Introduction

These blueberry cake donuts offer a delightful twist on a classic treat, combining tender cake-like texture with juicy bursts of dried blueberries. Finished with a smooth vanilla glaze, they’re perfect for breakfast or a sweet snack anytime.

A close-up image of several brown glazed donuts stacked on each other, each donut showing a shiny, smooth glaze layer covering the entire surface with a slightly cracked texture, sitting on a white marbled surface. The glaze gives the donuts a shiny light brown color with some parts reflecting light softly, and the donuts have a slightly rough texture around the edges with visible donut holes in the center. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Chop the dried blueberries into 3-4 pieces and place them in a bowl. Pour about half a cup of boiling water over them and let sit for 5 minutes until softened. Drain through a fine mesh sieve.
Step 2: Melt the butter in a bowl, then beat in the sugar until fluffy. Add sour cream, egg yolks, and vanilla, stirring well to combine and scraping down the sides.
Step 3: Add the flour, baking powder, and salt to the wet ingredients. Stir until the flour is mostly incorporated, then fold in the drained blueberries until evenly distributed with no flour streaks.
Step 4: Transfer the dough onto a round of plastic wrap and press it to 1-2 inches thick. Wrap tightly and refrigerate for 1-2 hours, or up to 24 hours, to firm up the dough.
Step 5: When chilled, lightly flour a work surface and roll out the dough to about 1 inch thick. Cut out 3-4 inch circles, then use a 1 inch cutter to create donut holes from the centers.
Step 6: Set aside the cut donuts. Gather leftover dough edges, press them together, and roll out again to cut more donuts. Avoid re-rolling more than twice to prevent toughness.
Step 7: Pour 3-4 inches of neutral oil (such as canola or peanut oil) into a medium pot. Heat over medium until the oil reaches 375°F (190°C), using a candy/fry thermometer for accuracy.
Step 8: Fry 2-3 donuts at a time, cooking each side for 1 to 1½ minutes until deep golden brown. Use a long-handled fork to turn them. Drain on a baking rack set over a sheet pan.
Step 9: Check for doneness by cutting one donut open; if uncooked inside, adjust oil temperature accordingly before continuing.
Step 10: To make the glaze, whisk together milk, powdered sugar, and vanilla until smooth. Dip each warm donut into the glaze, letting excess drip off before placing on a rack to set.

Tips & Variations

Use dried blueberries soaked in boiling water to revive their juiciness without adding excess moisture to the dough.
For a fluffier donut texture, substitute cake flour for all-purpose flour plus cornstarch.
Try adding a pinch of cinnamon or lemon zest to the dough for a flavor twist.
Leftover donut holes can be fried and glazed or simply dusted with powdered sugar for a tasty bite-sized treat.

Storage

Store donuts in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze glazed donuts in a single layer wrapped tightly in plastic wrap for up to 1 month. Thaw at room temperature and refresh by warming briefly in the oven if desired.

How to Serve

The image shows a close-up of a pile of golden brown glazed donuts with a shiny, slightly cracked glaze covering their surfaces. The donuts have a rough texture with small holes in the center. They are stacked unevenly on top of each other on a white marbled surface with a black and white checkered cloth in the blurry background. The glaze looks smooth and glossy with some areas reflecting light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of dried?

Fresh blueberries contain more moisture, which can affect the dough texture. If using fresh, reduce other liquids slightly and handle the dough gently to avoid sogginess.

What is the best oil for frying these donuts?

Choose neutral, high smoke point oils like canola, vegetable, peanut, sunflower, or avocado oil for safe frying and clean flavor. Avoid olive oil or butter as they can burn at high temperatures.