Blueberry Cake Donuts

These Blueberry Cake Donuts are soft, tender, and bursting with juicy blueberries in every bite. Coated with a sweet vanilla glaze, they make the perfect breakfast treat or dessert for spring and summer mornings. These classic fried cake donuts are beautifully golden on the outside and fluffy on the inside—just like your favorite bakery version.

Why You’ll Love This Recipe

If you love traditional cake donuts, this blueberry twist will be your new favorite. The blueberries add a natural sweetness and pop of color, while the tangy buttermilk keeps the dough rich and moist. The nutmeg and cinnamon give a subtle warmth, and the glaze adds just the right touch of sweetness. They’re easy to make, fry up perfectly crisp, and taste incredible fresh out of the fryer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donuts:

• 2 tablespoons butter, room temperature

• ¾ cup sugar

• 1 large egg

• 3 cups flour (more as needed)

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon nutmeg

• ¼ teaspoon cinnamon

• ⅛ teaspoon salt

• ¾ cup buttermilk

• 1 cup fresh blueberries

• Oil for frying (vegetable or canola oil)

For the Glaze:

• 2 cups powdered sugar

• ⅓ cup heavy cream (more as needed)

• ½ teaspoon vanilla extract

Directions

1. Heat the Oil:
   Fill a large pot or deep skillet with about 3 inches of oil. Heat over medium-high heat to 375°F (190°C).

2. Make the Dough:
   In a stand mixer fitted with a dough hook, beat together the butter and sugar until combined. Add the egg and mix until just incorporated.

3. Mix Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.

4. Combine Wet and Dry:
   Alternate adding the flour mixture and buttermilk to the sugar mixture, mixing until a dough forms. If the dough is too sticky to handle, add flour one tablespoon at a time until it becomes workable.

5. Add the Blueberries:
   Turn the dough onto a floured surface. Pat flat and sprinkle with half the blueberries. Fold the dough over, flatten again, and add the remaining blueberries. Fold once more and roll out to ⅓–½ inch thick.

6. Cut the Donuts:
   Use a donut cutter to cut out donuts and holes. Reroll scraps as needed.

7. Fry the Donuts:
   Carefully drop a few donuts at a time into the hot oil. Fry for about 2 minutes per side, until golden brown. Fry donut holes for about 1 minute.

8. Drain:
   Transfer donuts to a paper towel-lined plate to drain excess oil.

9. Make the Glaze:
   In a bowl, whisk together powdered sugar, heavy cream, and vanilla until smooth. Add more cream as needed to reach your desired consistency.

10. Glaze the Donuts:
    Dip the warm donuts into the glaze and set them on a wire rack. Allow the glaze to set for at least 20 minutes before serving.

Servings and timing

Servings: 14 donuts + holes
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes

Variations

• Lemon Blueberry Donuts: Add 1 teaspoon of lemon zest to the dough and a splash of lemon juice to the glaze.

• Baked Version: While this recipe is designed for frying, you can bake at 375°F (190°C) for about 10–12 minutes for a lighter texture.

• Mini Donuts: Use a mini cutter and reduce frying time to about 1 minute per side.

• Mixed Berry Donuts: Swap half the blueberries for raspberries or blackberries for a colorful variation.

• Cinnamon Sugar Coating: Skip the glaze and toss warm donuts in a mixture of cinnamon and sugar.

Storage/Reheating

Blueberry cake donuts are best the day they’re made, but you can store them in an airtight container at room temperature for up to 3 days. To refresh, warm them in the microwave for 10 seconds or in a 300°F (150°C) oven for 5 minutes. Avoid refrigerating, as it can dry out the donuts. The glaze may soften slightly over time but will still taste delicious.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first. Toss frozen blueberries with a little flour to prevent excess moisture before folding into the dough.

Can I bake these donuts instead of frying?

Yes, but they won’t have the same crispy exterior. Bake at 375°F for 10–12 minutes, then glaze as directed.

How can I make my glaze thicker?

Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.

What oil is best for frying donuts?

Use a neutral oil with a high smoke point such as canola, vegetable, or sunflower oil.

Why did my donuts absorb too much oil?

The oil temperature may have been too low. Always fry at 375°F for best results.

Can I use milk instead of buttermilk?

Yes, mix ¾ cup milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

How do I prevent the dough from becoming too tough?

Avoid overmixing the dough once you add the flour, and only knead lightly.

Can I make the dough ahead of time?

Yes, you can prepare the dough a few hours in advance and refrigerate it. Let it come to room temperature before rolling and frying.

What if I don’t have a donut cutter?

Use a round cookie cutter or glass for the outer ring and a small bottle cap for the center hole.

Can I double the glaze recipe?

Absolutely! If you like a thicker coating or want to glaze both sides, double the glaze ingredients.

Conclusion

Blueberry Cake Donuts are a sweet and fruity twist on a breakfast classic. With their golden crust, tender crumb, and creamy glaze, they’re a crowd-pleaser for any occasion. Whether you enjoy them fresh from the fryer or later in the day with a cup of coffee, these donuts are pure homemade perfection—comforting, delicious, and irresistibly nostalgic.