These blueberry cake donuts can be baked or fried. They turn out rich, tender, and loaded with fresh berry flavor. Choose your method and finish with your favorite glaze.
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk (or milk with 1 tsp vinegar)
2 large eggs
4 tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup fresh or frozen blueberries (patted dry)
Neutral oil for frying (if frying)
1. Preheat the oven to 350°F and grease a donut pan.
2. In a large bowl, whisk together the melted butter, sugar, milk, eggs, and vanilla.
3. Sift in the flour, baking powder, baking soda, and salt. Stir gently.
4. Fold in the blueberries until just combined.
5. Transfer the batter to a piping bag and fill each donut cavity two-thirds full.
6. Bake for 13–15 minutes until lightly golden and springy. Let cool.
7. For fried donuts: Chill dough, roll to 1/2 inch thick, and cut into rings.
8. Heat oil to 350°F. Fry donuts in batches, 90 seconds per side.
9. Drain on paper towels. Let cool before glazing.
Use fresh or frozen blueberries. If using frozen, pat them dry first.
Try different glazes like vanilla bean, lemon, or blueberry.
Donuts are best eaten the same day but can be stored in an airtight container.
Find it online: https://www.simplefamilydishes.com/blueberry-cake-donuts/