Best Blueberry Cake Doughnuts Recipes

BLUEBERRY DONUTS

Steps:

• Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 360°F.
• While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the blueberries until they're well coated in the flour mixture.
• In a separate bowl, whisk together the milk, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture until a sticky blue dough forms.
• Press dough into a circle about 1/2-inch thick on a heavily floured surface. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 15 donuts and donut holes.
• For the glaze, simply whisk together the powdered sugar, milk and blueberry jam until smooth and thin enough to dip the donuts in. Add additional milk if the glaze is too thick or powdered sugar if it seems to thin.
• Once the oil has reached 360°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don't want to burn them.
• Transfer the fried donuts to a wire rack that's set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
• While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down. Let glaze set or enjoy while they're still warm.

BLUEBERRY CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Spray donut pans with nonstick cooking spray and set aside
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
• In a separate bowl, whisk together the all-purpose and cake flours, baking soda, and baking powder.
• Add the whole eggs and egg yolk to the mixer and cream until blended, about 1 minute, stopping to scrape the sides as needed.
• Alternately add the flour mixture and the buttermilk in 3 stages, mixing on medium-low and stopping to scrape down the sides between additions.
• Turn mixer to low and gently stir in the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue/purple.
• Fill a large piping bag (or large ziplock bag with a corner cut off) with the batter.
• Pipe batter into each donut well until each is about ⅔ of the way full (do not fill to the top).
• Bake in preheated oven for 18 to 20 minutes or until the donuts spring back when poked. Allow to cool completely before glazing.
• In a big bowl, combine all the glaze ingredients and whisk together. Adjust the consistency by adding either milk to thin one teaspoon at a time or powdered sugar to thicken one tablespoon at a time.
• Once donuts are completely cool, dip each donut top and bottom into the glaze, shaking off any excess, and placing on a wire rack set over a baking sheet lined with parchment paper.

BLUEBERRY CAKE DOUGHNUTS

Steps:

• In a large mixing bowl, cream together granulated sugar and butter. Add the eggs, sour cream, vanilla extract and salt. Combine well. Scrape the bowl occasionally with a rubber spatula. Add the flour and baking powder. Fold in the blueberries.
• This is a sticky dough. Turn out to a floured work surface. Use a rolling pin to roll out to about 1/2-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts. Place them on a parchment lined half sheet pans.
• Line a baking sheet with several layers of paper towels and set aside. In a large, heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small/medium bowl, combine the glaze ingredients.
• Dip the doughnuts into the glaze on both sides. Let some glaze drip off before placing the doughnuts onto a baking rack, placed over a parchment lined sheet pan. This will help catch the extra glaze. Let dry and enjoy.