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Blueberry Cake Donuts with Vanilla Glaze Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/blueberry-cake-donuts-with-vanilla-glaze-recipe/