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

Scale

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