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Blueberry Cake Donuts: The Ultimate Guide to Baking Perfection

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Fluffy and delicious homemade blueberry cake donuts, fried to golden perfection and topped with a sweet vanilla glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries, gently rinsed and dried
  • Vegetable oil, for frying
  • 2 cups powdered sugar
  • 1/4 cup milk (or more, as needed)
  • 1 teaspoon vanilla extract
  • Optional: A few drops of blue food coloring

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. Cream Sugar and Wet Ingredients: In a separate bowl, whisk together the granulated sugar, buttermilk, melted and cooled butter, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  4. Fold in Blueberries: Gently fold in the fresh blueberries. Be careful not to crush the blueberries.
  5. Chill the Batter: Cover and refrigerate the batter for at least 30 minutes (up to 2 hours).
  6. Prepare Frying Station: Line a baking sheet with paper towels.
  7. Heat the Oil: Pour about 3 inches of vegetable oil into a deep pot. Heat over medium heat to 350°F (175°C).
  8. Shape the Donuts:
    • Using a Donut Cutter: Roll out the chilled batter to about 1/2-inch thickness. Use a donut cutter to cut out the donuts. Re-roll the scraps and cut out more donuts until all the batter is used.
    • Piping the Batter: Transfer the chilled batter to a large piping bag fitted with a large round tip. Pipe circles of batter directly into the hot oil, cutting the batter with scissors or a knife as you pipe.
  9. Fry the Donuts: Carefully place 2-3 donuts into the hot oil at a time. Fry for about 2-3 minutes per side, or until golden brown and cooked through.
  10. Drain the Donuts: Use a slotted spoon to remove the donuts and place them on the prepared baking sheet to drain. Allow to cool slightly.
  11. Combine Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
  12. Add Food Coloring (Optional): If you want to add a touch of color to your glaze, add a few drops of blue food coloring and stir until evenly combined.
  13. Glaze the Donuts: Dip each donut into the glaze, coating it completely.
  14. Let the Glaze Set: Place the glazed donuts on a wire rack to allow the excess glaze to drip off. Let the glaze set for about 15-20 minutes before serving.
  15. Serve and Enjoy: Serve the blueberry cake donuts immediately and enjoy! They are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

Notes

  • Don’t overmix the batter.
  • Chilling the batter is important.
  • Maintain the oil temperature at 350°F (175°C).
  • Don’t overcrowd the pot when frying.
  • Use fresh blueberries for the best flavor.
  • Adjust the glaze consistency to your liking.
  • For Lemon Blueberry Donuts: Add 1 tablespoon of lemon zest to the batter.
  • For Cinnamon Sugar Donuts: Toss warm donuts in cinnamon sugar instead of glazing.
  • For Chocolate Glazed Donuts: Add 1/4 cup cocoa powder to the glaze.
  • For Maple Glazed Donuts: Use maple extract instead of vanilla and maple syrup instead of milk in the glaze.

Find it online: https://www.yumbymika.com/blueberry-cake-donuts/