for coating the donuts.
- Glaze the donuts: Toss each fried donut in the warm blueberry glaze until fully covered. Use a slotted spoon to lift the donuts out, tapping gently on the side of the bowl to remove any excess glaze. Place the glazed donuts back onto the wire rack to set briefly before serving.
Notes
- When measuring flour, spoon it into the measuring cup and level off for accuracy to avoid dense donuts.
- Use frozen wild blueberries directly in the batter without thawing to prevent the dough from becoming too wet.
- Maintain the oil temperature at 355°F to ensure the donuts cook quickly and evenly without absorbing excess oil.
- The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar for a thicker coating.
- Don’t overcrowd the frying pot; frying fewer donuts at a time keeps the oil temperature steady.
Keywords: blueberry cake donuts, fried donuts, blueberry glaze, blueberry doughnuts, homemade donuts, blueberry dessert, breakfast donuts
