Blueberry Cake Donuts with Vanilla Glaze Recipe

Introduction

These Blueberry Cake Donuts offer a delightful twist on classic donuts with a tender crumb and sweet bursts of dried blueberries in every bite. Finished with a smooth vanilla glaze, they’re perfect for breakfast, dessert, or an afternoon treat.

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, then 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 blueberries in a fine mesh sieve.
2. Step 2: Melt the butter in a bowl and beat in the sugar until fluffy. Add sour cream, egg yolks, and vanilla, stirring until well combined while scraping down the bowl sides.
3. Step 3: Stir flour, baking powder, and salt into the wet ingredients until mostly combined. Fold in the drained blueberries until there are no flour streaks.
4. Step 4: Place the dough on plastic wrap, press into a 1-2 inch thick disc, wrap tightly, and refrigerate for 1-2 hours or up to 24 hours to firm up.
5. Step 5: On a floured surface, roll the chilled dough to about 1 inch thickness. Cut out 3-4 inch circles, then use a 1 inch cutter to cut the centers for donut holes.
6. Step 6: Set donuts aside and gather scraps. Press scraps together, roll out again, and cut more donuts. Avoid re-rolling more than twice to prevent toughness.
7. Step 7: Heat 3-4 inches of neutral oil (canola, vegetable, peanut, etc.) in a pot to 375°F. Fry 2-3 donuts at a time for 1 1/2 minutes on the first side, then flip and cook 1-1 1/2 minutes until deep golden brown.
8. Step 8: Remove donuts with a fork and drain on a wire rack over a baking sheet. Check one donut for doneness; if raw inside, adjust oil temperature accordingly.
9. Step 9: For the glaze, heat milk until steaming (not boiling). Gradually whisk in powdered sugar until glaze is smooth and pourable. Stir in vanilla.
10. Step 10: Dip each donut in the glaze, flipping to coat both sides. Let excess glaze drip off and place on a rack to set.

Tips & Variations

• Use dried blueberries soaked in boiling water to soften and plump them for better texture and sweetness.
• Substitute cake flour with all-purpose flour plus cornstarch for a tender crumb.
• Don’t over-roll the dough to avoid tough donuts; twice is the maximum.
• Try fresh blueberries in the glaze for an extra fruity kick or add lemon zest to the batter for brightness.
• If you prefer baked donuts, bake at 375°F on a greased donut pan for 8-10 minutes instead of frying.

Storage

Store glazed donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 4 days but bring to room temperature before serving. Reheat briefly in a microwave or toaster oven to refresh softness.

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 contain more moisture which may affect the dough consistency. If using fresh, gently fold them in without soaking and consider reducing other liquids slightly.

What oil is best for frying donuts?

Use a neutral-flavored, high-smoke point oil such as canola, vegetable, peanut, sunflower, or avocado oil for best results and even frying without imparting strong taste.

Blueberry Cake Donuts with Vanilla Glaze Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

These Blueberry Cake Donuts are a delightful twist on classic cake donuts with bursts of dried blueberries for a fruity surprise in every bite. Light, fluffy, and perfectly tender, they’re fried to a golden brown and finished with a smooth vanilla glaze for a sweet, satisfying treat. Best enjoyed fresh, they combine rich buttery dough with a subtle tang from sour cream and the sweetness of a vanilla-spiked glaze.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12–15 donuts 1x
• Category: Dessert, Breakfast, Snack
• 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 3 1/4 cups (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 and Prepare Blueberries: Chop the dried blueberries into 3-4 pieces, place them in a bowl, pour about half a cup of boiling water over them, and let them sit for 5 minutes until soft. Drain the blueberries using a fine mesh sieve and let excess water drip off.
2. Mix Wet Ingredients: Melt the butter in a bowl, then beat in the sugar until fluffy. Add sour cream, egg yolks, and vanilla extract or bean paste; stir to combine thoroughly, scraping the sides of the bowl with a rubber spatula.
3. Add Dry Ingredients and Blueberries: Combine the flour, baking powder, and salt. Gradually stir these into the wet mixture until mostly incorporated. Fold in the softened dried blueberries and finish mixing until no flour streaks remain and blueberries are evenly distributed.
4. Chill the Dough: Transfer dough onto a disc of plastic wrap, pressing it down to 1-2 inches thick. Wrap it tightly and refrigerate for 1-2 hours or up to 24 hours to firm up the butter and make the dough easier to handle.
5. Roll and Cut Donuts: On a floured surface, roll the chilled dough to about 1 inch thickness. Use a 3-4 inch cutter to cut donut shapes and a 1 inch cutter to cut out the centers. Save the donut holes for frying or re-rolling. Avoid re-rolling the dough more than twice to prevent toughness.
6. Heat Oil for Frying: Fill a medium, high-sided pot with 3-4 inches of neutral, high-smoke-point oil (canola, vegetable, peanut, sunflower, or avocado). Heat oil to 375°F (190°C), using a candy/fry thermometer to monitor temperature.
7. Fry Donuts: Carefully place 2-3 donuts into the hot oil. Fry for 1 1/2 minutes on the first side, then flip with a long-handled wooden or metal fork. Fry for another 1 to 1 1/2 minutes until golden brown. Remove and drain on a baking rack set over a baking sheet. Check if cooked through by cutting one open; adjust oil temperature accordingly for subsequent batches.
8. Prepare Glaze: Heat 1/2 cup milk in a small pot until steaming but not boiling. Gradually whisk in powdered sugar until the glaze is smooth, fluid but not milky. Stir in vanilla extract or bean paste.
9. Glaze Donuts: Dip each cooled donut into the glaze, flipping to coat both sides. Lift out and let excess glaze drip off. Place donuts on a cooling rack to set.

Notes

• Use cake flour or a combination of all-purpose flour and cornstarch for a tender crumb.
• Soaking dried blueberries softens them and prevents them from absorbing too much moisture from the dough.
• Chilling the dough solidifies butter, making it easier to roll and cut.
• Don’t re-roll the dough more than twice to keep the donuts tender.
• Maintain oil temperature between 350°F-375°F to ensure donuts cook evenly without absorbing too much oil.
• Use neutral oils with high smoke points, such as canola or peanut oil, for frying.
• Allow donuts to cool slightly before glazing for best glaze adhesion.

Keywords: blueberry cake donuts, fried donuts, blueberry glaze donut, homemade donuts, blueberry dessert