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Blueberry Cake Doughnuts are a cake doughnut with wild blueberries and a simple glaze. Homemade doughnuts can be made the day ahead and fried up fresh the next morning.
Blueberry glazed donuts are the perfect treat for your weekend. My mother often made a simple cake doughnut for a little treat for us. I remember our Golden retriever standing at her feet, just waiting for a few doughnut holes to drop.
They are super simple to make and use everyday ingredients. In the fall we love Apple Cider Donuts or Pumpkin Doughnuts.
How to make Homemade Cake Doughnuts:
Step 1: In a large mixing bowl, cream together granulated sugar and butter. Add the eggs, sour cream, vanilla extract and salt. Combine well. Scrape the bowl occasionally with a rubber spatula. Add the flour and baking powder. Fold in the blueberries.
Step 2: This is a sticky dough. Turn out to a floured work surface. Use a rolling pin to roll out to about ½-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts. Place them on a parchment lined half sheet pans.
Step 3: Line a baking sheet with several layers of paper towels and set aside. In a large, heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small/medium bowl, combine the glaze ingredients.
Step 4: Dip the doughnuts into the glaze on both sides. Let some glaze drip off before placing the doughnuts onto a baking rack, placed over a parchment lined sheet pan. This will help catch the extra glaze. Let dry and enjoy.
These blueberry doughnuts are delicious. You can make these the night before. Place on parchment lined sheet pans and cover with plastic wrap. Plop in the refrigerator until you are ready to fry them the next morning. This makes life a little easier and you’ll still have freshly fried doughnuts in the morning.
These simple and yummy treats are super moist with the fresh flavor of blueberries. I used regular blueberries in this recipe. But wild-blueberries would be incredible for this particular recipe. I also love wild blueberries in my Blueberry Muffin Recipe and my Sour Cream Coffee Cake.
This recipe yields about 18 doughnuts and doughnut holes. If you don’t have a doughnut cutter– order one! Love mine- it’s always used in this farmhouse kitchen!
Red Velvet cake donuts and Jelly Doughnuts are also a huge hit in our household!
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4.67 from 9 votes
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Blueberry Cake Doughnuts
Prep Time30 minutes mins
Cook Time4 minutes mins
Total Time34 minutes mins
Blueberry Cake Doughnuts are the perfect homemade treat for breakfast, brunch or to pair with a cup of coffee. Make them the day ahead and fry fresh the next morning.
Course: Breakfast, Breakfast or Brunch
Cuisine: American, Southern
Servings: 18 doughnuts and holes
Calories: 242kcal
Author: Jessica Robinson
Equipment
Ingredients
Blueberry Cake Doughnuts
- 3 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- 6 tablespoons unsalted butter softened
- 1 cup full-fat sour cream
- 2 large eggs room temperature
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 teaspoons pure vanilla extract
- 1 cup wild blueberries fresh or partially thawed
Doughnut Glaze
- 2 cups powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon pure vanilla extract
Instructions
Blueberry Cake Doughnuts
In a large mixing bowl, cream together granulated sugar and butter. Add the eggs, sour cream, vanilla extract and salt. Combine well. Scrape the bowl occasionally with a rubber spatula. Add the flour and baking powder. Fold in the blueberries.
This is a sticky dough. Turn out to a floured work surface. Use a rolling pin to roll out to about ½-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts. Place them on a parchment lined half sheet pans.
Line a baking sheet with several layers of paper towels and set aside. In a large, heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small/medium bowl, combine the glaze ingredients.
Dip the doughnuts into the glaze on both sides. Let some glaze drip off before placing the doughnuts onto a baking rack, placed over a parchment lined sheet pan. This will help catch the extra glaze. Let dry and enjoy.
Recipe Notes
Baker’s Tip: It’s best to use room temperature eggs and butter with all baking recipes. Use a digital thermometer to check the temperature of your cooking oil. This will prevent the doughnuts from soaking up too much oil or burning. Be sure and use wild blueberries with this recipe! They are smaller and have more flavor than traditional blueberries.
Nutrition
Calories: 242kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 149mg | Potassium: 127mg | Fiber: 1g | Sugar: 22g | Vitamin A: 225IU | Vitamin C: 0.9mg | Calcium: 52mg | Iron: 1.3mg
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Comments
EmmaRose says
10/10 very good, would recommend!!Reply
Jessica Robinson says
Thank you so very much EmmaRose!! Thrilled to hear you enjoyed them.
Reply
April Martin says
Not easy but fried doughnuts that taste oh so good will not be easy. My farm picked blueberries are jumbo sized so that didn’t work well in my dough but that’s ok, I made it work. Thank you for the recipe. My son asked for homemade blueberry cake doughnuts for his graduation party, definitely an odd request, but of course I made it happen! Everyone raved over these donuts. I didn’t have a doughnut cutter so I use two different sized glasses and it worked out fine.Reply
Jessica Robinson says
Hey!! Yes, homemade donuts are a chore. But so good! And you can prep and refrigerate overnight. Glad everyone raved about them!
Reply
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