Blueberry Cake Donuts

These cake donuts are filled with juicy pops of fresh blueberries. Perfect for a summer or spring breakfast.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings donuts

Calories 303kcal

Author Karly Campbell

Ingredients

For the donuts

2 tablespoons butter room temperature
3/4 cup sugar
1 large egg
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
3/4 cup buttermilk
1 cup fresh blueberries
Oil for frying

For the glaze

2 cups powdered sugar
1/3 cup heavy cream
1/2 teaspoon vanilla

Instructions

To make the donuts

Fill a pot with about 3 inches of vegetable or canola oil and heat over medium high heat to 375 degrees.
While the oil is heating, add the butter and sugar to a stand mixer fitted with the dough hook and beat together until combined.
Beat in the egg until just combined.
In a separate bowl, stir together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
Alternate adding the buttermilk and flour mixture to the sugar 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, a tablespoon at a time, being careful not to add more flour than is needed.
Dump the dough out on a floured surface and pat flat. Sprinkle the 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 1/3 inch thick. Use a donut cutter to cut donuts. Reroll the dough as needed.
Add a few donuts at a time to the hot oil, being careful not to overcrowd the pan. Fry until golden, about 2 minutes each side. Fry the donut holes as well, about 1 minute.
Remove the donuts to a paper towel lined plate and let the grease drain off.

To glaze the donuts

Add the powdered sugar, cream, and vanilla to a bowl and whisk well to combine.
Dip the warm donuts in the glaze and place on a cooling rack to set up for at least 20 minutes.

Notes

Storage: Donuts are best served the day they are made when they are at their freshest. To store longer, place in an airtight container at room temperature for 2-3 days.

Buttermilk: If you don't have buttermilk, add while milk to the measuring cup just shy of 3/4 of a cup. Add a splash of white vinegar or lemon juice to reach 3/4 cup (about 1 tablespoon of vinegar) and let sit for 5 minutes. Whisk before using.

Oil: We've only tested this recipe by deep frying - we have not tried baking these. The oil can be reused by cooling and then pouring through a funnel back into the container. Use for frying your next batch of donuts. We tend to keep oil for up to 6 months. Keep oil that fries savory things for other savory recipes and oil that fried sweet things for other sweet recipes. (Don't reuse oil that fried chicken to make donuts.)

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