Blueberry Cake Donuts
Prep time
Cook time
Total time
Classic cake donuts with fresh blueberries and a crisp sugar glaze from SouthernFATTY.com
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Dessert
Cuisine: American
Serves: 12 donuts
Ingredients
Donuts
- 1 and ¾ cups flour, AP
- ¼ cup plus 2 tablespoons sugar, white granulated
- ½ tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¾ cup buttermilk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla bean paste
- 1 egg, lightly beaten
- 1 cup blueberries
Glaze
- 2 cups powdered sugar
- ½ teaspoon vanilla bean paste or extract
- 2 tablespoons heavy cream
- pinch salt
- 2-3 tablespoons blueberries
Instructions
- Combine all of the dry donut ingredients in a large bowl and whisk well.
- Whisk together buttermilk, egg, butter, vanilla.
- Mix flour and buttermilk additions together.
- Add blueberries (lightly) to last folds of dough.
- FOLD together. Do not stir or mix aggressively.
- On a floured surface, pat out dough about ½ inch thickness.
- Using floured donut cutter, punch out rounds and very lightly transfer to lined baking sheet to rest.
- Heat oil to 360 F.
- Once heated, fry donuts until golden on both sides. Transfer to paper towel lined sheet to cool.
- For glaze, combine and whisk very well. Allow to sit for 10 minutes before coating donuts.
- Dip donuts one-by-one and allow to sit for icing to harden. Top with whole berries, if desired.
- Find more recipes on SouthernFATTY.com.
Recipe by Southern FATTY at https://www.southernfatty.com/blueberry-cake-donuts/