Blueberry Cake Donuts with Vanilla Glaze Recipe

Introduction

These Blueberry Cake Donuts are a delightful twist on a classic favorite, combining tender cake texture with bursts of sweet dried blueberries. Finished with a smooth vanilla glaze, they make for a perfect homemade treat any time of the day.

Ingredients

• 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

For the Glaze:

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

Instructions

1. Step 1: Chop the dried blueberries into 3-4 pieces and place them in a bowl. Pour about half a cup of boiling water over them and let sit for 5 minutes until soft. Drain the water through a fine mesh sieve.
2. Step 2: Melt the butter in a bowl, then beat in the sugar until fluffy. Add the sour cream, egg yolks, and vanilla, stirring until fully combined and scraping the sides as needed.
3. Step 3: Stir in the flour, baking powder, and salt until mostly incorporated. Add the softened blueberries and mix until no flour streaks remain and the berries are evenly distributed.
4. Step 4: Place the dough onto a disc of plastic wrap and press it to 1-2 inches thick. Wrap tightly and refrigerate for 1-2 hours or up to 24 hours for a firmer dough.
5. Step 5: When ready, flour your surface and roll out the dough to about 1 inch thickness. Cut out 3-4 inch circles, then use a 1 inch cutter to make the donut holes in the center.
6. Step 6: Set donuts aside and press the remaining dough together. Re-roll once and cut out as many donuts as possible, but avoid more than two roll-outs to prevent toughness.
7. Step 7: Heat 3-4 inches of neutral oil (canola, vegetable, peanut, sunflower, or avocado) in a pot to 375°F (190°C). Carefully fry 2-3 donuts at a time for 1 1/2 minutes on the first side.
8. Step 8: Turn the donuts with a long-handled fork and fry another 1 to 1 1/2 minutes until deep golden brown. Drain on a rack over a sheet pan to catch oil drips. Check for doneness and adjust oil temperature if needed.
9. Step 9: Heat milk in a small pot until steaming but not boiling. Gradually whisk in powdered sugar until glaze is smooth and flows easily without being milky. Stir in vanilla.
10. Step 10: Dip each donut in the glaze, coating both sides. Allow excess glaze to drip off before placing on a rack to set.

Tips & Variations

• Use dried blueberries soaked in hot water to keep them plump and flavorful in the dough.
• For a fresh fruit option, fold in fresh or frozen blueberries, but note this may add moisture and affect dough consistency.
• Try dusting the donuts with cinnamon sugar instead of glaze for a different finish.
• Re-roll the dough only once or twice to avoid tough donuts.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and thaw at room temperature. Reheat briefly in a warm oven to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of dried?

Fresh blueberries can be used, but they may add extra moisture to the dough. If you choose fresh, gently fold them in and handle the dough carefully to avoid overmixing. The texture may be a bit different.

What oil is best for frying donuts?

Use a neutral-flavored oil with a high smoke point, such as canola, vegetable, peanut, sunflower, or avocado oil. These oils ensure even frying without imparting unwanted flavors.

Blueberry Cake Donuts with Vanilla Glaze Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

These blueberry cake donuts are tender, moist, and bursting with bits of juicy dried blueberries. Fried to a golden brown and finished with a sweet vanilla glaze, they offer a perfect balance of rich buttery flavor and fruity zest. The dough is made with sour cream for extra moisture and a soft crumb, then chilled for easy handling before being rolled, cut, and fried to perfection. These homemade donuts are a delightful treat for breakfast, brunch, or dessert.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: About 12 donuts plus donut holes 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Glaze

• 1/2 cup milk
• 4 cups powdered sugar
• 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 soak for 5 minutes until soft, then drain through a fine mesh sieve.
2. Make the Dough Base: Melt the butter and beat in the granulated sugar until fluffy. Mix in the sour cream, egg yolks, and vanilla until well combined, scraping down the bowl sides with a spatula.
3. Add Dry Ingredients and Blueberries: Stir in the cake flour (or all-purpose flour plus cornstarch), baking powder, and salt until mostly incorporated. Fold in the softened blueberries and mix until no flour streaks remain.
4. Chill the Dough: Transfer the dough onto a disc of plastic wrap, flatten to 1-2 inches thick, wrap tightly, and refrigerate for 1-2 hours or up to 24 hours. This firms up the dough for easier handling.
5. Roll and Cut Donuts: Lightly flour a surface and roll the chilled dough to about 1 inch thickness. Cut out 3-4 inch circles for donuts, then use a 1 inch cutter to create the holes. Set aside cut donuts and re-roll scraps carefully (no more than twice) to cut more donuts or donut holes.
6. Heat Oil for Frying: Pour 3-4 inches of neutral high-smoke point oil (canola, vegetable, peanut, sunflower, or avocado) into a medium pot. Attach a candy thermometer and heat oil over medium until it reaches 375°F (190°C).
7. Fry the Donuts: Carefully place 2-3 donuts into the hot oil. Fry first side for 1 1/2 minutes until golden, then turn using a long-handled fork and fry the second side for 1 to 1 1/2 minutes. The donuts should be deep golden brown outside. Drain on a rack set over a sheet pan to catch excess oil.
8. Check Donut Doneness: Cut one donut open to ensure the inside is fully cooked and not doughy. Adjust oil temperature accordingly for subsequent batches.
9. Make 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 glaze is pourable but not runny. Stir in vanilla extract or vanilla bean paste.
10. Glaze the Donuts: Dip each slightly cooled donut into the glaze, coating both sides by flipping. Let excess glaze drip off before placing them back on the cooling rack to set.

Notes

• Soaking dried blueberries softens them and prevents chewy bites in the donuts.
• Use cake flour for lighter texture or all-purpose flour with cornstarch as a substitute.
• Chilling dough solidifies butter making it easier to roll and cut.
• Do not re-roll donut dough more than twice to avoid tough, chewy donuts.
• Maintain oil temperature around 375°F for perfect frying and prevent greasy donuts.
• Use high-smoke point oil like canola or avocado oil for frying safety and best flavor.
• Glaze consistency should coat donuts without dripping excessively for a neat finish.

Keywords: blueberry donuts, cake donuts, fried donuts, glazed donuts, blueberry dessert, sour cream donuts