Description
Homemade blueberry cake donuts deliver a perfect balance of sweet and tangy flavors. Rich buttermilk batter studded with fresh berries creates a delightful breakfast or dessert treat you’ll want to savor.
Ingredients
Scale
- 3 ¼ cups (370 grams) cake flour (or 315 grams all-purpose flour + 55 grams cornstarch)
- ⅔ cup (132 grams) granulated sugar
- 2 ¼ tsps baking powder
- 1 tsp salt
- 2 large egg yolks
- ½ cup (80 grams) dried blueberries
- 3 tbsps (42 grams) butter, melted
- ⅔ cup (160 grams) sour cream
- 1 tsp vanilla extract or vanilla bean paste
- 4 cups powdered sugar
- ½ cup milk
- 1 tsp vanilla extract or vanilla bean paste
Instructions
- Rehydration: Submerge dried blueberries in boiling water for 5 minutes, drain thoroughly using a fine mesh sieve, and set aside.
- Batter Preparation: Cream butter and sugar until fluffy, then blend in sour cream, egg yolks, and vanilla extract until smooth. Gradually incorporate flour, baking powder, and salt, mixing until just combined with no visible dry ingredients.
- Dough Development: Gently fold rehydrated blueberries into the batter, ensuring even distribution. Transfer dough onto plastic wrap, flatten to 1-2 inches thick, wrap tightly, and refrigerate for 1-2 hours to firm up.
- Shaping: On a lightly floured surface, roll chilled dough to 1-inch thickness. Use circular cutters to create classic donut shapes, collecting and re-rolling scraps minimally to maintain tenderness.
- Frying: Heat neutral oil in a medium pot to 375°F, monitoring temperature with a candy thermometer. Carefully lower 2-3 donuts into hot oil, frying 1 1/2 minutes per side until golden-brown.
- Draining and Glazing: Transfer fried donuts to a wire rack over a baking sheet to drain excess oil. Prepare glaze by warming milk, whisking in powdered sugar until smooth, and adding vanilla extract. Dip each donut, allowing excess glaze to drip off before placing on cooling rack.
Notes
- Prevent Tough Texture: Limit dough re-rolling to maintain tender, soft donuts.
- Precise Temperature Control: Use a candy thermometer to keep oil at 375°F for consistent, even frying.
- Enhance Blueberry Flavor: Rehydrate dried blueberries in boiling water to plump and intensify their taste.
- Smooth Glaze Technique: Gradually whisk powdered sugar into warm milk for a glossy, lump-free coating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 319
- Sugar: 37 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg