Name: Blueberry Cake Donuts Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
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; 1/2 cup milk; 1 teaspoon vanilla extract or vanilla bean paste; 3-4 inches neutral flavored, high-smoke point oil (such as canola, vegetable, peanut, sunflower, or avocado oil)

Jump to Recipe·4 from 8 reviews

I am absolutely thrilled to share this Blueberry Cake Donuts Recipe with you! These donuts are my go-to when I want something that feels like a cozy hug in dessert form—light, tender cake donuts bursting with the sweet-tart flavor of dried blueberries, all topped with a smooth vanilla glaze that perfectly complements their delicate crumb. The process is straightforward enough for a leisurely weekend baking session, and the result is something you’ll be proud to serve at brunches, afternoon teas, or just because. I promise once you try them, these donuts will become a fast favorite in your recipe collection.

Why You'll Love This Blueberry Cake Donuts Recipe

What truly excites me about this recipe is the way the blueberries infuse every bite with just the right amount of fruity brightness. I love the subtle tang from the sour cream that makes the donut dough tender and moist without weighing it down. The vanilla glaze adds a silky sweetness that brings everything together beautifully. The flavor combo is just so satisfying and fresh, making these donuts stand out from ordinary cake or fried doughnuts.

Another thing I appreciate about this Blueberry Cake Donuts Recipe is how approachable the process is. No deep frying skills required, and the ingredients are pantry staples you can easily find. Plus, the chilling step allows the dough to firm up so cutting and frying are a breeze. I often find these donuts are perfect for sharing with friends during weekend get-togethers or special breakfasts. They look impressive but really come together in a wonderfully manageable way.

Ingredients You'll Need

A large clear glass bowl placed on a white marbled surface with three main layers inside: a bottom layer of smooth, light yellow batter, a middle layer of white flour mixed with some light brown powder and a few dark spots, and a top layer of small, dark blue berries scattered on one side, with some flour dusting over them. Around the bowl are smaller clear glass bowls containing white flour and a transparent liquid, all on a light textured cloth with dark stripes. photo taken with an iphone --ar 4:5 --v 7

All the ingredients I use here are straightforward, but each one plays an essential role in building the donuts' perfect texture and flavor. From the richness of butter to the chewiness of dried blueberries, these basics come together in the most delightful way.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Butter: Melted butter adds richness and a tender crumb to the donuts.
Granulated sugar: Sweetens the dough and helps with browning during frying.
Egg yolks: Provide structure and richness without drying out the donuts.
Vanilla extract or bean paste: Adds warm, aromatic depth to both dough and glaze.
Sour cream: Gives the donuts a moist, tender texture and a touch of tang.
Cake flour (or all-purpose + cornstarch): Keeps the donuts light and airy.
Baking powder: The leavening agent that helps these donuts rise and stay fluffy.
Salt: Balances sweetness and enhances flavors.
Dried blueberries: Their chewy, concentrated flavor is the star ingredient inside the dough.
Milk: Used to create a smooth and glossy vanilla glaze.
Powdered sugar: Sweetens and thickens the glaze for that perfect finish.

Directions

Step 1: Start by chopping the dried blueberries into bite-sized pieces, then soak them in about half a cup of boiling water for 5 minutes to soften them. Drain them thoroughly in a fine mesh sieve to avoid extra moisture in your dough.

Step 2: Melt the butter in a bowl, then beat in the granulated sugar until fluffy and slightly pale. This helps create a light base for your donuts.

Step 3: Add the sour cream, egg yolks, and vanilla extract to the butter and sugar mixture. Stir everything together until fully combined, making sure to scrape down the sides of the bowl with a rubber spatula for even mixing.

Step 4: Sift in the cake flour (or all-purpose flour mixed with cornstarch), baking powder, and salt. Fold these dry ingredients into the wet mixture until you mostly incorporate the flour. Then gently fold in the softened blueberries, distributing them evenly without overmixing.

Step 5: Turn the dough onto a large piece of plastic wrap and press it out into a disk about 1 to 2 inches thick. Wrap it tightly and refrigerate for at least 1 hour, or up to 24 hours. This chilling step solidifies the butter, making the dough easier to roll and cut.

Step 6: When you’re ready to shape your donuts, lightly flour your work surface and roll the chilled dough out to about 1 inch thickness. Using a 3-4 inch round cutter, cut as many donuts as you can. Then use a 1 inch cutter to remove the centers, creating the classic donut shape.

Step 7: Gather the scraps, press them together gently, and roll out again—try not to re-roll more than twice to avoid tough donuts. Cut out more donuts with the leftover dough.

Step 8: Pour 3-4 inches of a neutral oil with a high smoke point (like canola, vegetable, or sunflower) into a medium pot. Heat the oil over medium heat until it reaches 375°F, using a candy or fry thermometer to keep track.

Step 9: Carefully add 2-3 donuts to the hot oil. Fry on the first side for about 1 ½ minutes until golden brown, then flip with a slotted spoon or long-handled fork and fry the other side for another 1 to 1 ½ minutes.

Step 10: Remove the donuts and place them on a wire rack set over a baking sheet to drain excess oil. Check by cutting open a donut to make sure the inside is cooked through; adjust oil temperature as needed.

Step 11: For the glaze, heat ½ cup of milk in a small pot until steaming but not boiling. Gradually whisk in 4 cups of powdered sugar until the glaze is smooth and flows easily. Stir in 1 teaspoon of vanilla extract.

Step 12: Dip each warm donut into the glaze, flipping to coat both sides. Let the excess drip off before placing them back on the rack to set. I find using a fork makes this easier and keeps my hands clean.

Servings and Timing

This Blueberry Cake Donuts Recipe yields about 12 delicious donuts, perfect for sharing with family or friends. The active prep time is around 12 minutes, but including chilling and frying, expect about 1 hour from start to finish. The dough requires at least 1 hour of resting in the refrigerator, which is ideal for getting that perfect texture and easier handling. Frying each batch takes roughly 3 minutes total, and glazing only adds a few more.

How to Serve This Blueberry Cake Donuts Recipe

Three golden brown donuts with small black bits frying in bubbling hot oil inside a shiny metal pot. The donuts are round with a hole in the middle and have a crispy texture on the outside. The oil bubbles rise all around the donuts, giving a sense of hot frying action. A metal thermometer is clipped on the side of the pot, partially visible. The background surface is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving these donuts warm or at room temperature because the glaze stays delightfully soft and inviting. They pair wonderfully with a hot cup of coffee or a creamy latte for a laid-back weekend breakfast. For a special occasion, I like them alongside a fresh fruit salad or a light fruit compote to echo the blueberry notes.

When I serve these at parties or brunches, I arrange them on a pretty platter sprinkled with a few extra dried blueberries or even some edible flowers for a whimsical touch. The glaze gives them a lovely sheen that makes the presentation pop. If you want to dress them up further, a dusting of powdered sugar makes an elegant finishing touch.

For beverage pairings beyond coffee, these donuts are delightful with chilled lemonade or a lightly sweet white wine, like a Riesling. If serving after dinner, a sparkling elderflower cocktail or a creamy chai tea also complements the flavors beautifully. The donuts' soft, fruity, and vanilla-sweet flavor profile lends itself well to a variety of occasions, from casual family breakfasts to celebratory gatherings.

Variations

One of my favorite things about this Blueberry Cake Donuts Recipe is how versatile it is! If you don’t have dried blueberries on hand, fresh or frozen blueberries work as well—just adjust soaking time and moisture accordingly. You could also swap in other dried fruits like chopped dried cherries or cranberries for a different berry twist.

If you're looking to make these donuts gluten-free, I recommend using a trusted gluten-free flour blend that mimics cake flour’s light texture. For a vegan version, you can substitute the butter with a plant-based margarine and use flaxseed “eggs” to replace the yolks. The sour cream can be switched out for a plant-based yogurt to keep that lovely tang and moisture.

For a flavor variation, adding a sprinkle of lemon zest to the dough gives it a bright citrus uplift that pairs perfectly with the blueberries. Alternatively, adding a dusting of cinnamon to the glaze can add a warm, cozy note. If frying isn’t your thing, you could try baking these donuts in a donut pan at 350°F for about 12-15 minutes until lightly golden—though frying definitely gives that classic donut texture!

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (which is rare in my house), store them in an airtight container at room temperature for up to 2 days. This keeps them soft and prevents the glaze from drying out. If your kitchen is warm, the fridge is okay, but the donuts might firm up a bit and lose some of their freshness.

Freezing

These donuts freeze well! I let them cool completely, then wrap each donut individually in plastic wrap before placing them in a freezer-safe container or bag. They keep wonderfully for up to 2 months. When ready to eat, just thaw at room temperature or reheat gently.

Reheating

To bring back that freshly-made texture, I warm the donuts briefly in a microwave for about 15 seconds or pop them in a preheated 300°F oven for 5 minutes. Avoid overheating or the glaze may melt off and the donuts could dry out. Heating them just enough to soften and warm makes the experience feel like you’ve just pulled them from the fryer again.

FAQs

Can I use fresh blueberries instead of dried?

Yes! Fresh or frozen blueberries can be used, but because they contain more moisture, it’s best to reduce any additional liquid slightly and be gentle when folding them into the dough to avoid breaking them apart. You might skip the soaking step and instead pat them dry before adding to keep the dough from getting too wet.

What type of oil is best for frying these donuts?

I recommend neutral oils with a high smoke point like canola, vegetable, peanut, sunflower, or avocado oil. These oils don’t impart strong flavors and cope well with the high frying temperature of 375°F, giving you crispy and golden donuts without burning.

Can I bake these donuts instead of frying?

Absolutely! If you don’t want to fry, you can bake the donuts in a preheated 350°F oven for about 12-15 minutes until lightly golden and cooked through. The texture won’t be exactly the same, but they’ll still be tender and delicious with that lovely blueberry flavor.

How do I make this recipe vegan?

To veganize the recipe, substitute melted butter with a plant-based butter or coconut oil. Replace the egg yolks with flax eggs (one tablespoon ground flaxseed mixed with three tablespoons water per egg yolk) and use a dairy-free yogurt or coconut cream instead of sour cream. The glaze can be made with plant-based milk too.

Why is it important to chill the dough?

Chilling the dough solidifies the butter, which helps keep the donuts tender and flaky when fried. It also firms the dough, making it easier to roll out, cut, and handle without it sticking or tearing. This step really improves the texture and final shape.

Conclusion

I can’t wait for you to try this Blueberry Cake Donuts Recipe—it’s one of my absolute favorites for good reason! From the tender, flavorful dough studded with sweet blueberries to the glossy vanilla glaze that makes each bite special, these donuts bring a little extra joy to any day. Whether you’re sharing with loved ones or indulging in a quiet moment with coffee, I hope this recipe becomes a staple in your kitchen like it has in mine.