Description
Homemade blueberry cake donuts blend classic American bakery charm with fresh, juicy berries. Pillowy dough kissed with sweet blueberry essence offers a delightful morning treat you cannot resist.
Ingredients
Scale
Main Ingredients:
- 3 ¼ cups (370 grams) cake flour (or 315 grams all-purpose flour + 55 grams cornstarch)
- ⅔ cup (132 grams) granulated sugar
- ½ cup (80 grams) dried blueberries
- 2 large egg yolks
Wet Ingredients:
- 3 tablespoons (42 grams) butter, melted
- ⅔ cup (160 grams) sour cream
- 1 teaspoon vanilla extract or vanilla bean paste
Dry and Seasoning Ingredients:
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
For the Glaze:
- 4 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Rehydrate dried blueberries by submerging them in boiling water for 5 minutes, then drain thoroughly using a fine mesh sieve.
- Cream butter and sugar until light and fluffy, then incorporate sour cream, egg yolks, and vanilla extract into the mixture.
- Gradually fold in flour, baking powder, and salt, mixing until just combined, ensuring no dry flour remains visible.
- Gently fold rehydrated blueberries into the batter, distributing them evenly throughout the dough.
- Transfer dough onto plastic wrap, flatten to approximately 1-2 inches thick, and wrap tightly. Refrigerate for 1-2 hours to firm up.
- Prepare a lightly floured work surface and roll out chilled dough to a 1-inch thickness.
- Use a 3-4 inch circular cutter to shape donuts, and a 1-inch cutter to remove centers, creating the classic donut shape.
- Carefully collect and re-roll dough scraps, cutting additional donuts. Limit re-rolling to prevent tough texture.
- Heat neutral oil in a medium pot to 375°F, monitoring temperature with a candy thermometer for consistent cooking.
- Carefully lower 2-3 donuts into hot oil, frying for 1 1/2 minutes per side until achieving a golden-brown color.
- Transfer fried donuts to a wire rack positioned over a baking sheet, allowing excess oil to drip away.
- Prepare glaze by warming milk until steaming, then gradually whisk in powdered sugar until smooth and glossy.
- Add vanilla extract to the glaze, stirring until fully incorporated.
- Dip each donut into the glaze, ensuring complete coverage, and allow excess to drip off before placing on the cooling rack.
Notes
- Rehydrate dried blueberries with boiling water to soften and plump them up, enhancing their texture and flavor in the donuts.
- Chill the dough for at least one hour to help it firm up, making it easier to roll and cut into perfect donut shapes.
- Use a candy or fry thermometer to maintain the exact oil temperature of 375°F, ensuring golden-brown, crispy donuts without burning.
- Limit re-rolling dough scraps to twice to prevent tough, dense donuts that lack the desired light and fluffy texture.
- Create a smooth, pourable glaze by gradually whisking powdered sugar into warm milk, ensuring no lumps for a perfect coating.
- Allow glazed donuts to rest on a cooling rack, letting excess glaze drip off and create a clean, professional-looking finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 344
- Sugar: 36 g
- Sodium: 245 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 62 mg