Blueberry Cake Doughnuts

Blueberry Cake Doughnuts are a cake doughnut with wild blueberries and a simple glaze. Homemade doughnuts can be made the day ahead and fried up fresh the next morning.

Blueberry glazed donuts are the perfect treat for your weekend.  My mother often made a simple cake doughnut for a little treat for us. I remember our Golden retriever standing at her feet, just waiting for a few doughnut holes to drop.

They are super simple to make and use everyday ingredients. In the fall we love Apple Cider Donuts or Pumpkin Doughnuts.

How to make Homemade Cake Doughnuts:

Step 1: 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.

Step 2: This is a sticky dough. Turn out to a floured work surface. Use a rolling pin to roll out to about ½-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts. Place them on a parchment lined half sheet pans.

Step 3: 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.

Step 4: 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.

These blueberry doughnuts are delicious. You can make these the night before. Place on parchment lined sheet pans and cover with plastic wrap. Plop in the refrigerator until you are ready to fry them the next morning. This makes life a little easier and you’ll still have freshly fried doughnuts in the morning.

These simple and yummy treats are super moist with the fresh flavor of blueberries. I used regular blueberries in this recipe. But wild-blueberries would be incredible for this particular recipe. I also love wild blueberries in my Blueberry Muffin Recipe and my Sour Cream Coffee Cake.

This recipe yields about 18 doughnuts and doughnut holes. If you don’t have a doughnut cutter– order one! Love mine- it’s always used in this farmhouse kitchen!

Red Velvet cake donuts and Jelly Doughnuts are also a huge hit in our household!

Do you love my recipes? Please take a moment to leave a star rating and share on social media and hashtag #afarmgirlskitchen

5 from 8 votes

Print Rate this Recipe

Blueberry Cake Doughnuts

Prep Time30 minutes mins

Cook Time4 minutes mins

Total Time34 minutes mins

Blueberry Cake Doughnuts are the perfect homemade treat for breakfast, brunch or to pair with a cup of coffee. Make them the day ahead and fry fresh the next morning.

Course: Breakfast, Breakfast or Brunch

Cuisine: American, Southern

Servings: 18 doughnuts and holes

Calories: 242kcal

Author: Jessica Robinson

Equipment

• ▢
  Doughnut Cutter (3 ½-inches)

Ingredients

Blueberry Cake Doughnuts

• ▢ 3 ½ cups all-purpose flour
• ▢ ⅔ cup granulated sugar
• ▢ 6 tablespoons unsalted butter softened
• ▢ 1 cup full-fat sour cream
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon kosher salt
• ▢ 1 tablespoon baking powder
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup wild blueberries fresh or frozen

Doughnut Glaze

• ▢ 2 cups powdered sugar
• ▢ 2 tablespoons whole milk
• ▢ ½ teaspoon pure vanilla extract

Instructions

Blueberry Cake Doughnuts

• 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 using a bench scraper to fold the dough.
• Use a rolling pin to roll out to about ½-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.

Recipe Notes

Baker’s Tip: It’s best to use room temperature eggs and butter with all baking recipes. Use a digital thermometer to check the temperature of your cooking oil. This will prevent the doughnuts from soaking up too much oil or burning. Be sure and use wild blueberries with this recipe! They are smaller and have more flavor than traditional blueberries.

Nutrition

Calories: 242kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 149mg | Potassium: 127mg | Fiber: 1g | Sugar: 22g | Vitamin A: 225IU | Vitamin C: 0.9mg | Calcium: 52mg | Iron: 1.3mg

Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.