When you dream of a sweet treat that’s somehow both nostalgic and novel, Blueberry Cake Donuts should top the list. These classic, old-fashioned donuts blend a tender, buttery crumb with just the right burst of fruity blueberry flavor. Each bite is a moment of pure joy, marrying that golden, crispy exterior with an irresistible creamy vanilla glaze. Whether you’re indulging on a slow weekend morning or impressing friends at brunch, Blueberry Cake Donuts are guaranteed to deliver comfort and delight with every fluffy mouthful.

Blueberry Cake Donuts Recipe - Recipe Image

Ingredients You’ll Need

Blueberry Cake Donuts require just a handful of simple, everyday ingredients that come together for maximum flavor and perfect texture. Don’t underestimate how each element adds its own magic, from the richness of butter to the tang of sour cream and, of course, the punchy pop of dried blueberries.

Butter (3 tablespoons, melted): Brings richness and that classic tender crumb to the donut dough.
Granulated sugar (2/3 cup): Sweetens the batter just right and helps create a golden crust as they fry.
Egg yolks (2 large): Adds richness and helps make the donuts delightfully soft inside.
Vanilla extract or vanilla bean paste (1 teaspoon): Provides that lovely depth of flavor in both dough and glaze.
Sour cream (2/3 cup): The secret weapon for keeping your Blueberry Cake Donuts super moist and tender.
Cake flour (3 1/4 cups): Ensures an extra-light crumb; you can substitute by using 315 grams all-purpose flour plus 55 grams cornstarch for the same effect.
Baking powder (2 1/4 teaspoons): Gives rise and makes these donuts fluffy instead of dense.
Salt (1 teaspoon): Just a touch balances the flavors so it’s not too sweet.
Dried blueberries (1/2 cup): Chopped and soaked, they swell into juicy bursts that dot every donut.
Milk (1/2 cup, plus more for the glaze): Loosens up both the dough and the glaze for a perfect texture.
Powdered sugar (4 cups): The essential base for that silky, dreamy donut glaze.

How to Make Blueberry Cake Donuts

Step 1: Soften and Prep the Blueberries

Start by chopping your dried blueberries into small pieces, so they’ll be perfectly distributed in every bite. Pour that half cup of boiling water over them, let the berries soak until they’re nice and plump (about five minutes), and then drain completely in a fine mesh sieve. This step ensures you’ll have juicy pockets of blueberry in your Blueberry Cake Donuts instead of chewy bits.

Step 2: Make the Donut Dough

Melt your butter and beat it together with the sugar until light and fluffy—this jumpstarts that iconic donut texture. Next, mix in the sour cream, egg yolks, and vanilla. Stir these together until everything’s smooth; scrape your bowl as needed to make sure nothing’s hiding at the bottom. The result should already smell like pure heaven!

Step 3: Combine Dry Ingredients and Blueberries

Add your flour, baking powder, and salt to the wet mixture. Use a gentle hand to avoid tough dough. As soon as the flour is almost mixed in, toss in those rehydrated blueberries and finish stirring until the dough is streak-free and the fruit is evenly spread out. You’ll love seeing that blue-speckled batter come together.

Step 4: Chill the Dough

Transfer the soft dough onto a piece of plastic wrap and gently press it into a disc about 1 to 2 inches thick. Wrap it tightly and chill for at least 1 hour or up to a full day. This step is a lifesaver—it firms up the fat, making your dough easy to work with and guaranteeing tender Blueberry Cake Donuts once fried.

Step 5: Roll and Cut the Donuts

Once chilled, generously flour your work surface. Roll the dough to about 1 inch thick, then use a 3-4 inch cutter for the donut rounds and a 1-inch cutter for the holes. Gather and re-roll scraps once or twice to get as many donuts as possible—just don’t overwork the dough, or you’ll lose that delicate crumb.

Step 6: Fry the Blueberry Cake Donuts

Heat 3-4 inches of a neutral oil (canola, peanut, sunflower, or avocado all work great) in a sturdy pot to exactly 375 degrees F. Gently lower in 2-3 donuts at a time, making sure not to crowd them. Fry on the first side for about a minute and a half, then carefully flip and cook the other side to golden perfection. Drain on a rack so they stay crisp outside and fluffy inside—cut one open to confirm it’s cooked through.

Step 7: Glaze the Donuts

Meanwhile, warm half a cup of milk until it’s steaming but not boiling, then whisk in powdered sugar a little at a time for the perfect glaze consistency. Add vanilla for flavor. Dunk each warm donut into the glaze; flip to coat both sides, then set them on the rack again. The shiny, sweet finish is your well-earned reward!

How to Serve Blueberry Cake Donuts

Garnishes

A fresh sprinkle of lemon zest over the still-wet glaze will make your Blueberry Cake Donuts extra vibrant, while a few whole dried blueberries on top add color and texture. You can even dust a bit of powdered sugar for a classic bakery look.

Side Dishes

Serve these donuts with a big mug of your favorite coffee or strong black tea for a cozy treat. For brunch, pair them with a creamy yogurt parfait, a simple fruit salad, or even a little platter of crispy bacon to balance the sweetness.

Creative Ways to Present

Blueberry Cake Donuts look irresistible stacked on a cake stand or arranged in a donut “bouquet” with parchment paper. For parties, try threading mini donuts onto wooden skewers, or drizzle them with white chocolate for a touch of elegance. However you serve them, these donuts will always steal the show!

Make Ahead and Storage

Storing Leftovers

After cooling and glazing, arrange any leftover Blueberry Cake Donuts in a single layer in an airtight container at room temperature. They’ll stay fresh for up to two days—just enough time for the family to polish them off without worry.

Freezing

To freeze, skip glazing, then wrap cooled donuts individually in plastic wrap. Place them in a freezer-safe bag and freeze for up to two months. Just thaw and glaze before serving, and they’re nearly as good as fresh!

Reheating

For that just-made taste, gently warm unglazed donuts in the microwave for 10 to 15 seconds or a few minutes in a low oven. Glazed donuts can be microwaved in 5-second spurts, but watch closely so the glaze softens, not melts away.

FAQs

Can I use fresh or frozen blueberries instead of dried?

While dried blueberries give you the best donut texture, you can use frozen (unthawed) or fresh blueberries. Be aware that fresh or frozen berries may leak more juice, so your dough will be wetter and could be harder to handle.

Why does the dough need to be chilled?

Chilling the dough solidifies the fat, making it less sticky and easier to work with. It also helps the donuts hold their shape while frying, resulting in a lighter crumb and fewer misshapen donuts.

Is it necessary to use cake flour?

Cake flour gives Blueberry Cake Donuts their soft, tender bite. You can substitute with all-purpose flour and cornstarch (see the ingredients list), but using cake flour produces the best texture.

Can I bake these donuts instead of frying them?

This particular recipe is designed for frying, which develops the classic crust and softness. Baking won’t yield the same result, but if you’re determined, use a donut pan and bake at 375°F for about 10-12 minutes, though the texture will be more like cake than a donut.

What’s the best oil for frying donuts?

Neutral oils with a high smoke point, like canola, peanut, sunflower, or avocado oil, are best. Avoid olive or coconut oil, which can impart unwanted flavors to your Blueberry Cake Donuts.

Final Thoughts

Trust me, once you whip up a batch of Blueberry Cake Donuts, they’ll become a recurring star in your kitchen. The burst of berries inside a tender, vanilla-kissed crumb, finished with that sweet shiny glaze, is nothing short of perfection. Gather your favorite people, turn on some music, and dive into making these donuts—you’ll be so glad you did!