Description
Delight in these homemade Blueberry Cake Donuts, featuring tender, cake-like dough packed with juicy dried blueberries, fried to golden perfection, and finished with a sweet vanilla glaze. Perfect for breakfast or a special treat, these donuts combine a rich, moist texture with a crisp exterior and a luscious sugary coating.
Ingredients
Dry Ingredients
- 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
- 4 cups powdered sugar
Wet 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 (for dough)
- 2/3 cup (160 grams) sour cream
- 1/2 cup milk (for dough)
- 1/2 cup milk (for glaze)
- 1 teaspoon vanilla extract or vanilla bean paste (for glaze)
Frying Oil
- Neutral flavored, high-smoke point oil such as canola, vegetable, peanut, sunflower, or avocado oil (3-4 inches deep for frying)
Instructions
- Soften the Blueberries: Chop the dried blueberries into 3-4 pieces and place them in a bowl. Pour about a half cup of boiling water over them and let sit for 5 minutes until softened. Drain thoroughly in a fine mesh sieve.
- Make the Dough Base: Melt the butter in a bowl. Beat in the granulated sugar until fluffy. Add the sour cream, egg yolks, and vanilla extract, stirring well until fully combined, scraping the bowl's sides as needed.
- Combine Dry Ingredients: In a separate bowl, mix the cake flour, baking powder, and salt. Gradually stir these into the wet mixture until mostly incorporated.
- Add Blueberries and Finish Batter: Fold the softened and drained blueberries into the batter, stirring until no flour streaks remain and blueberries are evenly distributed.
- Chill the Dough: Place the dough onto a disc of plastic wrap and flatten it to 1-2 inches thickness. Wrap tightly and refrigerate for 1-2 hours or up to 24 hours to allow the butter to solidify, making the dough easier to handle.
- Roll Out Dough: On a floured surface, roll the chilled dough to about 1 inch thick.
- Cut Donuts: Use a 3-4 inch cutter to cut out donut shapes. Use a 1-inch cutter to cut out the centers, forming donut holes.
- Re-roll Dough: Gather scraps, press together gently, and re-roll to cut more donuts. Limit re-rolling to twice to avoid tough, chewy donuts.
- Prepare Oil for Frying: In a medium pot with high sides, pour 3-4 inches of neutral oil. Attach a candy thermometer and heat over medium until the oil reaches 375°F (190°C).
- Fry Donuts: Carefully place 2-3 donuts in the hot oil. Fry for 1 1/2 minutes on the first side, then flip using a long-handled metal or wooden fork. Fry another 1 to 1 1/2 minutes until the donuts are deep golden brown.
- Drain Donuts: Remove donuts and place on a baking rack over a sheet to catch drips. Check one donut by cutting it open to ensure it is cooked through. Adjust oil temperature as needed.
- Make the Glaze: Heat 1/2 cup milk in a small pot until steaming but not boiling. Gradually whisk in powdered sugar until the glaze is smooth and easily pourable but not milky. Stir in vanilla extract or bean paste.
- Glaze Donuts: Dip each donut into the glaze, coating both sides. Lift out and allow excess glaze to drip off on the cooling rack.
Notes
- Use dried blueberries chopped for even distribution; soaking softens them and avoids drying out the dough.
- Refrigerate dough to firm butter and improve handling and texture.
- Do not re-roll dough more than twice to prevent toughness.
- Maintain oil temperature around 375°F for perfect frying—too hot burns donuts, too cool makes them greasy.
- Use a neutral, high-smoke point oil for frying to avoid off-flavors.
- The glaze should be pourable but not too thin; adjust powdered sugar quantity accordingly.
- Allow donuts to cool slightly before glazing to ensure the glaze sets properly.
