Bakery-Style Blueberry Cake Donuts with Luscious Glaze: Your Ultimate Homemade Recipe
There’s a certain magic to a perfectly fried cake donut – soft, tender on the inside, with a delicate crispness on the outside, and brimming with flavor. I know this magic intimately, having spent countless mornings in a bustling bakery, frying hundreds of golden-brown blueberry cake donuts. Being the sole person responsible for that daily delicious output, I picked up a trick or two (or a hundred!) about crafting truly exceptional donuts.
My goal with this recipe was to capture that irresistible bakery-style texture and flavor right in your home kitchen. We’ll be making a rich, hand-mixed cake batter, generously studded with vibrant frozen wild blueberries, then dunking each donut into a sweet, vibrant blueberry glaze. The result? Donuts that are reminiscent of a fried version of my beloved bakery-style blueberry muffins: wonderfully tender, boasting delightfully crispy edges, and just sweet enough to leave you craving another, and another!
These mini blueberry cake donuts are incredibly convenient – a delightful “pop in your mouth” treat perfect for breakfast, brunch, or an anytime snack. However, when the mood strikes for something a bit more decadent and layered with berry goodness, I often turn to my best blueberry cupcake recipe. Those boast triple the blueberry flavor: a blueberry frosting, a luscious blueberry filling, and a tender blueberry-infused batter!
Table of Contents
Tips for Perfect Homemade Blueberry Cake Donuts
Achieving bakery-quality donuts at home is entirely possible with a few key techniques. Here are my top tips to ensure your blueberry cake donuts turn out perfectly every time:
Always use frozen wild blueberries, not fresh ones. This is a non-negotiable tip for blueberry cake donuts. Frozen wild blueberries are significantly smaller than cultivated fresh blueberries, which means they distribute more evenly throughout your batter, ensuring a burst of berry in every single bite. More importantly, they hold their shape much better during mixing and frying, and they bleed far less juice into the batter. This prevents your batter from becoming thin or discolored, ensuring your donuts remain beautifully thick and studded with distinct, juicy berries.
Employ a spring-released scoop to portion the donut batter. This simple tool is a game-changer for consistency and safety. A spring-released scoop (like a disher or ice cream scoop) helps the thick batter drop cleanly and uniformly into the hot oil without splashing. This makes the frying process much safer by minimizing oil splatters. Beyond safety, it guarantees perfectly even-sized donuts, which means they will cook uniformly and look professional – just like they came from a bakery!
Maintain a consistent oil temperature of 350°F (175°C). This is perhaps the most critical factor for perfect fried donuts. If your oil is too hot, the donuts will brown rapidly on the outside, creating a dark, almost burnt crust, while the inside remains raw and doughy. Conversely, if the oil is too cool, the donuts will absorb excessive amounts of oil, resulting in a greasy, heavy, and unappetizing texture. I strongly recommend using a deep-fry thermometer to constantly monitor and adjust the oil temperature. Fry in small batches (6-8 donuts at a time) to prevent the oil temperature from dropping too drastically, ensuring each batch achieves that ideal golden-brown exterior and thoroughly cooked, tender interior.
Don’t skip the refrigeration step for the donut batter. After mixing, chilling the batter for at least 30 minutes (or even longer) allows the flour to fully hydrate. This hydration process is crucial for developing a super moist, incredibly tender, and fluffy crumb in your finished donuts. It also slightly thickens the batter, making it easier to scoop and less prone to absorbing too much oil during frying. This resting period is a secret to truly irresistible cake donuts.
Essential Ingredients and Equipment for Blueberry Donuts
Crafting these delectable blueberry cake donuts doesn’t require an arsenal of exotic ingredients or specialized tools. Here’s a quick overview of what you’ll need to gather:
Key Ingredients:
- All-purpose flour: The structural base for our cakey donuts. Always measure it correctly!
- Baking powder & salt: Leavening and flavor enhancers for that perfect rise and balanced taste.
- Granulated sugar: Provides sweetness and helps with browning.
- Salted European butter: Adds richness and flavor. Melted butter ensures easy incorporation.
- Buttermilk: Essential for tenderness and a subtle tang that complements the blueberries.
- Large egg: Binds the ingredients and adds richness.
- Sour cream: Contributes to an incredibly moist and tender crumb.
- Vanilla bean paste: Delivers a deep, aromatic vanilla flavor. Extract can be used as a substitute.
- Frozen wild blueberries: The star of the show! Remember, wild blueberries are key for texture and distribution.
- Neutral frying oil: Vegetable, canola, or avocado oil work best for their high smoke point and neutral flavor.
- Powdered sugar: The base for our sweet glaze.
- Whole milk: To thin the glaze to the perfect consistency.
- Freeze-dried blueberry powder: Intensifies the blueberry flavor and color of the glaze without adding excess liquid.
- Blueberry emulsion or extract: Boosts the vibrant blueberry taste in the glaze.
Equipment You’ll Need:
- Two large mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons (and ideally, a kitchen scale for flour!)
- Dutch oven or heavy-bottomed pot for frying
- Deep-fry thermometer
- Spring-released scoop (2-tablespoon capacity recommended)
- Wire rack set over a paper towel-lined baking sheet
- Slotted spoon or spider strainer for removing donuts from oil
- Microwave-safe bowl for glaze (optional, but convenient)
The Step-by-Step Process for Frying Donuts
Follow these detailed steps to create your own batch of irresistible homemade blueberry cake donuts:
1
Prepare the donut batter, then refrigerate it. Begin by whisking together your dry ingredients (flour, baking powder, salt) in one bowl. In another, combine all the wet ingredients (sugar, melted butter, buttermilk, egg, sour cream, vanilla). Gradually fold the dry mixture into the wet, mixing until *just* combined, then gently incorporate the frozen wild blueberries. Be careful not to overmix! Covering the bowl and refrigerating the batter for at least 30 minutes is crucial. This chill time isn’t just for convenience; it allows the flour to fully hydrate, making the donuts incredibly moist and fluffy, and also makes the batter easier to handle and prevents it from absorbing too much oil during frying.
2
Fry the donuts until they are beautifully golden brown, then transfer them to a wire-lined baking tray. While the batter chills, prepare your frying station. Fill a Dutch oven or heavy-bottomed pot with about 2 inches of neutral frying oil and heat it to a steady 350°F (175°C). Line a baking sheet with paper towels and place a wire rack on top; this is where your fried donuts will drain. Once the oil is at temperature, use your spring-loaded scoop to portion the chilled batter directly into the hot oil. Since these are mini donuts, they cook quickly – usually about 3 minutes total, flipping once halfway through to ensure even browning. Work in small batches (6-8 at a time) to prevent overcrowding and maintain oil temperature. Don’t forget to reset your timer for each batch! Once golden, use a slotted spoon to carefully remove them and place them on the wire rack to drain excess oil.
The experience of baking with blueberries, even straight from the freezer, offers such deep satisfaction. It reminds me of another favorite treat: my moist blueberry crumble muffins. They share that same delightful soft, cakey crumb and incredible blueberry flavor, but with the added textural joy of a buttery crumb topping!
3
Prepare the luscious blueberry glaze. While the donuts cool slightly, it’s time to create that irresistible glaze. In a medium bowl, whisk together the powdered sugar, freeze-dried blueberry powder, whole milk, and blueberry emulsion or extract until thoroughly smooth. For the most vibrant and authentic blueberry flavor, I’ve found that combining a good quality blueberry extract or emulsion with freeze-dried blueberry powder delivers the best possible result – a truly bright and intense blueberry experience. Once combined, warm the glaze gently in the microwave for about 1 minute. This makes it wonderfully runny and easier to coat the donuts evenly.
4
Generously glaze each blueberry donut. Once the glaze is warm and fluid, it’s time for the final magical step. Working with one donut at a time, gently toss it in the blueberry glaze until it is completely coated. Don’t be shy! Use a slotted spoon to carefully remove each donut from the glaze, tapping the spoon a few times on the side of the bowl. This allows any excess glaze to drip off, preventing puddles and ensuring a perfect, even coating. Place the freshly glazed donuts back on the wire rack to allow the glaze to set slightly. Serve them warm for the absolute best experience, and prepare for pure blueberry bliss!
While I adore the convenient, grab-and-go nature of these mini donuts, sometimes I crave a baked good that I can gracefully slice and savor. For those moments, my blueberry loaf with lemon glaze is absolutely perfect. It delivers that same soft, moist, cake-like texture that we love in these donuts, but with the added bright, tangy zest of a lemon citrus glaze on top!
Blueberry Cake Donuts with Blueberry Glaze
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Ingredients
For the Cake Donut Batter
- 2 cups all-purpose flour, *See notes below for measuring*
- 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
For the Blueberry Glaze
- 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
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In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined. Set this bowl aside for later.2 cups (260 g) all-purpose flour, 2 teaspoons (8 g) baking powder, 1/2 teaspoon (2 g) fine sea salt
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In a separate, larger bowl, vigorously whisk together the granulated sugar, melted salted European butter, buttermilk, large egg, sour cream, and vanilla bean paste until the mixture is smooth and well incorporated.1/2 cup (100 g) granulated sugar, 4 tablespoons (56 g) salted European butter, 1/2 cup + 2 tablespoons (140 g) buttermilk, 1 (50 g) large egg, 1/4 cup (56 g) sour cream, 1 teaspoon (4 g) vanilla bean paste
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Carefully fold the dry ingredients from the first bowl into the wet ingredients in the large bowl. Mix gently until the ingredients are almost fully combined, then add the frozen wild blueberries. Continue to fold just until everything is combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough donuts. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes. This chilling step is essential for the best texture.2/3 cup (88 g) frozen wild blueberries
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Meanwhile, prepare your frying station. Fill a Dutch oven or any heavy-bottomed pot with about 2 inches of neutral frying oil (such as vegetable, canola, or avocado oil). Place a deep-fry thermometer in the oil and begin heating it over medium-high heat until it reaches a steady temperature of 355°F (175°C).Neutral frying oil, like vegetable, canola, or avocado oil
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Prepare a landing spot for your fried donuts. Line a baking sheet with a few layers of paper towels to absorb excess oil, then place a wire rack directly on top of the paper towels. This setup will ensure your donuts drain properly and stay crispy. Set this aside near your frying pot.
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Once the oil reaches 355°F (175°C), retrieve your chilled batter. Using a spring-loaded two-tablespoon scoop, carefully scoop portions of the dough and gently drop them straight into the hot oil. Fry the donuts for approximately 3 minutes total, making sure to flip them halfway through (around 1.5 minutes) to ensure an even golden-brown color on all sides. As they are mini, they cook quickly, so keep a close eye on them and use a timer. Once fried, use a slotted wooden spoon or spider strainer to remove them from the oil and transfer them to the prepared wire rack to cool slightly. I strongly recommend frying only 6 to 8 donuts at a time to avoid overcrowding the pot and significantly dropping the oil temperature. It’s crucial that the oil returns to 355°F (175°C) before you fry the next batch!
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To make the vibrant blueberry glaze, combine the powdered sugar, freeze-dried blueberry powder, whole milk, and blueberry emulsion or extract in a medium bowl. Whisk vigorously until the mixture is completely smooth and free of lumps. Then, microwave the glaze for approximately 1 minute, stirring halfway through, until it is warm and has a pourable, runny consistency. This warmth helps the glaze adhere beautifully to the donuts.3 cups (360 g) powdered sugar, 1/4 cup + 2-3 tablespoons (82 g) whole milk, 1/4 cup (20 g) freeze-dried blueberry powder, 1 teaspoon (4 g) blueberry emulsion or extract
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Working with one fried donut hole at a time, gently drop it into the warm blueberry glaze. Use the slotted spoon to toss and ensure it is fully covered. Lift the donut out, tapping the spoon several times on the side of the bowl to remove any excess glaze. This creates a thin, even coating. Return the glazed donuts to the clean section of the wire rack, allowing the glaze to set slightly. Continue until all donuts are glazed. Serve immediately and enjoy the warm, fresh, bakery-style goodness!
Notes
Storage: These blueberry cake donuts are truly best enjoyed fresh and warm on the day they are made. However, if you happen to have any leftovers (a rare occurrence!), store them in an airtight container at room temperature for up to 2-3 days. Reheat gently in the microwave for a few seconds to regain some of their warmth and tenderness.
Blueberry flavoring for the glaze: To achieve that wonderfully bright and authentic blueberry flavor in the glaze, I specifically used LorAnn’s Blueberry Emulsion. It provides a more concentrated and true-to-fruit taste than many extracts. However, you can certainly use a standard blueberry extract if that’s what you have on hand. If you choose to omit the extract or emulsion entirely, be aware that the blueberry flavor in the glaze will not be as strong or pronounced, relying more heavily on the freeze-dried powder.
Important notes on blueberries: For this particular recipe, it is crucial to use frozen wild blueberries only. Do not substitute with fresh blueberries or larger cultivated frozen blueberries. Wild blueberries are significantly smaller in size, which prevents them from sinking to the bottom of the batter and ensures they are distributed evenly throughout each donut. They also tend to bleed less color and moisture into the batter. You can typically find frozen wild blueberries in the frozen fruit section of most grocery stores, usually right next to the regular frozen blueberries.
Storage, Make-Ahead, and Variation Tips
Maximizing the enjoyment and convenience of your homemade blueberry cake donuts often comes down to smart planning and creative twists:
Storage & Make-Ahead:
- Best Served Fresh: As with most fried goods, these donuts are truly at their peak when enjoyed warm, shortly after glazing.
- Storing Leftovers: If you have any remaining (which is rare!), store them in an airtight container at room temperature for up to 2-3 days. The glaze may soften slightly, but they’ll still be delicious.
- Reheating: A quick 10-15 second zap in the microwave can warm them up and bring back some of their fresh-from-the-fryer tenderness.
- Make-Ahead Batter: You can prepare the donut batter a day in advance! Simply mix it up as directed, cover it tightly, and refrigerate overnight. The extended chill time can even further enhance the texture. Allow it to sit at room temperature for about 15-20 minutes before scooping and frying, as it will be quite firm.
- Glaze Ahead: The blueberry glaze can also be made a day or two in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat it in the microwave (stirring frequently) until it’s warm and runny again.
Variations:
- Lemon Blueberry Donuts: For a zesty twist, substitute the blueberry emulsion in the glaze with 1 teaspoon of lemon extract and add 1-2 tablespoons of fresh lemon juice, adjusting milk as needed for consistency.
- Cinnamon Sugar Donuts: Skip the blueberry glaze entirely! Instead, while the donuts are still warm from the fryer, toss them in a mixture of granulated sugar and a touch of cinnamon for a classic cake donut finish.
- Nutmeg Spice: Add 1/2 teaspoon of ground nutmeg to the dry ingredients in the donut batter for a warm, comforting spiced flavor that pairs beautifully with blueberries.
- Cream Cheese Glaze: For a richer, tangier topping, make a simple cream cheese glaze. Whisk together 4 oz softened cream cheese, 1 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
- Donut Holes vs. Rings: This recipe makes excellent donut holes. If you prefer classic donut rings, you’ll need a donut cutter. Roll out your chilled dough to about 1/2 inch thick and cut out your shapes. Adjust frying time as needed; rings may cook slightly faster.
Frequently Asked Questions About Homemade Donuts
New to making donuts at home? Here are answers to some common questions:
Q: Can I bake these blueberry cake donuts instead of frying them?
A: While this recipe is specifically formulated for frying to achieve that distinct cake donut texture and crispy exterior, you could *potentially* adapt it for baking in a donut pan. However, the texture will be quite different – more like a muffin in donut shape, rather than a true fried cake donut. If you do bake them, preheat your oven to 375°F (190°C), grease your donut pan, fill about two-thirds full, and bake for 10-12 minutes or until golden brown and a toothpick inserted comes out clean. The glaze recipe would still work beautifully for baked donuts.
Q: Why do you insist on frozen wild blueberries? Can’t I use fresh?
A: Frozen wild blueberries are truly superior for this recipe. They are much smaller, which allows for better distribution throughout the dense cake batter, ensuring every bite has a burst of blueberry. Crucially, their smaller size and frozen state mean they don’t burst and bleed as much juice into the batter during mixing and frying, which can otherwise thin out the batter and make the donuts heavy or soggy. Fresh blueberries are larger and release more moisture, making them less ideal for this specific cake donut consistency.
Q: My donuts are coming out greasy. What went wrong?
A: Greasy donuts are almost always a result of incorrect oil temperature. If your oil is too cool (below 350°F/175°C), the donuts will absorb too much oil as they slowly cook. Make sure to use a deep-fry thermometer and keep the temperature consistent throughout the entire frying process. Also, avoid overcrowding the pot, as this causes the oil temperature to drop rapidly. Fry in small batches to maintain optimal temperature.
Q: How can I ensure my flour is measured accurately without a scale?
A: Even without a scale, the “spoon-and-level” method is key for measuring flour. First, use a spoon to fluff up the flour in its container. Then, gently spoon the fluffed flour into your measuring cup until it’s overflowing. Finally, use the back of a knife or a straight edge to level off the top of the cup. Never pack the flour down or scoop directly with the measuring cup.
Q: Can I make these gluten-free?
A: I haven’t personally tested this recipe with gluten-free flour, but generally, a 1:1 gluten-free baking flour blend (one that contains xanthan gum) could work as a substitute. You might need to adjust the liquid slightly as GF flours can absorb moisture differently. The texture might also vary slightly from the original. Always ensure all other ingredients are certified gluten-free.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
If you tried this delicious blueberry cake donut recipe or any other recipe on my website, please don’t hesitate to let me know how it went in the comments section below; I absolutely love hearing from you and seeing your culinary creations! While you’re there, please consider leaving a star rating – it helps other bakers find and enjoy this recipe too! You can also proudly tag me on Instagram or Facebook so I can admire your beautiful homemade blueberry cake donuts!