Old-Fashioned Blueberry Cake Donuts
These Old-Fashioned Blueberry Cake Donuts are incredibly soft with a tender crumb and a beautifully golden exterior. They’re packed with fresh blueberry flavor and feature those classic old-fashioned donut cracks. Fried to perfection and coated in a sweet vanilla bean glaze that melts into every crevice, they’re best served warm with a hot cup of coffee.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cake Flour: Creates a light, soft, and tender crumb that gives old-fashioned cake donuts their classic texture.
Baking Powder: Helps the donuts rise and develop their signature cracked tops while frying.
Salt: Enhances flavor and balances the sweetness of the donuts and glaze.
Ground Cinnamon: Adds subtle warmth that complements the blueberry flavor.
Ground Nutmeg: A classic old-fashioned donut spice that adds depth and warmth.
Granulated Sugar: Sweetens the donuts and helps create a tender crumb.
Brown Sugar: Adds moisture and a subtle caramel-like flavor to the dough.
Salted Butter: Adds richness and flavor while helping create a soft donut texture.
Egg: Provides structure and richness to the donut dough.
Egg Yolks: Add extra richness and tenderness for a soft, bakery-style crumb.
Vanilla Bean Paste or Extract: Enhances the flavor of both the donut dough and the glaze with warm vanilla notes.
Blueberry Extract: Optional ingredient that intensifies the blueberry flavor throughout the donuts.
Sour Cream or Greek Yogurt: Adds moisture and tang while creating a soft, tender donut texture.
Freeze-Dried Blueberries: Provide concentrated blueberry flavor without adding excess moisture to the dough. See notes section below for information and links to other options.
Avocado Oil: A neutral oil with a high smoke point that works well for frying donuts.
Powdered Sugar: Forms the smooth, sweet base of the vanilla bean glaze.
Milk: Thins the glaze to the perfect consistency for dipping the warm donuts.
Why You’ll Love Old-Fashioned Blueberry Cake Donuts:
Classic Old-Fashioned Donut Texture: Soft and tender on the inside with a beautifully crisp, golden exterior.
Signature Cracked Tops: Those iconic old-fashioned donut cracks that catch the glaze in every bite.
Packed With Blueberry Flavor: Bursting with sweet blueberry flavor throughout the donuts.
Perfect Vanilla Bean Glaze: A silky glaze that melts into the cracks for the ultimate bakery-style finish.
Fried To Perfection: Frying gives these donuts their classic texture and irresistible flavor.
Better Than Bakery Donuts: Fresh homemade donuts with rich flavor and the perfect crumb.
Perfect Breakfast Treat: Delicious served warm with a hot cup of coffee.
Cozy Homemade Comfort: A nostalgic donut recipe that feels like a classic bakery favorite.
Tips for Making Old-Fashioned Blueberry Cake Donuts:
Use Cake Flour For Tender Donuts: Cake flour creates a lighter, softer crumb that gives these donuts their classic old-fashioned texture.
Don’t Skip The Freeze-Dried Blueberries: Freeze-dried blueberries add concentrated blueberry flavor without adding extra moisture like fresh or frozen berries.
Lightly Crush The Blueberries: Slightly crushing the freeze-dried blueberries helps distribute the blueberry flavor throughout the dough.
Chill The Dough Before Rolling: The dough is naturally sticky, so chilling it helps firm it up and makes it easier to roll and cut.
Avoid Adding Extra Flour To The Dough: The dough should remain soft and slightly sticky—this keeps the donuts tender once fried.
Flour Your Work Surface Generously: Since the dough is soft, a well-floured surface and rolling pin will prevent sticking.
Roll The Dough To Even Thickness: Aim for about ½-inch thickness so the donuts cook evenly and develop those classic cracks.
Dip Your Cutter In Flour: Lightly flouring your donut cutter helps it cut cleanly without sticking to the dough.
Use Parchment Squares For Easy Frying: Placing the donuts on parchment squares makes it easier and safer to transfer them into the hot oil.
Maintain The Correct Oil Temperature: Keep the oil between 360–370°F so the donuts cook through while staying golden and crisp.
Fry In Small Batches: Frying only 2–3 donuts at a time prevents the oil temperature from dropping too much.
Look For The Signature Cracks: Old-fashioned donuts develop their classic cracks while frying—this is a sign they’re cooking correctly.
Glaze While The Donuts Are Warm: Dipping the donuts while still warm allows the vanilla bean glaze to melt slightly into the cracks.
Serve Fresh For Best Texture: These donuts taste best warm when the exterior is crisp and the inside is soft and tender.
How to Store Old-Fashioned Blueberry Cake Donuts:
Room Temperature: Store cooled donuts in an airtight container at room temperature for up to 2 days.
Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. Warm slightly before serving for the best texture.
Freezer: Freeze unglazed donuts in a freezer-safe container for up to 2 months. Thaw at room temperature and glaze before serving.
To Reheat: Warm in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds until soft and warm again.
FAQs:
Q: Can I use fresh or frozen blueberries instead of freeze-dried blueberries?
A: Freeze-dried blueberries are recommended because they provide concentrated blueberry flavor without adding excess moisture. Fresh or frozen blueberries can make the dough too wet and affect the texture of the donuts. See notes section below!
Q: Why is my donut dough sticky?
A: The dough is meant to be soft and slightly sticky. Chilling the dough helps firm it up and makes it easier to roll and cut.
Q: What oil is best for frying donuts?
A: A neutral oil with a high smoke point works best, such as avocado oil, vegetable oil, or canola oil.
Q: How do I know when the oil is ready for frying?
A: The oil should be between 360–370°F. Using a thermometer helps ensure the donuts cook evenly and develop a golden exterior.
Q: Why do old-fashioned donuts have cracks on top?
A: The classic cracks form as the dough expands quickly in hot oil, which is a signature characteristic of old-fashioned cake donuts.
Q: Can I bake these donuts instead of frying them?
A: This recipe is designed for frying to achieve the classic old-fashioned texture and crispy exterior. Baking will result in a different texture.
Q: Can I make the donut dough ahead of time?
A: Yes. The dough can be made and refrigerated for several hours before rolling and frying.
Q: When should I glaze the donuts?
A: Dip the donuts into the glaze while they are still warm so the glaze melts slightly and settles into the cracks.
Love these? Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these old-fashioned blueberry cake donuts. Happy baking!
