Description
Indulge in the nostalgic delight of Blueberry Cake Donuts with Blueberry Glaze. These fluffy, golden treats are perfectly fried and coated in a luscious blueberry glaze, making them an irresistible addition to your breakfast or brunch spread.
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
- Neutral frying oil, like vegetable, canola, or avocado oil
- 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.
- In a large bowl, combine sugar, melted butter, buttermilk, egg, sour cream, and vanilla until well mixed.
- Gently fold dry ingredients into the wet mixture until just combined. Add frozen blueberries carefully.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Heat neutral oil in a Dutch oven to 355°F (180°C).
- Use a scoop to form dough balls and fry in batches until golden brown on both sides (about 3 minutes per side).
- Transfer donuts to a wire rack lined with paper towels.
- For the glaze, whisk powdered sugar, freeze-dried blueberry powder, milk, and blueberry emulsion until smooth; microwave briefly if needed.
- Dip each donut into the warm glaze, then return them to the wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut (50g)
- Calories: 210
- Sugar: 12g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg