Blueberry Cake Donuts

Blueberry Cake Donuts: A Sweet and Fruity Treat

If you’re looking for a homemade donut recipe that’s easy to make and bursting with flavor, these Blueberry Cake Donuts are the perfect choice. Soft, tender, and filled with sweet blueberries, these donuts are fried to golden perfection and coated in a delicious vanilla glaze. Whether you’re serving them as a special breakfast or a treat with your afternoon coffee, these donuts are sure to be a hit!

Ingredients:

For the Donuts:

• 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

Directions:

1. Making the Dough:

• Soften the blueberries: Start by chopping the dried blueberries into 3-4 pieces. Place them in a bowl and pour about half a cup of boiling water over the pieces. Let them sit for 5 minutes to soften, then drain the water using a fine mesh sieve.
• Mix the wet ingredients: In a bowl, melt the butter and beat in the granulated sugar until light and fluffy. Stir in the sour cream, egg yolks, and vanilla extract or vanilla bean paste until well combined.
• Add the dry ingredients: Mix in the cake flour (or the all-purpose flour and cornstarch mixture), baking powder, and salt. Stir until the flour is mostly incorporated, then gently fold in the softened blueberries, ensuring the dough is mixed without any flour streaks.
• Chill the dough: Place the dough onto a piece of plastic wrap and flatten it to about 1-2 inches thick. Wrap the dough tightly and refrigerate for at least 1-2 hours or up to 24 hours.

2. Rolling and Cutting the Donuts:

• Roll out the dough: After chilling, lightly flour your work surface and roll out the dough to about 1 inch thick. Use a 3-4 inch round cutter to cut out the donuts, and a 1-inch cutter for the centers (or use a bottle cap for the centers if needed).
• Re-roll scraps: Gather the dough scraps, re-roll them, and cut out more donuts. Try to limit re-rolling the dough to two times to prevent the donuts from becoming tough.

3. Frying the Donuts:

• Heat the oil: Pour 3-4 inches of neutral-flavored oil (like canola or vegetable oil) into a medium pot and heat to 375°F (190°C). Use a candy or fry thermometer to monitor the temperature for consistent results.
• Fry the donuts: Fry 2-3 donuts at a time, cooking the first side for about 1 1/2 minutes, then flipping and cooking the second side for another 1 to 1 1/2 minutes, or until the donuts are golden brown.
• Cool the donuts: Remove the donuts from the oil and place them on a cooling rack set over a baking sheet to drain. Check one donut to ensure it’s cooked through, and adjust the oil temperature as needed between batches.

4. Glazing the Donuts:

• Make the glaze: In a small pot, heat the milk until it is steaming but not boiling. Gradually whisk in the powdered sugar until the glaze is smooth and flows easily. Add the vanilla extract or vanilla bean paste and stir to combine.
• Glaze the donuts: Dip each cooled donut into the glaze, making sure to coat both sides. Let the excess glaze drip off before placing the donuts back on the cooling rack to set.

Recipe Notes:

• Dried vs. Fresh Blueberries: This recipe calls for dried blueberries, which provide a concentrated flavor and won’t add excess moisture to the dough. If you prefer fresh blueberries, make sure to toss them lightly in flour before folding them into the dough.
• Chilling the Dough: Chilling the dough is essential to help the donuts hold their shape while frying. If you’re short on time, even a 1-hour chill will make a big difference.

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes (excluding dough chilling time)
• Servings: 12 donuts
• Calories: 310 kcal per donut

These Blueberry Cake Donuts are soft, fluffy, and bursting with blueberry flavor, making them an irresistible treat for breakfast or dessert. The sweet vanilla glaze adds a delicious touch of sweetness, complementing the tartness of the blueberries. Give this recipe a try for a special weekend treat or to impress guests at your next brunch gathering!

Print