Blueberry Cake Donuts with Blueberry Glaze
Indulge in the delightful experience of Blueberry Cake Donuts with Blueberry Glaze. These sweet treats are perfectly fried to a golden hue and coated in a luscious blueberry glaze, making them an irresistible addition to any breakfast, brunch, or dessert table. Their fluffy texture and burst of blueberry flavor evoke a sense of nostalgia reminiscent of cherished bakery moments. Easy to make and customizable, these donuts are sure to bring joy to your family and friends.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 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
- 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. Set aside.
- In a large bowl, mix sugar, melted butter, buttermilk, egg, sour cream, and vanilla until combined.
- Gently fold dry ingredients into wet ingredients until just combined; fold in frozen blueberries. Cover and refrigerate for 30 minutes.
- Heat oil in a Dutch oven to 355°F.
- Fry scoops of dough for about 3 minutes until golden brown; drain on a wire rack.
- For the glaze, whisk powdered sugar, freeze-dried blueberry powder, milk, and extract until smooth; warm if necessary.
- Coat donuts in glaze and allow excess to drip off before serving.
Nutrition
- Serving Size: 1 donut (55g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg