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The Very Best Blueberry Cake Donuts Recipe

The Very Best Blueberry Cake Donuts Recipe
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★★★★★

4.9 from 22 reviews

These Very Best Blueberry Cake Donuts are soft, fluffy, and bursting with sweet dried blueberries. They feature a tender cake texture made with cake flour and sour cream, lightly fried to golden perfection, and finished with a smooth vanilla glaze. Ideal for a delightful breakfast treat or a sweet snack, these donuts combine fruity flavor with a rich, creamy glaze for a truly irresistible 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. Prepare the Blueberries: Chop the dried blueberries into 3-4 pieces and place them in a bowl. Pour about half a cup of boiling water over the blueberries and let them soak for 5 minutes until softened. Drain the blueberries thoroughly using a fine-mesh sieve.
  2. Make the Dough Base: In a mixing bowl, melt the butter and beat in the granulated sugar until fluffy. Add in the sour cream, egg yolks, and vanilla extract, stirring until the mixture is smooth and uniform, scraping down the sides as needed.
  3. Incorporate the Dry Ingredients: Add the cake flour (or all-purpose flour plus cornstarch), baking powder, and salt to the wet ingredients. Stir gently until the flour is mostly incorporated, then fold in the softened blueberries until the batter is even and free of flour streaks.
  4. Chill the Dough: Transfer the dough onto a disc of plastic wrap and press it into a 1-2 inch thick slab. Wrap tightly and refrigerate for 1-2 hours or up to 24 hours to allow the butter to solidify, which helps in handling and rolling the dough.
  5. Roll and Cut Donuts: Lightly flour a work surface, roll out the chilled dough to about 1 inch thickness. Use a 3-4 inch circular cutter to cut out donut shapes, then use a 1-inch cutter to punch out the centers. Collect scraps, press them together gently, re-roll once or twice, and cut more donuts.
  6. Heat the Oil: Fill a medium pot with 3-4 inches of neutral high-smoke point oil such as canola, peanut, or avocado oil. Attach a candy or frying thermometer and heat the oil over medium heat to 375°F (190°C).
  7. Fry the Donuts: Carefully lower 2-3 donuts into the hot oil. Fry the first side for 1 1/2 minutes until golden brown, flip with a wooden or metal fork, and cook the second side for 1 to 1 1/2 minutes. Adjust the heat to maintain 375°F. Remove donuts and drain on a wire rack over a baking sheet. Cut a donut to ensure it’s cooked through.
  8. Prepare the Glaze: Heat 1/2 cup milk in a small saucepan until steaming (not boiling). Gradually whisk in 4 cups powdered sugar until the glaze is smooth and fluid but opaque. Stir in 1 teaspoon vanilla extract or vanilla bean paste.
  9. Glaze the Donuts: Dip each cooled donut into the glaze, coating both sides. Lift and allow excess glaze to drip off, then set on a wire rack to let glaze set before serving.

Notes

  • Use dried blueberries soaked in hot water to rehydrate them; this avoids excess moisture in the dough.
  • Don’t re-roll the dough more than twice to prevent tough, chewy donuts.
  • Maintain oil temperature at 375°F for even frying and to avoid greasy donuts.
  • You can use cake flour for a lighter donut, or substitute all-purpose flour plus cornstarch if unavailable.
  • Store glazed donuts at room temperature in an airtight container for up to 2 days for best freshness.

Nutrition

Keywords: blueberry cake donuts, fried donuts, blueberry donuts, vanilla glazed donuts, breakfast sweets, cake flour donuts, homemade donuts, donut recipe

Find it online: https://hannahdelgado.com/the-very-best-blueberry-cake-donuts-recipe/