Cake donuts are our favorite weekend breakfast! I fold blueberries into the batter this time and coated them in a simple glaze.
Let’s talk donuts.
I am obsessed. I mean, do you remember the donut tour I dragged my husband on through Chicago last year? I love trying new donut shops.
I also love making donuts at home. I have a ton of donut recipes on the blog. All kinds of things from baked to fried to healthy-ish to over the top.
But, that doesn’t stop me. The world still needs more donuts, you know? Like, lots more donuts. So I’m still at it. Creating new donuts. For you, of course. Not because I want to stuff my face with them all day. That’d be ridiculous.
These donuts are a riff on my grandma’s cake donuts. She made them every time we visited and we always got so excited.
It wasn’t often that we got to see her, as she lived halfway across the country. But, it was so exciting every time we did, in part because of these cake donuts! And also because GRANDMA. Y’all know how awesome grandmas are. 😉
I love making these donuts for my kiddos.
This time around I loaded this cake donut recipe up with blueberries. So good!
I’ve also glazed the donuts, because I’m sorry. Glaze is a thing that I love.
My grandma always served her donuts plain and they were AMAZING, don’t get me wrong, but…glaze. Yes. Do it.
Blueberry Cake Donuts
- 2 tablespoons butter room temperature
- 3/4 cup sugar
- 1 egg
- 3/4 cup buttermilk
- 3 cups flour may need more
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup fresh blueberries
- Oil for frying
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- In the bowl of a stand mixer fitted with the dough hook, beat together the butter and sugar. Beat in the egg.
- In a separate bowl, combine the remaining dry ingredients.
- Alternate adding the milk and flour mixture until everything is well combined. Knead for just a couple of minutes. If the dough is too sticky to roll out, add more flour until it's workable.
- Dump the dough out on a floured surface and pat flat. Sprinkle dough with half of the blueberries and fold dough over on itself. Flatten and sprinkle with remaining blueberries. Fold dough over to cover blueberries and roll out to 1/4 inch thick. Use a donut cutter to cut donuts.
- Add to a pot of 375 degree oil, just a few donuts at a time so as not to crowd the pan, and fry until golden, about 2 minutes each side.
- Drain on a paper towel lined plate.
- Add powdered sugar, milk, and vanilla to a saucepan over low heat and whisk to combine. Once warmed, dip each donut in the glaze to coat and place on a cooling rack. Let dry 5 minutes before serving.