Blueberry Cake Donuts with Blueberry Glaze
Indulge in the delightful experience of homemade Blueberry Cake Donuts with Blueberry Glaze. These golden, fluffy treats are fried to perfection and enveloped in a sweet blueberry glaze that brings a burst of fruity flavor to every bite. Ideal for breakfast, brunch, or dessert, they are sure to impress family and friends alike.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 25 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 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 (like vegetable, canola, or avocado oil)
- 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
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, combine sugar, melted butter, buttermilk, egg, sour cream, and vanilla; mix well.
- Fold in dry ingredients until just combined; gently add frozen blueberries. Refrigerate for 30 minutes.
- Heat oil in a Dutch oven to 355°F (180°C). Prepare a wire rack over paper towels.
- Use a scoop to drop dough into hot oil; fry for about 3 minutes per side until golden brown.
- For the glaze, whisk powdered sugar with milk and blueberry powder until smooth.
- Dip each donut into the glaze until coated; let excess drip off before placing on the wire rack.
Nutrition
- Serving Size: 1 donut (45g)
- Calories: 190
- Sugar: 15g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg