Description
Delight in these homemade Blueberry Cake Donuts topped with a luscious blueberry glaze. Made with frozen wild blueberries folded into a tender cake batter and fried to golden perfection, then dipped in a vibrant blueberry glaze for a perfect balance of sweet and fruity flavors.
Ingredients
Scale
Cake Donut Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 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
- Neutral frying oil, such as 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
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Set aside for later use.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted salted European butter, buttermilk, large egg, sour cream, and vanilla bean paste until smooth and thoroughly combined.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients just until almost combined to avoid overmixing. Then carefully fold in the frozen wild blueberries until evenly distributed. Cover the bowl and refrigerate the batter for 30 minutes to chill.
- Heat Oil: Meanwhile, fill a Dutch oven or heavy-bottomed pot with 2 inches of neutral frying oil and heat it to 355°F, suitable for deep frying the donuts.
- Prepare Rack: Place a wire rack over a paper towel-lined baking sheet to drain the fried donuts. Set this station up near the cooking area.
- Fry Donuts: Using a spring-loaded two-tablespoon scoop, carefully drop portions of dough directly into the hot oil. Fry the donuts for 3 minutes, flipping them once halfway through to ensure even golden color. Use a slotted wooden spoon to transfer donuts to the wire rack. Fry in batches of 6 to 8, making sure the oil returns to 355°F between batches.
- Make Glaze: In a medium bowl, whisk together the powdered sugar, freeze-dried blueberry powder, whole milk, and blueberry emulsion or extract until smooth. Microwave the mixture for 1 minute until the glaze is warm and runny for easier coating.
- Glaze Donuts: Toss each fried donut individually in the warm blueberry glaze until fully covered. Remove them with a slotted spoon, gently tapping off excess glaze. Return the glazed donuts to the wire rack to set before serving.
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale for best baking results; do not scoop flour directly with measuring cups.
- Store leftover donuts in an airtight container at room temperature for 2 to 3 days to keep them fresh.
- For a stronger blueberry flavor, use blueberry emulsion or extract; omitting this will result in a milder blueberry taste.
- Use only frozen wild blueberries in this recipe, as their small size and flavor intensity are ideal and can be found in the frozen fruit section near regular blueberries.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
