Blueberry Cake Donuts with Blueberry Glaze Recipe
If you’re craving a treat that perfectly balances fluffy, tender texture with bursts of sweet, tangy fruit, these Blueberry Cake Donuts with Blueberry Glaze are exactly what you need. Imagine cake donuts that are moist and lightly crisp on the outside, generously studded with juicy wild blueberries, all finished with a luscious, vibrant blueberry glaze that adds a beautiful pop of color and flavor. This delightful recipe turns humble ingredients into an extraordinary breakfast or snack that’s bound to make your kitchen smell like a bakery and your taste buds sing with joy.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, delivering just the right texture, flavor, and color to your Blueberry Cake Donuts with Blueberry Glaze. From the tangy buttermilk that keeps them moist to the wild blueberries that add little bursts of freshness, this list is simple but powerful.
- 2 cups all-purpose flour: The foundation for your donuts, giving structure to keep them light and fluffy.
- 2 teaspoons baking powder: Helps the donuts rise perfectly to a tender, cakey texture.
- 1/2 teaspoon fine sea salt: Enhances all the flavors without overpowering the sweetness.
- 1/2 cup granulated sugar: Adds sweetness balanced by the blueberries’ natural tartness.
- 4 tablespoons salted European butter (melted): Brings richness and a slight buttery softness to the donut cake.
- 1/2 cup + 2 tablespoons buttermilk: Keeps the donuts moist and adds a tender crumb with a slight tang.
- 1 large egg: Binds everything together and contributes to the tender crumb.
- 1/4 cup sour cream: Adds moisture along with a subtle tang enhancing depth of flavor.
- 1 teaspoon vanilla bean paste: Infuses a warm, sweet aroma that complements the berries beautifully.
- 2/3 cup frozen wild blueberries: Bursting with flavor, these add vibrant color and juicy pops in every bite.
- Neutral frying oil (vegetable, canola, or avocado): Perfect for frying without interfering with flavor.
- 3 cups powdered sugar: Forms the sweet base of that dreamy blueberry glaze.
- 1/4 cup + 2-3 tablespoons whole milk: Adjusts glaze consistency for that perfect smooth drip.
- 1/4 cup freeze-dried blueberry powder: Packs an intense blueberry flavor and bright purple hue into the glaze.
- 1 teaspoon blueberry emulsion or extract: A final flavor boost giving the glaze extra blueberry punch.
How to Make Blueberry Cake Donuts with Blueberry Glaze
Step 1: Mix Dry Ingredients
Start by whisking together your all-purpose flour, baking powder, and fine sea salt in a medium bowl. This blend ensures your donuts rise evenly and have that perfect cakey texture every time.
Step 2: Combine Wet Ingredients
In a larger bowl, whisk sugar, melted European butter, buttermilk, egg, sour cream, and vanilla bean paste until smooth and well combined. Each ingredient adds moisture and richness, creating a luscious donut batter ready for blueberries.
Step 3: Gently Fold in Dry Ingredients and Blueberries
Carefully fold your dry ingredients into the wet until just combined—overmixing would toughen your donuts. Then fold in the frozen wild blueberries to distribute bursts of flavor evenly throughout the batter. Cover and refrigerate the dough for 30 minutes to let it rest and thicken slightly.
Step 4: Heat Your Oil for Frying
Fill a heavy-bottomed pot or Dutch oven with about 2 inches of neutral oil and heat it to 355°F. Maintaining this temperature is key to creating light, crisp donuts without soaking up too much oil.
Step 5: Fry the Donuts
Using a two-tablespoon spring-loaded scoop, drop dollops of dough directly into the hot oil. Fry in batches of 6 to 8 donuts at a time, cooking about 3 minutes, flipping once for even golden color. Transfer cooked donuts to a wire rack over a paper towel-lined pan to drain excess oil. Keep your oil hot between batches for consistent results.
Step 6: Create the Blueberry Glaze
Whisk together powdered sugar, freeze-dried blueberry powder, whole milk, and blueberry emulsion until glossy and smooth. Warm the glaze in the microwave for a minute to make it perfectly runny for dipping.
Step 7: Dip and Coat Your Donuts
One at a time, toss your warm donuts in the blueberry glaze until fully coated. Use a slotted spoon to lift them out, tapping off any extra glaze before placing them back on the wire rack to set. This glaze adds the perfect pop of color and that irresistible fruity finish.
How to Serve Blueberry Cake Donuts with Blueberry Glaze
Garnishes
To elevate these Blueberry Cake Donuts with Blueberry Glaze, consider sprinkling a little extra freeze-dried blueberry powder or powdered sugar on top for a delicate, snowy effect. Fresh blueberries make a lovely garnish too, adding a refreshing contrast and enhancing the blueberry theme beautifully.
Side Dishes
Pair these donuts with a cup of rich coffee or a creamy vanilla latte for a cozy morning treat. They also complement fresh fruit salads or a simple yogurt parfait, balancing sweet richness with light, fresh flavors to round out your breakfast or snack time.
Creative Ways to Present
Turn your donut experience into a festive occasion by arranging them on a tiered dessert stand with edible flowers or fresh blueberry sprigs for a rustic yet elegant look. Serve alongside small bowls of blueberry jam or whipped cream for dipping, creating an interactive and memorable treat-sharing experience.
Make Ahead and Storage
Storing Leftovers
Your Blueberry Cake Donuts with Blueberry Glaze will keep well stored in an airtight container at room temperature for up to two days. Be mindful that the glaze can soften the donuts slightly over time but they’ll still be delightful for a quick snack.
Freezing
If you want to keep these donuts longer, freeze them unfrosted by wrapping each donut individually in plastic wrap, then placing them in a freezer-safe bag. When you’re ready, thaw at room temperature and prepare the glaze fresh before serving for the best flavor and texture.
Reheating
To bring your donuts back to life, gently warm them in a 300°F oven for 5 to 7 minutes. Avoid microwaving as it can make them soggy. After reheating, dip in fresh glaze or enjoy plain for a warm, satisfying bite.
FAQs
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work just as well and can provide a slightly different texture. If using fresh, gently fold them in to avoid crushing, and you may want to pat them slightly dry to prevent excess moisture in the batter.
What if I don’t have blueberry emulsion or extract?
No worries! If you can’t find blueberry emulsion, a little lemon zest or vanilla extract can be a nice substitute to add some brightness to the glaze, though it won’t have the pure blueberry flavor.
Is deep frying necessary, or can I bake these donuts?
While frying gives these Blueberry Cake Donuts with Blueberry Glaze their signature crisp exterior and tender crumb, they can be baked too. Use a donut pan and bake at 375°F for about 12-15 minutes, though you’ll miss that delightful fried aroma.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a plant-based alternative, use a dairy-free buttermilk made from almond or soy milk and vinegar, and replace sour cream with a dairy-free yogurt or coconut cream to keep the moisture and tang.
Why do I need to refrigerate the dough before frying?
Chilling the batter helps it firm up, making it easier to scoop and fry neatly. It also improves the texture, resulting in donuts that hold their shape and have a tender crumb without spreading too much in the hot oil.
Final Thoughts
You truly can’t go wrong with these Blueberry Cake Donuts with Blueberry Glaze. They bring together the best parts of fruity freshness and indulgent comfort food in every bite. I hope you give this recipe a whirl and find yourself reaching for donut number two before anyone notices. There’s just something magical about homemade donuts that makes every moment a little sweeter!
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Blueberry Cake Donuts with Blueberry Glaze Recipe
- Total Time: 45 minutes
- Yield: Approximately 18–20 donuts 1x
- Diet: Vegetarian
Description
Delight in these Blueberry Cake Donuts with a luscious blueberry glaze, featuring a tender, fluffy texture infused with wild blueberries and topped with a vibrant, sweet blueberry glaze made from freeze-dried blueberry powder and blueberry extract. Perfect as a homemade treat for breakfast or dessert.
Ingredients
Dry 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
Wet Ingredients
- 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
For Frying
- Neutral frying oil (vegetable, canola, or avocado oil)
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
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, melted salted European butter, buttermilk, egg, sour cream, and vanilla bean paste until well combined and smooth.
- Incorporate Dry and Blueberries: Gently fold the dry ingredients into the wet ingredients until just nearly combined. Then fold in the frozen wild blueberries carefully to avoid breaking them. Cover the bowl and refrigerate the dough for 30 minutes to firm up.
- Prepare Oil for Frying: While the dough chills, fill a Dutch oven or heavy-bottomed pot with 2 inches of neutral frying oil and heat it to 355°F (180°C) using a thermometer to maintain accurate temperature.
- Prepare Draining Area: Set up a wire rack over a baking sheet lined with paper towels. This will allow excess oil to drain from the fried donuts efficiently.
- Fry Donuts: Using a spring-loaded two-tablespoon scoop, carefully drop portions of dough straight into the hot oil. Fry for about 3 minutes, flipping once to ensure even golden color on both sides. Transfer cooked donuts to the prepared wire rack using a slotted wooden spoon. Fry 6 to 8 donuts per batch and ensure the oil temperature returns to 355°F before adding more dough.
- Make Blueberry Glaze: Whisk together powdered sugar, freeze-dried blueberry powder, whole milk, and blueberry emulsion until smooth. Microwave the glaze for 1 minute to warm and make it runny for easy coating.
- Glaze Donuts: Toss each donut in the warm blueberry glaze until fully coated. Use a slotted spoon to remove excess glaze by tapping it gently on the side of the bowl, then place donuts back on the wire rack to set.
Notes
- For best measuring of flour, spoon flour into the measuring cup and level off with a knife to avoid packing and ensure accurate amount.
- Use frozen wild blueberries rather than fresh to prevent bleeding of color into the dough before frying.
- Maintain oil temperature carefully to avoid greasy or undercooked donuts.
- Blueberry emulsion enhances the blueberry flavor more strongly than extract; use as preferred.
- Donuts are best enjoyed fresh on the day they are made for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry cake donuts, blueberry glaze, fried donuts, wild blueberries, homemade donuts, breakfast donuts
