Blueberry Cake Donuts

I make these Blueberry Cake Donuts when I’m craving something tender, sweet, and bursting with blueberry flavor. They’re fried for a crackly glaze and soft, moist interior—a special treat that rivals any bakery donut.

Why You’ll Love This Recipe

I love this recipe because it uses dried blueberries rehydrated to release their flavor without weighing down the batter. The sour cream creates a moist, tender crumb, and the powdered sugar glaze gives a satisfying crisp exterior. The contrast of textures and the real blueberry bursts make each bite memorable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 Tbsp butter, melted

• ⅔ cup granulated sugar

• 2 large egg yolks

• 1 tsp vanilla extract or vanilla bean paste

• ⅔ cup sour cream

• 3¼ cups cake flour (or AP flour + cornstarch)

• 2¼ tsp baking powder

• 1 tsp salt

• ½ cup dried blueberries

For the glaze:

• ½ cup milk

• 4 cups powdered sugar

• 1 tsp vanilla extract or paste

directions

1. I start by soaking the dried blueberries: chop them into pieces, pour boiling water over them, and let them soften about 5 minutes. Then I drain them well through a fine mesh sieve.

2. I whisk together melted butter and sugar until light and fluffy, then stir in sour cream, egg yolks, and vanilla until smooth.

3. I gently stir in cake flour, baking powder, and salt until mostly combined, then fold in the soaked blueberries until batter is cohesive.

4. I warm oil for frying (or heat to about 180 °C/350 °F), then pipe or spoon dough into donut shapes and fry until golden—usually about 1–2 minutes per side.

5. While donuts cool slightly, I whisk the glaze ingredients—milk, powdered sugar, and vanilla—until smooth.

6. I dip each warm donut into the glaze for a crackly finish and let them rest on a wire rack to set the glaze fully.

Servings and timing

• Makes: about 6 donuts or donut holes

• Prep time: ~15 minutes

• Soak time for blueberries: ~5 minutes

• Frying time: ~5–8 minutes total

• Glazing time: ~10 minutes
  Total time: ~approximately 30 minutes

Variations

• I sometimes swap sour cream for buttermilk for a slightly tangy crumb.

• I use vanilla bean paste or add lemon zest to the glaze for extra brightness.

• I’ve tried cutting fresh blueberries into small pieces instead of dried—though I find dried give better texture without sogginess.

• If I want less sweetness, I skip the glaze and toss warm donuts in cinnamon sugar instead.

storage/reheating

I store glazed donuts at room temperature in an airtight container for up to 3 days. If I refrigerate them, they keep up to 1 week, though the glaze may soften. I don’t recommend freezing glazed donuts, as the texture changes. If I want to freeze, I wrap cooled, unglazed donuts tightly and freeze for up to 1 month—then thaw, reheat briefly if desired, and glaze before serving.

FAQs

What if my donuts turn soggy after glazing?

I’ve found sogginess often comes from glazing while the donut is too hot. I let them cool slightly before dipping. Also storing in a dry container helps glaze stay crisp.

Can I use fresh blueberries instead of dried?

Yes—I’ve tried fresh, but they release more moisture into batter and can weigh it down. Dried blueberries rehydrated give a balanced burst without sogginess.

Do I need a donut pan or cutter?

Not for frying donuts. You can form balls of batter and shape them by hand. Or use a donut cutter for baked versions. This recipe is flexible that way.

Can I bake them instead of frying?

Absolutely—I’ve seen baked blueberry cake donut versions that are tender and lighter and use similar batter packed into a donut pan and baked for about 12–20 minutes.

How can I prevent donut holes when frying?

I make sure oil is hot enough (~350 °F/180 °C), fry donuts fully on one side before flipping, and avoid overcrowding the pot. That helps maintain shape and avoids doughy centers.

Conclusion

I love making these Blueberry Cake Donuts when I want a special treat that feels like bakery quality at home. The tender, moist crumb studded with bursts of blueberry and covered in crisp sweet glaze makes them endlessly satisfying. They’re simple to mix up, fun to shape, and always disappear fast.

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