Blueberry Cake Donuts are wonderfully spiced and topped with a sweet, sticky glaze. Made completely from scratch, these traditional fried donuts are flavorful and delicious!
Classic Blueberry Donuts
With notes of cinnamon, nutmeg, and vanilla, pops of juicy blueberries, and a dip into a sweet vanilla glaze, these blueberry donuts are perfection. Ready in less than an hour, it’s never been easier to sweeten mornings with classic fried donuts.
One bite of homemade blueberry donuts and you’ll never go back to store-bought donuts again!
Why You’ll Love this Blueberry Donuts Recipe:
- HOMEMADE: With a from-scratch dough and 3-ingredient glaze, these donuts are 100% homemade!
- SIMPLE: These donuts come together quickly with a simple ingredient list and easy-to-follow steps.
- PERFECT ANYTIME: Delicious for breakfast, a snack, or dessert, these donuts are welcome any time of day.
How to Make Fried Blueberry Donuts
Be sure to see the recipe card below for full ingredients & instructions!
- Mix the dry ingredients together.
- Whisk the wet ingredients together.
- Combine the wet and dry ingredients. Add the blueberries.
- Roll the donut dough and cut out donuts.
- Fry the donuts and let them cool.
- Make the glaze.
- Dip the donuts into the glaze.
- Let the glaze set before serving.
While fresh berries are typically best for baking, frozen berries still work great. Use the same amount (1⅓ cups) of frozen blueberries in this donut recipe. Do not thaw the frozen blueberries before adding them.
These blueberry cake donuts are fried, not baked. Do not attempt to bake this donut dough – it must be fried! For a baked donut alternative, try baked strawberry donuts or vanilla glazed donuts.
Yes! This glaze is flavored with pure vanilla extract. For a little something different, try adding lemon or orange extract to the glaze (start with ¼ teaspoon as these extracts are very strong). For even more blueberry flavor, try substituting half of the milk for blueberry juice.
If the oil gets too hot, the donuts burn before they cook on the inside. If the oil is too cool, the donuts absorb all the oil and end up greasy. Be sure to monitor the oil temperature closely, and don’t overcrowd the fritters.
Recipe Tips and Tricks
- Dough Scraps: Save the centers of the cutout donut dough and any leftover dough scraps. They’re just as delicious! Reduce the cooking time, but follow the same frying instructions for the larger donuts.
- Oil: Use a thermometer to make sure the oil is hot enough (350-360°F) before frying these donuts. If the oil is too cold, the donuts will be soggy. If the oil is too hot, the donuts will burn.
- Leaveners: This recipe requires both baking powder and baking soda. Make sure to use both!
Surprise your family, friends, or neighbors with a batch of homemade donuts. With hints of cinnamon, nutmeg, and vanilla, homemade blueberry cake donuts are simply irresistible!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Blueberry Cake Donuts Recipe
For the Donuts
- 3½ cups all-purpose flour 420 grams
- ¾ cup granulated sugar 150 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon ground nutmeg
- 2 large eggs 100 grams, room temperature
- ¾ cup milk 170 grams, room temperature
- ¼ cup sour cream 57 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- 1⅓ cups fresh blueberries 227 grams
- Vegetable oil for frying
For the Glaze
- 2 cups powdered sugar 226 grams
- ¼ cup milk 57 grams
- ½ teaspoon pure vanilla extract 2 grams
- Kitchen Scale (optional)
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.3½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a medium bowl, whisk the eggs, milk, sour cream, and vanilla together. Add the melted butter and whisk to combine.2 large eggs, ¾ cup milk, ¼ cup sour cream, 1 teaspoon pure vanilla extract, ¼ cup unsalted butter
- Add the wet ingredients to the dry ingredients. Stir until smooth.
- Gently fold in the blueberries.1⅓ cups fresh blueberries
- Roll out the dough on a well-floured surface to about ½-inch thickness.
- Using a donut cutter (or 2 round cookie cutters), cut out the donuts. For clean cuts, dip the cutter into flour before pressing into the dough. Save the centers for donut holes. Roll the dough scraps together and repeat until the dough is used up. Arrange the donuts and donut holes on the prepared baking sheet.
- Heat 2 inches of oil in a Dutch oven to 350-360°F. While the oil heats, line a baking sheet or wire rack with paper towels.Vegetable oil
- Once the oil is hot, fry the donuts. Working 2-3 donuts at a time, drop the donuts into the oil and cook for 2 minutes on each side, until golden. (Watch the donut holes closely as they will take less time to cook.) Remove the donuts from the oil and place on the paper towel-lined tray. Repeat until all donuts are fried.
- Let the donuts cool slightly.
- Make the glaze. In a medium bowl, whisk the powdered sugar, milk, and vanilla together.2 cups powdered sugar, ¼ cup milk, ½ teaspoon pure vanilla extract
- Dip each donut into the glaze. Place glazed donuts on a cooling rack and let the glaze set for about 10 minutes before serving. Serve and enjoy!
- Save the centers of the cutout donut dough and any leftover dough scraps. They’re just as delicious! Reduce the cooking time, but follow the same frying instructions for the larger donuts.
- You can use any neutral oil with a high smoke point to fry these donuts, such as canola, avocado, peanut, or corn.
- Use a thermometer to make sure the oil is hot enough (350-360°F) before frying these donuts. If the oil is too cold, the donuts will be soggy. If the oil is too hot, the donuts will burn.
- This recipe requires both baking powder and baking soda. Make sure to use both!
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