Skip the line at your local donut shop and make these tender blueberry donuts at home instead! Sour cream cake donuts are studded with wild blueberries, fried until golden, and dipped in a thin vanilla glaze.
What are cake donuts?
A cake donut is leavened with baking powder and mixed together quickly just until the flour is hydrated. Traditional yeast donuts, on the other hand, are made with yeast, requires prolonged kneading and a double rise. Cake donuts are more dense, with a cake-like texture, while yeast donuts are light and airy.
If you are a fan of yeast donuts, you should try my Dubai chocolate donuts, raspberry cheesecake donuts, or Nutella filled donuts.
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♡ Why You Will Love Blueberry Donuts 🫐
- Easy to make. The batter comes together in less than 10 minutes, unlike yeast donuts that require kneading and a double rise.
- Texture. Since these donuts are deep-fried, the edges get nice and crispy and the interior is soft and tender.
- Double blueberry flavor. Not only are these amazing cake donuts filled with wild blueberries in every bite, they also contains a bit of blueberry extract to amp up the blueberry flavor.
If you're looking for more blueberry recipes, you'll love my blueberry chocolate chip muffins, and my blueberry crumb cake.
Ingredient Notes
Here are some notes about all the ingredients used in these blueberry donuts. Quantities and full instructions are in the recipe card below!
Blueberry Cake Donuts
- Wild Blueberries - I used frozen wild blueberries, as it's more flavorful and because the blueberries are smaller in size, you get more blueberries in every bite.
- All-Purpose Flour - I always recommend using a kitchen scale to measure your flour for best results. Adding too much flour can make your donuts dry and dense.
- Baking Powder - Makes the donuts puff up when deep fried.
- Cinnamon + Nutmeg - For flavor. You do not want to skip these spices!
- Salt - Rounds out all the flavors.
- White Sugar - Adds a bit of sweetness and moisture.
- Sour Cream - Adds tangy flavor and makes the donuts moist.
- Unsalted Butter - For flavor.
- Eggs - Adds structure.
- Blueberry Extract - I highly recommend using blueberry extract. I tested a few batches with vanilla extract and although it was delicious, it lacked blueberry flavor that is characteristic of blueberry donuts you would find at your local donut shop.
Simple Vanilla Glaze
- Powdered Sugar - Also known as confectioners sugar or icing sugar.
- Hot Water - The hot water makes the glaze smooth.
- Vanilla Extract - For flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Blueberry Donuts! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a large bowl combine flour, baking powder, cinnamon, nutmeg and salt.
Step 2. Toss thawed/dried wild blueberries into the flour mixture until coated. Set aside.
Step 3. In a separate bowl, whisk together sugar, sour cream, eggs, melted butter and blueberry extract.
Step 4. Pour wet ingredients into the flour mixture and using a rubber spatula, fold everything together until combined. The dough will be sticky. Do not overmix.
Step 5. Wrap the dough in saran and pat it into a rectangle. Chill for 1.5 to 2 hours.
Step 6. On a well-floured work surface, roll the dough to ½ to ¾ inch (1.27 to 1.9 cm) thickness.
Step 7. Cut out donuts, using a 3-inch (7.2 cm) biscuit cutter. You should be able to cut out 6 donuts in the first pass. Gather the scraps, roll and cut out more donuts. Next, use a 1-inch cutter and cut out a small hole in the center of each donut to make donuts holes.
Next, place donuts on a parchment-lined baking sheet and chill for 15 to 20 minutes.
💡 Tip
Be sure to dip your biscuit or cookie cutters into flour when cutting out your donuts.
Step 8. Fry the donuts at 350ºF (180ºC), making sure to monitor your oil. Fry for 1 minute on each side, then flip and fry for an additional 30 seconds on each side. Transfer donuts onto a rack lined with paper towels.
Step 9. Make the glaze by whisking together powdered sugar, warm water and vanilla. I like it on the thinner size, but feel free to make it thicker.
Step 10. Dip the donuts into the glaze on both sides, allowing the excess glaze drip off. Place on a wire rack and let the glaze set for 15 minutes. Serve and enjoy!
Substitutions
- Sour Cream - You can use full-fat Greek yogurt if you're in a pinch.
- Blueberry Extract - I highly recommend using blueberry extract, but you can replace with pure vanilla paste or extract.
- Frying Oil - You can use vegetable shortening or any neutral oil such as vegetable, canola or grapeseed oil.
Key Equipment
- Kitchen Scale
- Mixing Bowls
- Whisk/Rubber Spatula
- Donut/Biscuit Cutters
- Baking Sheets
- Cooling Rack
- Dutch Oven or Pot
- Thermometer
Storage
- Donuts are best eaten the same day, but you can loosely cover leftovers on the counter for 2 days.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart!
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Be sure to thaw and pat dry your frozen wild blueberries. I tested 2 batches frozen blueberries, and it bleed in the batter and made the batter wet as it chilled in the fridge.
Thawing wild blueberries. Place frozen blueberries in a fine mesh sieve or colander and rinse with cold water until no longer frozen. Drain and pat dry really well with paper towels. It may stain a kitchen towel so I recommend using paper towels.
Use a thermometer to consistently check the oil's temperature, as it can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stay between 350ºF (167ºC) and 360ºF (182ºC). If the temperature of your oil is too low, your donuts run the risk of absorbing too much oil and if the oil is too hot, the donuts will brown too quickly and the center can be uncooked.
Room temperature ingredients. It's important to use room temperature ingredients as it will emulsify better. This includes your eggs and sour cream.
Don't skip double chilling the dough. The dough is sticky, so it's important to chill the dough before and after shaping the donuts.
FAQ
You can, however; I highly recommend using frozen wild blueberries if you can. I made a batch with fresh blueberries and because of the high water content, the oil splashed like crazy. Plus the fresh blueberries had a tendency of separating from the donuts and floated in the oil.
Wild blueberries are smaller in size which disperses more evenly in the batter, and have more flavor overall. I use Wyman's wild blueberries.
I do not recommend baking these donuts. If you're looking for a baked donut recipe, check out my baked funfetti donuts or baked apple cider donut holes.
Allow the oil to cool completely in the pot, then pour it back into its original container or a plastic bag and throw it away in the trash. It should never be poured down the drain, as it could potentially clog your pipes.
A cake donut contains baking powder to help them rise when fried. Yeast donuts rely on yeast to rise. The texture of cake donuts are more cakey and yeast donuts light and airy, like brioche bread.
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📖 Recipe
Blueberry Donuts
Equipment
- kitchen scale
- Mixing Bowls
- Whisk/Rubber Spatula
- Donut or Biscuit Cutters
- Baking Sheets
- Cooling Rack
- Dutch Oven or Pot
- Thermometer
INGREDIENTS
Blueberry Cake Donuts
- 2 ½ Cups (300g) All-Purpose Flour
- 2 ¼ Teaspoons Baking Powder
- ¾ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Sea Salt
- 1 ¼ Cups (165g) Frozen Wild Blueberries (measured from frozen) thawed & pat dried
- ½ Cup + 1 Tablespoon (113g) White Granulated Sugar
- ¾ Cup (170g) Full-Fat Sour Cream room temp
- 2 Whole Large Eggs room temp
- 3 Tablespoons (42g) Unsalted Butter melted
- ¾ Teaspoon Blueberry Extract (or 1 teaspoon Vanilla)
- Frying Oil
Simple Vanilla Glaze
- 2 Cups (227g) Powdered Sugar
- 5 to 6 Tablespoons Hot Water
- ½ Teaspoon Vanilla Extract
Instructions
- Thaw Wild Blueberries - Place frozen blueberries in a fine mesh sieve or colander and rinse with cold water until no longer frozen. Drain and pat dry really well with paper towels. Some moisture is fine.1 ¼ Cups (165g) Frozen Wild Blueberries (measured from frozen)
- Combine Dry Ingredients - In a large bowl whisk together flour, baking powder, cinnamon, nutmeg and salt. Then add blueberries and toss until coated and combined.2 ½ Cups (300g) All-Purpose Flour2 ¼ Teaspoons Baking Powder¾ Teaspoon Cinnamon¼ Teaspoon Nutmeg¼ Teaspoon Sea Salt
- Combine Wet Ingredients - In a separate bowl, whisk together sugar, sour cream, eggs, melted butter and blueberry extract until well combined.½ Cup + 1 Tablespoon (113g) White Granulated Sugar¾ Cup (170g) Full-Fat Sour Cream2 Whole Large Eggs3 Tablespoons (42g) Unsalted Butter¾ Teaspoon Blueberry Extract (or 1 teaspoon Vanilla)
- Combine Dry & Wet Ingredients - Pour wet ingredients into the flour mixture and using a rubber spatula, fold everything together until just combined. The dough will be sticky. Do not overmix.
- Chill - Wrap the dough in saran and pat it into a rectangle. Chill for 1.5 to 2 hours.
- Shape Donuts - On a well-floured work surface, and using a rolling pin, roll the dough to ½ to ¾ inch (1.27 to 1.9 cm) thickness.Cut out donuts, using a 3-inch (7.2 cm) biscuit cutter. Be sure to dip your biscuit or cookie cutters into flour when cutting out your donuts. You should be able to cut out 6 donuts in the first pass. Gather the scraps, roll and cut out more donuts. Next, use a 1-inch cutter and cut out a small hole in the center of each donut, to make donuts holes.
- Chill Again - Transfer donuts on a parchment-lined baking sheet and chill for 15 to 20 minutes.
- Heat Oil & Prep- Meanwhile, fill a medium to large sized pot with 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Heat oil until a thermometer registers between 350ºF (180ºC) and 360ºF (182ºC). Place a large cooling rack over a large baking sheet and line it with paper towels and set aside.
- Fry Donuts - Carefully transfer 2 to 4 donuts into your hot oil, making sure to not overcrowd the pot. Fry for 1 minute on each side, then flip and fry for an additional 30 seconds on each side. Be sure to monitor the oil's temperature to make sure it hoovers around 350ºF (180ºC).Donut holes will only take about 40 seconds on each side. Set a timer! Transfer donuts to your prepared pan. Before frying the next batch of donuts, make sure the oil is at the correct temperature.
- Make Glaze - Make glaze by whisking together powdered sugar, warm water and vanilla. I prefer it on the thinner size, but you can make it thicker by adding less water.
- Glaze Donuts - Dip the donuts into the glaze on both sides, allowing the excess glaze drip off. Place on a wire rack and let the glaze set for 15 minutes. Serve and enjoy!
Notes
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