Blueberry Cake Donuts with Vanilla Glaze Recipe

Introduction

These blueberry cake donuts are a delightful treat with a tender crumb and bursts of sweet, tangy dried blueberries. Finished with a simple vanilla glaze, they make the perfect homemade indulgence for breakfast or dessert.

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

1. Step 1: Chop the dried blueberries into 3-4 pieces. Place them in a bowl and pour about 1/2 cup boiling water over them. Let sit for 5 minutes until soft, then drain using a fine mesh sieve.
2. Step 2: Melt the butter in a bowl. Beat in the sugar until fluffy. Add sour cream, egg yolks, and vanilla, stirring to combine well and scraping down the sides.
3. Step 3: Add flour, baking powder, and salt to the wet mixture. Stir until mostly incorporated, then fold in the drained blueberries until no flour streaks remain and berries are evenly distributed.
4. Step 4: Place the dough onto plastic wrap and press it into a 1-2 inch thick disc. Wrap tightly and refrigerate for 1-2 hours or up to 24 hours to firm up the dough.
5. Step 5: When chilled, lightly flour a surface and roll the dough to about 1 inch thick. Cut out 3-4 inch circles, then use a 1 inch cutter to punch out the centers.
6. Step 6: Gather the dough scraps, press together, and roll out again to cut more donuts. Avoid re-rolling more than twice to keep donuts tender.
7. Step 7: Pour 3-4 inches of neutral oil into a medium pot, attach a thermometer, and heat to 375°F (190°C). Fry 2-3 donuts at a time for 1 1/2 minutes per side until deep golden brown.
8. Step 8: Drain fried donuts on a rack over a baking sheet. Check one by cutting it open to ensure it’s cooked through; adjust oil temperature if needed.
9. Step 9: For the glaze, heat milk until steaming (not boiling). Gradually whisk in powdered sugar until smooth and pourable. Stir in vanilla.
10. Step 10: Dip each donut into the glaze, coating both sides. Let excess drip off and place on a cooling rack to set before serving.

Tips & Variations

• Use cake flour for a lighter donut texture or substitute all-purpose flour with cornstarch for a similar effect.
• If you don’t have dried blueberries, fresh or frozen can work; just adjust moisture accordingly.
• Try adding lemon zest to the glaze for a fresh citrus twist.
• Keep oil temperature steady to avoid greasy or undercooked donuts.

Storage

Store glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed donuts in a sealed bag for up to 1 month and glaze after thawing. Reheat gently in a warm oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these donuts instead of frying?

Yes, you can bake them at 375°F (190°C) for about 12-15 minutes until lightly golden, but frying produces the classic crispy exterior and tender inside.

Why soak the dried blueberries in hot water?

Soaking softens the dried blueberries, preventing them from drawing moisture out of the dough and helps them distribute evenly without drying out the donuts.

Blueberry Cake Donuts with Vanilla Glaze Recipe

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★★★★★

4.7 from 60 reviews

These Blueberry Cake Donuts are a delightful treat, featuring a tender cake-like texture studded with soft dried blueberries and coated with a smooth vanilla glaze. The dough is made rich with butter and sour cream, ensuring moistness and flavor. After chilling, the donuts are rolled out, cut, and fried to a perfect golden brown, then dipped in a sweet vanilla glaze that adds the perfect finishing touch. Ideal for a special breakfast or an indulgent snack.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes (including chilling time)
• Yield: Approximately 12 donuts plus donut holes 1x
• Category: Dessert
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Donut Dough

• 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 plus 55 grams cornstarch
• 2 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (80 grams) dried blueberries

Glaze

• 1/2 cup milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract or vanilla bean paste

Instructions

1. Prepare Blueberries: Chop the dried blueberries into 3-4 pieces and place them in a bowl. Pour about half a cup of boiling water over the blueberries and let them soak for 5 minutes until softened. Drain them using a fine mesh sieve and set aside.
2. Make the Dough: In a bowl, melt the butter, then beat in granulated sugar until fluffy. Add sour cream, egg yolks, and vanilla extract or vanilla bean paste, stirring until well combined. In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until mostly incorporated. Fold in the drained blueberries until fully distributed, making sure no flour streaks remain.
3. Chill the Dough: Transfer the dough onto a plastic wrap disc, press to flatten it to 1-2 inches thick, wrap tightly, and refrigerate for 1-2 hours or up to 24 hours. Chilling solidifies the butter, creating easier-to-handle dough.
4. Roll and Cut Donuts: Once chilled, flour a work surface and roll the dough out to about 1-inch thickness. Use a 3-4 inch round cutter to cut out donuts, then use a 1-inch cutter to cut out the donut holes. Gather and re-roll the remaining dough once or twice for additional donuts—avoid over-rolling to prevent toughness.
5. Heat Oil for Frying: Pour 3-4 inches of a neutral, high smoke point oil (such as canola, vegetable, peanut, sunflower, or avocado oil) into a medium pot with high sides. Attach a candy/fry thermometer and heat the oil over medium heat until it reaches 375°F (190°C).
6. Fry the Donuts: Carefully lower 2-3 donuts into the hot oil. Fry for 1 1/2 minutes on the first side, then using a long-handled fork, turn and fry for another 1 to 1 1/2 minutes until the donuts are golden brown. Remove donuts and place them on a wire rack set over a baking sheet to drain excess oil. Adjust oil temperature between batches as needed to ensure even cooking.
7. Prepare the Glaze: In a small pot, heat 1/2 cup milk until steaming but not boiling. Gradually whisk in 4 cups powdered sugar until the glaze is smooth and runs easily but is not too thin or milky. Stir in 1 teaspoon vanilla extract or vanilla bean paste.
8. Glaze the Donuts: Dip each cooled donut into the glaze, flipping to coat both sides. Allow excess glaze to drip off, then place back on the wire rack to set. Use a fork to dip and lift the donuts to avoid messy hands.

Notes

• Do not re-roll the dough more than twice to avoid tough and chewy donuts.
• Use a candy/fry thermometer to maintain consistent oil temperature around 375°F for perfect frying.
• Dry blueberries can be substituted with fresh blueberries, but reduce soaking and moisture to prevent sogginess.
• Ensure glaze thickness is right—runny enough to coat but thick enough not to drip excessively.
• Can store leftover donuts unglazed and reheat lightly before glazing for fresh taste.

Keywords: blueberry cake donuts, homemade donuts, fried donuts, blueberry dessert, glazed donuts