Get ready to fall in love with Blueberry Cake Donuts, a treat that combines a tender, melt-in-your-mouth crumb with vibrant bursts of blueberry in every bite. Whether you’re welcoming the weekend or simply want to infuse your kitchen with the sweet scent of homemade pastries, these donuts are about to become your go-to indulgence. Each donut is hand-cut and glazed in a silky vanilla icing, making the process rewarding, fun, and absolutely doable, even if you’re new to frying donuts at home.

Blueberry Cake Donuts Recipe - Recipe Image

Ingredients You’ll Need

The magic of Blueberry Cake Donuts comes from simple, easily found ingredients that each play a starring role. These building blocks bring the perfect balance of moisture, flavor, and a delightful cake-like texture that stands out from store-bought versions.

Butter (3 tablespoons, melted): Adds rich flavor and a moist crumb, creating that classic cake donut texture.
Granulated Sugar (2/3 cup): Sweetens the dough and helps achieve a tender, fluffy bite.
Egg Yolks (2 large): Bring richness and gorgeous color to the dough, adding structure in every donut.
Vanilla Extract or Vanilla Bean Paste (1 teaspoon): Infuses warm, aromatic flavor that pairs beautifully with blueberries.
Sour Cream (2/3 cup): The secret to super-moist, tender donuts that stay soft after frying.
Cake Flour or All-Purpose Flour + Cornstarch (3 1/4 cups or 315g AP + 55g cornstarch): Ensures a delicate crumb that’s key to great cake donuts.
Baking Powder (2 1/4 teaspoons): Gives the donuts their signature lift, making them light and fluffy.
Salt (1 teaspoon): Balances flavors and deepens the sweetness of the dough.
Dried Blueberries (1/2 cup): Intensely fruity, they rehydrate just enough to deliver juicy bursts in every bite. Be sure to chop and soak for best results!
Milk (1/2 cup, plus extra for the glaze): Adds moisture to the dough and helps create the perfect glazed finish.
Powdered Sugar (4 cups): Turns into a luscious, glossy glaze that takes these donuts over the top.
Vanilla Extract or Paste (1 teaspoon, for glaze): Adds dessert shop aroma and taste to the final glaze.

How to Make Blueberry Cake Donuts

Step 1: Prepare the Blueberries

Begin by chopping your dried blueberries into small pieces, around 3-4 bits per berry. Place them in a bowl and pour a half cup of boiling water over the top. Let them soak for about 5 minutes—this wakes up their flavor and ensures the blueberries turn plump and tender. Once softened, drain thoroughly in a fine mesh sieve, gently pressing out any extra water.

Step 2: Create the Base Dough

Add your melted butter to a mixing bowl and whisk in the granulated sugar till you’ve got a fluffy, pale yellow mixture. Next, stir in the sour cream, egg yolks, and vanilla—don’t rush this part, as it sets the tone for an ultra-tender crumb. Scrape down your bowl’s sides; you want every drop of flavor in the mix!

Step 3: Mix in the Dry Ingredients and Blueberries

Now, tip your flour, baking powder, and salt into the wet mixture. Using a spatula, gently fold just until you see a few streaks of flour left. Sprinkle in your plumped-up blueberries, then finish folding the dough until everything is evenly combined and you don’t see any dry pockets. The berries should be beautifully speckled throughout!

Step 4: Chill the Dough

Transfer your thick, sticky dough to a large piece of plastic wrap and press it into a 1-2 inch thick disc. Wrap it tightly, then let it chill in the fridge for 1 to 2 hours (or up to 24 hours). The wait allows the butter to re-firm and makes the dough easier to roll and cut—and it just might be the secret to perfect Blueberry Cake Donuts.

Step 5: Roll and Cut

Once chilled, flour your work surface and roll the dough to about 1 inch thickness. Use a 3-4 inch cutter for the donuts and a 1-inch cutter for their centers—a donut cutter works wonders, but cookie or biscuit cutters are just as good. Reshape and re-roll the scraps only once or twice to prevent toughness.

Step 6: Fry the Blueberry Cake Donuts

In a heavy pot, heat 3-4 inches of neutral oil (like canola or peanut) to 375° F, monitoring with a thermometer. Working in batches of 2-3, gently fry the donuts for 1 1/2 minutes on the first side until deep golden, then flip and fry another 1 to 1 1/2 minutes. Remove to a wire rack over a baking sheet to drain. Always check the first donut to make sure the inside is cooked through before frying the rest—adjust your oil temperature if needed.

Step 7: Glaze the Donuts

Time for the finishing touch! Warm 1/2 cup milk in a saucepan until just steaming, then whisk in powdered sugar a bit at a time, followed by vanilla. Dip each donut into your glossy glaze, flipping to coat both sides, and let the excess drizzle off onto your rack. You’ll love that sugar shell as it sets.

How to Serve Blueberry Cake Donuts

Garnishes

If you want to add an extra wow factor, scatter a few more chopped dried blueberries or a pinch of lemon zest over the wet glaze. A dusting of powdered sugar or a sprinkle of finely chopped nuts can bring delightful contrast, both in taste and visual appeal.

Side Dishes

Pair your Blueberry Cake Donuts with a creamy hot latte, lush vanilla yogurt, or a fresh fruit salad. These combinations balance the sweet richness of the donuts and round out a memorable breakfast or brunch spread. For dessert, a scoop of vanilla or lemon ice cream doesn’t hurt either!

Creative Ways to Present

Style a platter by stacking the donuts in a playful pyramid, or arrange them in a single layer with the holes scattered around for a whimsical effect. For celebrations, drizzle extra glaze in patterns or set out bowls of toppings for dipping—kids and adults alike will love the chance to decorate their own.

Make Ahead and Storage

Storing Leftovers

Store any leftover Blueberry Cake Donuts in an airtight container at room temperature for up to 2 days. They’ll stay soft and flavorful, but for the very best texture, enjoy within the first 24 hours.

Freezing

To freeze, place cooled, unglazed donuts in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. When ready to enjoy, thaw at room temperature, then glaze if desired.

Reheating

Bring donuts back to life by warming them in a 300° F oven for 6-8 minutes. This refreshes their exterior and gives you that fresh-from-the-fryer aroma. If glazing after reheating, let them cool just slightly or the glaze will slide right off.

FAQs

Can I use fresh or frozen blueberries instead of dried?

Dried blueberries work best for Blueberry Cake Donuts to prevent excess moisture in the dough, but you could try frozen wild blueberries (well-drained and tossed in a touch of flour) for a slightly different texture. Just keep in mind they may bleed color and make the donuts a bit softer.

Do I need a donut cutter for this recipe?

No donut cutter? No problem! Use a large biscuit or cookie cutter to stamp out the rings, then a small round cutter (or even a shot glass) for the centers. The shape is forgiving—so use what you have and have fun!

What kind of oil should I use for frying?

Choose a neutral oil with a high smoke point, like canola, vegetable, peanut, or sunflower oil. These let the flavor of your donut shine without overwhelming it with any off-tastes or aromas.

My glaze seems too thick/thin. How can I fix it?

If your glaze is too thick, simply whisk in a bit more milk (1 teaspoon at a time) until it’s pourable. If too thin, add sifted powdered sugar gradually until it reaches your ideal consistency—smooth and spreadable but not runny.

Can Blueberry Cake Donuts be baked instead of fried?

One of the hallmark traits of Blueberry Cake Donuts is their crisp, golden crust from frying. While you could bake them in a donut pan, the texture will be cake-like but lack that classic donut exterior. For the true experience, frying is the way to go!

Final Thoughts

If you’re looking for a treat that feels special yet totally doable at home, Blueberry Cake Donuts are the answer. There’s something magical about the homemade process, from working the dough to the final dip in vanilla glaze. Invite your favorite people to share, because these donuts are far too good not to pass around the table. Give them a try and let the smiles and blueberry bursts speak for themselves!