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If you’re looking for a delightful treat that combines the sweetness of berries with a comforting baked good, then Blueberry Cake Donuts with Blueberry Glaze might just become your new favorite dessert. These donuts are soft, fluffy, and packed with the natural sweetness of blueberries, giving you a burst of flavor with every bite. Not only are they delicious, but they also make for a fun and engaging baking project that can be enjoyed by everyone!

Why Make This Recipe

There are several reasons to whip up a batch of Blueberry Cake Donuts with Blueberry Glaze. First, these donuts are a fantastic way to use frozen blueberries, making them perfect year-round. They require simple ingredients, usually already in your pantry, and the steps are straightforward enough for novice bakers. Beyond convenience, these donuts are incredibly versatile. You can enjoy them for breakfast, as an afternoon snack, or even as a sweet treat to impress guests at your next gathering. Plus, the homemade blueberry glaze adds an extra touch of sophistication and ensures that every bite is both eye-catching and flavorful.

How to Make Blueberry Cake Donuts with Blueberry Glaze

Ingredients:

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
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

Directions:

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and fine sea salt. This step combines the dry ingredients ensuring an even rise in your donuts. Set this bowl aside.
Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted butter, buttermilk, egg, sour cream, and vanilla bean paste. Mix until the wet ingredients are well combined and smooth.
Mix and Chill: Slowly fold the dry ingredients into the wet mixture until almost combined. Be gentle here to avoid overmixing. Once combined, carefully fold in the frozen wild blueberries until just combined. This gentle folding will keep the blueberries intact. Cover the bowl with plastic wrap and refrigerate the batter for about 30 minutes. Chilling the batter helps the donuts hold their shape and gives a better texture during frying.
Heat the Oil: Meanwhile, fill a Dutch oven or heavy-bottomed pot with about 2 inches of neutral frying oil. Heat the oil to 355°F (180°C). A kitchen thermometer is useful here to ensure the oil is at the correct temperature for frying.
Prepare for Frying: Place a wire rack over a baking sheet lined with paper towels. This will be for draining the fried donuts and allows any excess oil to drip off. Set it aside while preparing to fry.
Fry the Donuts: Use a spring-loaded two-tablespoon scoop to portion out the batter directly into the hot oil. Fry 6 to 8 donuts at a time, flipping them after about 3 minutes to achieve an even golden brown color. Use a slotted wooden spoon to transfer them to the wire rack once they are done. Be sure to allow the oil to return to 355°F between batches to ensure great frying.
Make the Glaze: While the donuts are cooling, it’s time to prepare the blueberry glaze. In a mixing bowl, whisk together the powdered sugar, freeze-dried blueberry powder, whole milk, and blueberry emulsion or extract until the mixture is smooth. To achieve a thin glaze that easily coats the donuts, microwave this mixture for about 1 minute until warm and runny.
Glaze the Donuts: Once the donuts are cool enough to handle, dip each one into the glaze, using a slotted spoon to remove them. Allow any excess glaze to drip off before setting the glazed donuts back on the wire rack. Repeat this process until all the donuts are glazed.

How to Serve Blueberry Cake Donuts with Blueberry Glaze

These blueberry cake donuts are best served fresh. You can enjoy them as a morning treat with coffee, or serve them as dessert at a gathering. They can also be garnished with extra freeze-dried blueberries for a pop of color. For a fun twist, serve them with a side of whipped cream or vanilla ice cream for an indulgent treat!

How to Store Blueberry Cake Donuts with Blueberry Glaze

While these donuts are best enjoyed fresh, you can store them to enjoy later. Allow the glazed donuts to cool completely before storing them. Place them in an airtight container at room temperature. They will keep well for 2-3 days. If you want to extend their shelf life, consider freezing them. Wrap each donut individually in plastic wrap and place them in a freezer-safe bag. You can reheat them in the microwave for a few seconds to bring back their softness.

Tips to Make Blueberry Cake Donuts with Blueberry Glaze

Measurement Matters: For the flour, spoon it into a measuring cup and level it off to avoid packing it down. This ensures you use the accurate amount needed for the recipe.
Bear in Mind the Oil Temperature: Consistently maintain the oil around 355°F while frying. If the temperature is too low, the donuts will absorb excess oil; if too high, they will brown too quickly without cooking through.
Don’t Overmix: When combining dry and wet ingredients, mix just until combined. Overmixing can create dense donuts instead of the fluffy texture you want.
Customize the Glaze: Feel free to experiment with the flavor of the glaze. You can add lemon zest or use different extracts to enhance the flavor profile.

Variation

If you want to switch things up a bit, you can modify this recipe in several ways. You might consider adding a slight lemon zest to both the donut batter and glaze for a refreshing twist. Alternatively, incorporate different fruits, like raspberries or blackberries, to vary the flavor. You could also try making these donuts in a baked version using a donut pan if you want to skip frying altogether. This will create a slightly different texture but can be a healthier option!

FAQs

Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries, but it’s best to keep them whole and dust them with a little flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking or frying.
What other toppings can I use instead of glaze?
If you prefer not to use glaze, you can toss the donuts in powdered sugar or a cinnamon-sugar mixture after frying for an alternative coating.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to let it sit at room temperature for a bit before frying.
What is blueberry emulsion, and can I substitute it?
Blueberry emulsion is a flavoring agent that enhances the blueberry taste in the glaze. If you don’t have it, you can substitute it with blueberry extract, but the flavor may not be as strong.
How do I know when the donuts are done frying?
Donuts are done when they turn golden brown and have puffed up slightly. You can also test one donut by breaking it open to make sure it’s cooked through. If it’s still doughy in the center, continue frying for a minute longer.

By following this recipe, you’ll create beautiful, delicious Blueberry Cake Donuts with Blueberry Glaze that are sure to impress friends and family alike! Enjoy your delightful treat today.

Blueberry Cake Donuts with Blueberry Glaze

Print Recipe

Delicious and fluffy blueberry cake donuts topped with a homemade blueberry glaze, perfect for any occasion.

Author: lila-monroe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
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 (vegetable, canola, or avocado)
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

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and fine sea salt.
Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted butter, buttermilk, egg, sour cream, and vanilla bean paste until smooth.
Mix and Chill: Gently fold the dry ingredients into the wet mixture, then incorporate the frozen blueberries. Refrigerate for about 30 minutes.
Heat the Oil: Fill a pot with about 2 inches of oil and heat it to 355°F (180°C).
Prepare for Frying: Set a wire rack over a baking sheet lined with paper towels.
Fry the Donuts: Scoop batter into hot oil and fry 6 to 8 donuts until golden brown, about 3 minutes per side.
Make the Glaze: Whisk together powdered sugar, freeze-dried blueberry powder, milk, and blueberry emulsion until smooth. Microwave to thin if needed.
Glaze the Donuts: Dip cooled donuts into the glaze and let excess drip off. Set on a wire rack.

Notes

Best served fresh. Can be stored in an airtight container at room temperature for 2-3 days. For longer storage, freeze individually wrapped donuts.

Nutrition

Serving Size: 1 donut
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: blueberry donuts, cake donuts, dessert, sweet treat, fried donuts

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