Blueberry Cake Donuts

Why Make This Blueberry Cake Donuts

Blueberry cake donuts are a delightful treat that combine the sweet, tangy flavor of blueberries with the soft and tender texture of cake. They’re perfect for breakfast, a snack, or dessert. With their deliciously sweet glaze, these donuts are not only visually appealing but also irresistible to anyone who takes a bite. The best part is, they’re surprisingly easy to make at home! Whether you’re a seasoned baker or a newbie in the kitchen, making blueberry cake donuts will bring joy to your day and fill your home with the sweet aroma of baked goods.

How to Make Blueberry Cake Donuts

Making blueberry cake donuts is a simple yet rewarding process. You’ll start by creating a rich cake-like batter infused with dried blueberries, which give each bite a delightful burst of flavor. After mixing the ingredients, you’ll roll out the dough, cut it into perfect donut shapes, and fry them until golden brown. Finally, glaze them with a sweet vanilla icing that adds the perfect finishing touch. Let’s dive into the details!

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
• 2/3 cup (160 grams) sour cream
• 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
• 1/2 cup milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract or vanilla bean paste

Directions:

Making the Dough

1. In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well blended.
2. Add the egg yolks and vanilla extract (or vanilla bean paste) and continue mixing until the mixture is smooth.
3. Gently fold in the sour cream until combined.
4. In a separate bowl, whisk together the cake flour (or the all-purpose flour and cornstarch), baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well mixed. Finally, fold in the dried blueberries.

Rolling Out and Cutting the Donuts

1. Lightly flour your work surface and turn out the dough. Roll it out to about 1/2 inch thickness.
2. Use a donut cutter or two different-sized round cookie cutters to cut out the donuts and holes.
3. Lay the donuts on a parchment-lined baking sheet as you work through the dough.

Frying the Donuts

1. Heat oil in a deep skillet or fryer to 350°F (175°C).
2. Carefully place the donuts into the hot oil a few at a time, ensuring you don’t overcrowd the pan.
3. Fry them for 2-3 minutes on each side or until they’re golden brown.
4. Use a slotted spoon to remove the donuts and drain them on paper towels.

Glazing the Donuts

1. In a bowl, mix the powdered sugar with vanilla extract and a little milk to create a glaze.
2. Dunk each warm donut into the glaze, allowing excess to drip off before placing them on a cooling rack to set.

Nutritional Information

Per donut (based on a recipe yielding about 12 donuts):

• Calories: 210
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 180mg
• Total Carbohydrates: 30g
• Dietary Fiber: 0.5g
• Sugars: 16g
• Protein: 2g

How to Serve Blueberry Cake Donuts

These blueberry cake donuts are versatile and fantastic for many occasions. Serve them at brunch alongside coffee or tea, pack them in lunchboxes for a sweet treat, or enjoy them with ice cream for a delightful dessert. Consider pairing with fresh blueberries or a dollop of whipped cream for an extra special touch!

How to Store Blueberry Cake Donuts

To keep your donuts fresh, store them in an airtight container at room temperature for up to two days. If you want to preserve them for longer, you can freeze them for up to one month. Just remember to glaze them after they are thawed for the best flavor and texture!

Expert Tips for Perfect Blueberry Cake Donuts

• Use Fresh Ingredients: Ensure your baking powder is fresh for the best rise in your donuts.
• Temperature Control: Keep an eye on the frying oil temperature to avoid greasy donuts. A candy thermometer is a helpful tool.
• Donut Consistency: If your dough feels too sticky, add a little extra flour while rolling it out, but try not to add too much to keep them light and fluffy.
• Try Different Glazes: Experiment with different flavors of glaze by adding lemon zest or almond extract for a unique twist.

Delicious Variations

• Chocolate Chips: Substitute dried blueberries with chocolate chips for a different flavor.
• Gluten-Free Option: Use a gluten-free flour blend in place of regular flour.
• Cinnamon Sugar: Instead of glazing, roll the warm donuts in a mixture of cinnamon and sugar for a different finish.

Frequently Asked Questions

Can I use fresh blueberries instead of dried?

Yes, you can use fresh blueberries, but they’re more delicate and might burst during mixing. Try tossing them in a little flour to help them hold together.

How do I know when the donuts are cooked through?

Your donuts should be a lovely golden-brown color. You can also test one by cutting it in half; it should be cooked all the way through without any wet batter.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. Just allow it to come to room temperature before rolling and cutting.

Conclusion

Blueberry cake donuts are a scrumptious treat that you can enjoy anytime. They offer a delightful combination of flavors and textures that are sure to please everyone in your family. Not only are they easy to make, but they also bring a homemade touch to any gathering. So why wait? Gather your ingredients and whip up a batch today! You’ll love the delicious results, and don’t forget to share your donut-making adventures with friends and family!

Blueberry Cake Donuts

Soft and tender blueberry cake donuts, perfect for breakfast, a snack, or dessert, featuring a delightful vanilla glaze.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 donuts

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

For the Dough

• 3 Tablespoons butter, melted
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract or vanilla bean paste
• 2/3 cup sour cream
• 3 1/4 cups cake flour or all-purpose flour + cornstarch 315 grams all-purpose flour + 55 grams cornstarch
• 2 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup dried blueberries
• 1/2 cup milk

For the Glaze

• 4 cups powdered sugar
• 1 teaspoon vanilla extract or vanilla bean paste

Method

 

Making the Dough

1. In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well blended.
2. Add the egg yolks and vanilla extract (or vanilla bean paste) and continue mixing until the mixture is smooth.
3. Gently fold in the sour cream until combined.
4. In a separate bowl, whisk together the cake flour (or the all-purpose flour and cornstarch), baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well mixed. Finally, fold in the dried blueberries.

Rolling Out and Cutting the Donuts

1. Lightly flour your work surface and turn out the dough. Roll it out to about 1/2 inch thickness.
2. Use a donut cutter or two different-sized round cookie cutters to cut out the donuts and holes.
3. Lay the donuts on a parchment-lined baking sheet as you work through the dough.

Frying the Donuts

1. Heat oil in a deep skillet or fryer to 350°F (175°C).
2. Carefully place the donuts into the hot oil a few at a time, ensuring you don’t overcrowd the pan.
3. Fry them for 2-3 minutes on each side or until they’re golden brown.
4. Use a slotted spoon to remove the donuts and drain them on paper towels.

Glazing the Donuts

1. In a bowl, mix the powdered sugar with vanilla extract and a little milk to create a glaze.
2. Dunk each warm donut into the glaze, allowing excess to drip off before placing them on a cooling rack to set.

Notes

To keep your donuts fresh, store them in an airtight container at room temperature for up to two days. Freeze for longer storage, up to one month, and glaze them after thawing for best flavor.