Glazed Blueberry Cake Donuts
I made donuts again — because apparently that’s my life now. For a long time I wasn’t even a big donut person. I would eat one if it looked irresistible or if it happened to be there, but they were never my go-to treat. That all changed after trying a few homemade versions: now I want to make donuts every weekend and I’m buying quart after quart of frying oil. It’s messy, indulgent and completely worth it.
There’s something about homemade donuts that beats most store-bought versions. I used to forget that craving completely, unless it was for Dunkin’ Munchkins — which I could devour in sheer, guilty pleasure. As an adult I try to be more moderate, but clearly moderation and donuts don’t always mix.
Frying requires attention: hot oil, steam, and the occasional flying speck of batter. I filmed and photographed the process and definitely flirted with frying my camera more than once. But luckily the camera survived, and so did my budget for shoes, lip gloss and the occasional indulgence.
This recipe evolved after a maple-bacon experiment that permanently changed my donut habits. Recently, blueberries became my obsession and I adapted a plain cake donut base to include fresh berries, creating a glazed blueberry cake donut that’s very close to the glazed blueberry donuts you can find in shops — but fresher and with real fruit.
Ingredients
(Makes about 12–15 donuts, depending on cutter size)
- 2 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup low-fat milk
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
- Oil for frying (about 1 quart)
Directions
1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
2. In a separate bowl, combine the egg, milk and vanilla extract.
3. Add the melted butter to the dry ingredients and stir quickly to form small crumbs. Stir in the milk and egg mixture and bring the dough together with a spoon.
4. Before the dough is fully combined, fold in the blueberries, mashing a few as you go if you want streaks of blueberry flavor throughout. Bring the dough together with your hands into a large ball.
5. On a floured surface, roll the dough to about 1/2-inch thickness. Cut donuts with a donut cutter or use a biscuit cutter and a small lid or coupler to cut the center. Re-roll scraps and continue until all dough is used.
6. Heat oil in a large pot or deep fryer to 375°F (190°C). Fry the donuts one or two at a time, about 1 1/2 to 2 minutes per side, until golden. After the first donut, cut into the center to check that the dough is cooked through and adjust frying time if needed.
7. Remove donuts to a wire rack briefly to drain excess oil, then dip each donut in the glaze while still warm. Let the glaze set before serving.
Easy Glaze
- 2 cups powdered sugar
- 1–2 tablespoons water
- 1 drop vanilla extract
Whisk powdered sugar with water and vanilla until a smooth, runny glaze forms. Add more sugar a tablespoon at a time if too thin, or add a tiny drop of water at a time if too thick. Dunk the warm donuts in the glaze and set on a rack until the glaze firms up.
These glazed blueberry cake donuts are a comforting, slightly nostalgic treat. They’re great warm and fresh from the fryer, and they store well for a day or two in an airtight container. If you’re tempted to open a tiny donut shop in your kitchen, I won’t judge — I might be right there with you.