Blueberry Cake Donuts with Blueberry Glaze
Fried until golden and dunked in sweet blueberry glaze, these blueberry cake donuts bring all the nostalgic, bakery-style goodness home. They're best enjoyed warm and fresh from the fryer!
Ingredients
For the Cake Donut Batter
- 2 cups all-purpose flour *See notes below for measuring*
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 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
- 2/3 cup frozen wild blueberries
- Neutral frying oil, like vegetable, canola, or avocado oil
For the Blueberry Glaze
- 3 cups powdered sugar
- 1/4 cup + 2-3 tablespoons whole milk
- 1/4 cup freeze-dried blueberry powder
- 1 teaspoon blueberry emulsion or extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugar, melted butter, buttermilk, egg, sour cream, and vanilla.
- Fold the dry ingredients into the bowl of wet ingredients until almost combined, then fold in the frozen wild blueberries until just combined. Cover the bowl and refrigerate for 30 minutes.
- Meanwhile, fill a Dutch oven or heavy-bottomed pot with 2” of oil and bring it to 355°F.
- Place a wire rack over a paper towel-lined baking sheet. This will be for the fried donuts. Set aside.
- Scoop the dough with a spring-loaded two-tablespoon scoop and straight into the oil, frying for 3 minutes, flipping once to achieve an even color. Then, use a slotted wooden spoon to transfer them to the wire rack. I recommend frying only 6 to 8 donuts at a time. Make sure the oil returns to 355°F before frying the next batch!
- To make the glaze, whisk together the powdered sugar, freeze-dried blueberry powder, milk, and blueberry emulsion or extract until smooth. Then microwave for 1 minute until the glaze is warm and runny.
- Toss each donut hole in the glaze until it is fully covered. Then, use a slotted spoon to remove it from the glaze, tapping the spoon a few times on the side of the bowl to remove any excess glaze. Return them to the wire rack and enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for 2-3 days.
Blueberry flavoring: I used LorAnn's Blueberry Emulsion for a bright blueberry flavor, but you can also use a blueberry extract or omit it. (Note, without the extract or emulsion, the blueberry flavor isn't as strong.)
Notes on blueberries: This recipe must be used with frozen wild blueberries only. They are smaller in size and can be found in the frozen fruit section near the regular blueberries!
