Blueberry Cake Donuts
A delightful treat combining moist, fluffy cake texture with the sweetness of fresh blueberries, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour The foundation of your donuts, giving them a light and airy structure.
- 0.5 cups granulated sugar A touch of sweetness that balances the tartness of the blueberries.
- 1 tbsp baking powder Helps your donuts rise.
- 0.5 tsp salt Enhances the flavors.
- 0.5 tsp ground cinnamon Introduces warm aroma.
Wet Ingredients
- 1 large egg Binds the ingredients and adds richness.
- 0.75 cups whole milk Unifies dry ingredients.
- 2 tbsp unsalted butter, melted Adds buttery richness.
- 1 tsp vanilla extract Elevates flavor profile.
- 1 cup fresh blueberries Provides bursts of flavor.
For Frying and Glazing
- oil for frying Essential for crispy exteriors.
- 1 cup powdered sugar Base for glaze.
- 2 tbsp milk Used to achieve glaze texture.
- 0.5 tsp vanilla extract Enhances glaze aroma.
Instructions
Preparation
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
- In a separate bowl, whisk together the egg, whole milk, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring just until combined.
- Gently fold in the fresh blueberries.
Shaping and Frying
- On a lightly floured surface, roll out the dough to about 1/2 inch thick and cut out donut shapes.
- In a large, deep pot, heat oil to 350°F (175°C) and fry the donuts, 2-3 at a time, for about 2-3 minutes per side.
- Remove from oil and drain on a paper towel-lined plate.
Glazing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the tops of the cooled donuts into the glaze and allow it to set.
Notes
For best results, check oil temperature while frying and experiment with add-ins like lemon zest or different berries.