Description
These Blueberry Cake Donuts are a delightful treat featuring a tender cake-like texture studded with sweet dried blueberries. The dough is enriched with sour cream and egg yolks for moistness and flavor, chilled for easier handling, then rolled and cut into classic donut shapes before being deep-fried to a perfect golden brown. Finished with a smooth vanilla glaze, these donuts offer the perfect balance of fruity sweetness and a light, fluffy crumb, ideal for breakfast or dessert.
Ingredients
For the Dough
- 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
For the Glaze
- 4 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract or vanilla bean paste
For Frying
- 3-4 inches neutral flavored, high-smoke point oil (such as canola, vegetable, peanut, sunflower, or avocado oil)
Instructions
- Prepare the Blueberries: Chop the dried blueberries into 3-4 pieces. Place them in a bowl and pour about half a cup of boiling water over them. Let them soak for 5 minutes until soft, then drain thoroughly using a fine mesh sieve.
- Make the Dough: In a bowl, melt the butter and beat in granulated sugar until fluffy. Add sour cream, egg yolks, and vanilla extract; stir well, scraping down the sides of the bowl for even mixing.
- Add Dry Ingredients and Blueberries: Combine cake flour, baking powder, and salt in a separate bowl. Gradually stir the dry mixture into the wet ingredients until mostly incorporated. Fold in the soaked blueberries and stir until the batter is free of flour streaks and berries are evenly distributed.
- Chill the Dough: Place the dough on a piece of plastic wrap, pressing it out to 1-2 inches thick. Wrap tightly and refrigerate for 1-2 hours or up to 24 hours to firm up the dough, making it easier to handle.
- Roll and Cut Donuts: Lightly flour a working surface. Roll out the chilled dough to about 1 inch thickness. Use a 3-4 inch round cutter to cut donut shapes, then use a 1 inch cutter to cut out centers. Set aside the donuts and re-roll the scraps, limiting re-rolling to twice to avoid toughening the dough.
- Heat Oil for Frying: Pour 3-4 inches of neutral oil into a medium pot with high sides. Attach a candy or fry thermometer and heat the oil over medium heat until it reaches 375°F (190°C).
- Fry the Donuts: Carefully place 2-3 donuts in the hot oil. Fry on the first side for about 1 1/2 minutes until golden brown, then flip using a long-handled fork and fry an additional 1 to 1 1/2 minutes. The donuts should have a deep golden color.
- Drain and Cool: Remove the donuts and place them on a baking rack set over a baking sheet to drain excess oil. Cut one donut open to check for doneness; adjust oil temperature if necessary.
- Prepare the Glaze: In a small pot, heat 1/2 cup milk 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 vanilla bean paste.
- Glaze the Donuts: Dip each cooled donut into the glaze, flipping to coat both sides. Lift out and let excess glaze drip off before placing the donuts back on the rack to set.
Notes
- Soaking dried blueberries softens them and prevents them from drawing moisture from the batter during cooking.
- Chilling the dough solidifies the butter, making it easier to roll and cut without sticking or tearing.
- Limit re-rolling the dough to twice to keep the donuts tender rather than chewy.
- Maintain oil temperature around 375°F for even cooking and golden color; allow oil to recover temperature between batches.
- Use a candy or fry thermometer for precise oil temperature control during frying.
- The glaze should be smooth and pourable but not too thin – adjust powdered sugar and milk accordingly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
