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
Blueberry Cake Doughnuts
Equipment
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
Nutrition
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.
Isabella says
I made these donuts and they turned out great except the glaze did not work at all. it’s still half powdered sugar and sticky in other spots. do you have any tips or know where i went wrong?
Jessica Robinson says
Hello Isabella,
Glad to hear you enjoyed the donuts! I’m guessing perhaps you didn’t whisk together the glaze ingredients well enough. You can always adjust the glaze to be thicker or thinner for your personal preference. Be sure and whisk the powdered sugar with the milk & vanilla extract so there are no powdered sugar clumps. Let me know if I can help you more!
Heidi says
Can you use an air fryer for this recipe and get the same effect? I recently got an air fryer and I’ve done regular donuts in it and they were yummy, but didn’t know about cake donuts
Jessica Robinson says
Hello Heidi,
I’ve never used an air fryer for anything. However, I would try it out. If you’ve done other types of donuts in it, I would assume these will work too. I definitely suggest “wild blueberries” vs. traditional blueberries in this particular recipe. They are readily available in most grocery stores in the freezer section near the rest of the fruit.
Angie says
So, I actually cooked these and the whole family LOVED them. We had tried a recipe 2 nights before that delivered flavorful but very dense, dry donuts. I compared yours and figured out why it didn’t work (no fat or baking powder). I did add one ingredient to your recipe for some extra flavor – 1/2 tsp nutmeg. I also used dried blueberries instead of fresh which worked well since I didn’t have the small wild blueberries. Next time I will use fresh though. Thanks so much for sharing! We are literally making our own since we can’t find good donuts in the town we’ve moved to.
Jessica Robinson says
Hi Angie,
Glad to hear that you loved this blueberry doughnut recipe! Nutmeg is a great addition. Dried blueberries can work as well, but we prefer wild blueberries. I buy them frozen.
Joanne Lightfritz says
I started out with the intention of baking them (I decreased the flour), but the dough was still too tough – so I cut them and fried them! Fried up beautifully, thought the flavor was pretty good for using store bought blueberries. Changed the glaze up – just a little lemon oil instead of vanilla. For those saying the flavor was bland, make sure you are using pure extract. I use vanilla bean paste.
Jessica Robinson says
Joanne,
So glad to hear that you loved them! You can buy wild blueberries (frozen) at BJ’s or some of the wholesale clubs. Honestly, I think even Walmart carries it. Wyman’s is the brand.
But glad to hear that even with store-bought blueberries they tasted great! Pure vanilla extract or vanilla bean paste is a MUST.
Jessica Robinson says
Miranda,
Glad the doughnuts were simple to make and instructions easy to follow! Did you use real vanilla extract, full fat sour cream, and WILD blueberries vs. traditional blueberries? Wild blueberries are WAY more flavorful and highly suggested in the recipe. Sometimes you can put a vanilla bean in a recipe like this for more flavor.
Stephanie says
Can these be made and frozen prior to frying? Would love to make in bulk and freeze some for later.
Jessica Robinson says
Hi Stephanie,
I would think it would be completely fine to make them and freeze them unbaked/unfried.
Then thaw on a sheet pan lined with parchment paper- overnight in the fridge. Or on the counter for maybe an hour…. Let me know if you have any other questions!
Martine St John says
Can I use oil instead of butter? I found that when I made the baked chocolate donuts with the sour cream, the oil makes them really good.
Jessica Robinson says
For this recipe, I would recommend butter or you can substitute vegetable shortening. I would not recommend oil, as it will change the formulation.
Claire says
My boys are blueberry fiends! I have to hide any punnets I buy as they will eat the whole pot!!!
They are going to just love these for afternoon tea.
PINNING 😀
Amy Nash says
Blueberry donuts are my favorite! This is a great recipe for such a sweet treat (since I’m the weird one that prefers donuts in the afternoon as a treat instead of for breakfast, lol). Thanks for sharing!
Jessica Robinson says
Thanks so much Amy!! Gotta love a good homemade doughnut!
Meredith says
Oh I love sweet treats with blueberries in them. I especially like that you can use frozen blueberries in these delicious sounding doughnuts… I always have some on hand!
Jessica Robinson says
Thanks Meredith!! I love picking fresh blueberries and freezing them for great recipes later on in the year! Hope you enjoy this one!
Jessica Robinson says
Meredith,
So glad to hear you loved these doughnuts!
Deanna says
Blueberry picking will be here soon and I love to save this recipe so can make it with them. It looks so yummy!
Emily says
I love homemade donuts and blueberry muffins so I feel like these donuts would be amazing!!
Jessica Robinson says
Deanna,
I’m so sorry to hear that you did not have success making my blueberry cake doughnut recipe. Perhaps you didn’t measure correctly? You need to roll the dough out on a well-floured work surface. I’ve made these many times and people absolutely love them! I’m sorry you did not like the flavor.
Kellie says
I assume you add in the blueberries last but just wanted to double check please?
Jessica Robinson says
Yes! Sorry. You add the blueberries in last- so they don’t get mushy.
Kristi says
Hi Jessica! Would this recipe work baking the donuts in a donut pan? Thanks!
Jessica Robinson says
I would think you could bake these in a donut pan. Just add 1/2 cup less of flour so your batter is a little more like cake batter. Pipe into a donut pan and bake in a preheated 350 F degree oven for about 23-25 minutes
Kristi says
Thanks!!!