These blueberry cake donuts are fluffy and packed with fresh blueberries. They’re the perfect treat for breakfast or an afternoon snack!
I love how easy they are to whip up. Plus, the sweet blueberry flavor makes them hard to resist! Grab a cup of coffee and enjoy these tasty bites.
Key Ingredients & Substitutions
All-purpose flour: This is the base of your donuts. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose blend. I’ve found that these blends usually work well in baked goods without sacrificing too much texture.
Buttermilk: Buttermilk adds moisture and a slight tang to the donuts. You can make a substitution by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ve got yourself some homemade buttermilk!
Blueberries: Fresh blueberries are a must for that burst of flavor, but frozen blueberries work just as well. Just make sure to toss them in a little flour before folding into the batter to prevent them from sinking, which is something I learned the hard way!
Vegetable oil: While vegetable oil is suggested for frying, you can also use canola oil or peanut oil. They have a high smoke point, great for frying. Personally, I like canola oil because it’s usually more affordable.
How Do I Shape the Donuts Easily?
Shaping donuts can feel tricky at first, but it’s manageable with a little care. You can either mold them by hand or pipe them. Here’s a simple way to do both:
- Hand-shaping: Lightly flour your hands to keep the batter from sticking. Take a small portion of the batter, roll it into a ball, and then use your thumb to make a hole in the middle. Smooth it out gently into a donut shape.
- Piping: If you have a piping bag, fill it with the batter and use a round tip. Pipe donuts directly into the oil. Just be cautious of the hot oil splashes!
Frying in small batches is key too; it helps maintain the oil temperature for perfect cooking. Always keep an eye on the time so your donuts turn golden brown and cook through beautifully!
How to Make Blueberry Cake Donuts
Ingredients You’ll Need:
For the Donuts:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Vegetable oil (for frying)
For the Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tbsp milk or buttermilk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 20-30 minutes for frying, so you’re looking at a total of about 45 minutes until you can enjoy your delicious blueberry cake donuts!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and optional cinnamon. This will help ensure everything is well combined and that the baking powder is evenly distributed for a nice rise.
2. Combine the Wet Ingredients:
In another bowl, mix the melted and cooled butter, buttermilk, eggs, and vanilla extract until fully combined. Make sure the butter is cooled to avoid cooking the eggs!
3. Combine Wet and Dry Ingredients:
Pour the mixture of wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix—you want the batter to be a little lumpy.
4. Add the Blueberries:
Gently fold in the blueberries, making sure to handle them softly so they don’t burst and turn the batter blue. That little burst of flavor is what we’re after!
5. Heat the Oil:
In a deep fryer or heavy pot, heat vegetable oil to 350°F (175°C). Make sure you have enough oil so that the donuts can float while frying. You can use a thermometer for accuracy.
6. Shape the Donuts:
Lightly flour your hands and shape the batter into rounds with a hole in the middle. If you prefer a cleaner method, use a piping bag with a round tip to pipe the donut shapes directly into the hot oil.
7. Fry the Donuts:
Fry the donuts in batches, around 2-3 minutes on each side, or until they turn golden brown and are cooked through. Keep an eye on them so they don’t overcook!
8. Drain Excess Oil:
Once cooked, carefully remove the donuts using a slotted spoon and place them on paper towels to drain any excess oil.
9. Prepare the Glaze:
While the donuts cool slightly, whisk together powdered sugar, milk (or buttermilk), and vanilla extract in a bowl until smooth. Adjust the milk amount to achieve your desired glaze consistency.
10. Glaze the Donuts:
Dip the top of each slightly cooled donut into the glaze, letting the excess drip off. Place them on a cooling rack to let the glaze set.
11. Optional Toppings:
If you’d like, sprinkle crushed nuts or extra sugar on top of the glaze while it’s still wet for a little extra crunch and sweetness!
12. Serve and Enjoy!
Allow the glaze to firm up before serving. Enjoy your blueberry cake donuts fresh while they’re still deliciously warm!
Can I Use Different Fruits Instead of Blueberries?
Absolutely! You can substitute with raspberries, diced strawberries, or even chopped apples. Just keep in mind that different fruits may alter the moisture content slightly, so adjust accordingly if necessary.
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This will mimic the acidity of buttermilk and help your donuts rise nicely!
How Can I Make These Donuts Healthier?
If you’re looking to lighten them up a bit, try substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar slightly or use a sugar alternative like honey or maple syrup, adjusting the liquid accordingly.
Can I Store Leftover Donuts?
Yes! Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. Just allow them to come to room temperature before enjoying again!
