Blueberry Cake Donuts Recipe

INGREDIENTS

FOR THE DONUTS

• 3½ cups all-purpose flour 420 grams
• ¾ cup granulated sugar 150 grams
• ½ teaspoon baking powder 2 grams
• ½ teaspoon baking soda 3 grams
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon 3 grams
• ¼ teaspoon ground nutmeg
• 2 large eggs 100 grams, room temperature
• ¾ cup milk 170 grams, room temperature
• ¼ cup sour cream 57 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• ¼ cup unsalted butter 57 grams, melted (½ stick)
• 1⅓ cups fresh blueberries 227 grams
• Vegetable oil for frying

FOR THE GLAZE

• 2 cups powdered sugar 226 grams
• ¼ cup milk 57 grams
• ½ teaspoon pure vanilla extract 2 grams

EQUIPMENT

• Kitchen Scale (optional)
• Baking Sheet
• Rolling Pin
• Donut Cutter
• Dutch Oven
• Deep Frying Thermometer

Instructions

• Line a baking sheet with parchment paper. Set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.3½ cups all-purpose flour,¾ cup granulated sugar,½ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon kosher salt,1 teaspoon ground cinnamon,¼ teaspoon ground nutmeg
• In a medium bowl, whisk the eggs, milk, sour cream, and vanilla together. Add the melted butter and whisk to combine.2 large eggs,¾ cup milk,¼ cup sour cream,1 teaspoon pure vanilla extract,¼ cup unsalted butter
• Add the wet ingredients to the dry ingredients. Stir until smooth.
• Gently fold in the blueberries.1⅓ cups fresh blueberries
• Roll out the dough on a well-floured surface to about ½-inch thickness.
• Using a donut cutter (or 2 round cookie cutters), cut out the donuts. For clean cuts, dip the cutter into flour before pressing into the dough. Save the centers for donut holes. Roll the dough scraps together and repeat until the dough is used up. Arrange the donuts and donut holes on the prepared baking sheet.
• Heat 2 inches of oil in a Dutch oven to 350-360°F. While the oil heats, line a baking sheet or wire rack with paper towels.Vegetable oil
• Once the oil is hot, fry the donuts. Working 2-3 donuts at a time, drop the donuts into the oil and cook for 2 minutes on each side, until golden. (Watch the donut holes closely as they will take less time to cook.) Remove the donuts from the oil and place on the paper towel-lined tray. Repeat until all donuts are fried.
• Let the donuts cool slightly.
• Make the glaze. In a medium bowl, whisk the powdered sugar, milk, and vanilla together.2 cups powdered sugar,¼ cup milk,½ teaspoon pure vanilla extract
• Dip each donut into the glaze. Place glazed donuts on a cooling rack and let the glaze set for about 10 minutes before serving. Serve and enjoy!

NOTES

• Save the centers of the cutout donut dough and any leftover dough scraps. They’re just as delicious! Reduce the cooking time, but follow the same frying instructions for the larger donuts. 
• You can use any neutral oil with a high smoke point to fry these donuts, such as canola, avocado, peanut, or corn.
• Use a thermometer to make sure the oil is hot enough (350-360°F) before frying these donuts. If the oil is too cold, the donuts will be soggy. If the oil is too hot, the donuts will burn. 
• This recipe requires both baking powder and baking soda. Make sure to use both!

Storage: Store blueberry cake donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.