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Glazed Blueberry Cake Donuts Small Batch Recipe for Two

Glazed Blueberry Cake Donuts

These homemade deep fried bakery style Glazed Blueberry Cake Donuts are delicious, easy, and fun to make at home. 

Fresh blueberries are mixed into a cinnamon and nutmeg donut batter then deep fried to golden brown and dipped in a sweet powdered sugar glaze.

Scroll to the bottom for a full recipe card.

This recipe makes a small batch of about 4 – 5 donuts depending on the size of the donut cutter used.

Try this delectable treat for an amazing breakfast, brunch, or dessert for two.

How to make Glazed Blueberry Cake Donuts:

Heat the oil in a deep fryer to 375 degrees F (190 C). Click for a deep fryer.

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For the donuts:

Whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt, in a large bowl.

flour, sugar, baking powder, cinnamon, nutmeg, and salt whisked in a bowl

In another bowl, whisk together the egg, milk and vanilla extract.

egg, milk, and vanilla extract whisked in a bowl

Add the melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs.

melted butter stirred into flour mixture

Stir the milk and egg mixture into the flour mixture with a spatula.

donut batter mixed together in a bowl

Add in blueberries, mashing some as you go along if desired. The dough will still be a little bit sticky.

blueberries stirred into donut batter

Place the dough on a well floured surface, sprinkle flour generously on the dough as you roll it out. Sprinkle more flour as needed. Roll out gently to about 1/2 inch thick. This dough is a very soft dough.

blueberry donut batter rolled out flat on a floured surface

Cut the donuts using a donut cutter. Click for a donut cutter.

five uncooked donuts on parchment paper

Repeat with the dough scraps until all the dough is used. My donut cutter yielded 5 donuts and two donut holes.

Fry the donuts 1 – 2 at a time, frying for about 1 ½ – 2 minutes per side.

two blueberry donuts frying in a deep fryer

After the first donut, check it by cutting into the center to make sure the dough is cooked through.

Finish frying the remaining donuts. Place them on a wire rack over a baking sheet.

For the glaze:

Whisk the powdered sugar, water, and vanilla extract together until a smooth, runny glaze forms.

powdered sugar glaze mixed in a bowl

If it seems too thin, stir in powdered sugar one tablespoon at a time.

If it’s too thick, add more water by one very small drop at a time, whisking constantly.

Dip each donut or donut hole in glaze.

a blueberry donut being dipped into glaze

Let sit on a rack to cool.

five glazed blueberry donuts and two donut holes on a cooling rack

Serve and enjoy!

Glazed Blueberry Cake Donuts Small Batch Recipe for Two

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Yield: 5 Donuts

Glazed Blueberry Cake Donuts Small Batch Recipe

Glazed Blueberry Cake Donuts Small Batch Recipe

These homemade deep fried bakery style Glazed Blueberry Cake Donuts are delicious, easy, and fun to make at home. Fresh blueberries are mixed into a cinnamon and nutmeg donut batter then deep fried to golden brown and dipped in a sweet powdered sugar glaze.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • Oil for frying, about 2 cups

For the donuts:

  • 3/4 cup all-purpose flour
  • 1/8 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 Tablespoon unsalted butter (melted)
  • 1/8 cup milk
  • 1 egg (size large - NOT extra large, or jumbo)
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries

For the Glaze:

  • 2/3 cup powdered sugar
  • 1 Tablespoon water
  • 1/8 teaspoon vanilla extract

Instructions

  1. Heat oil in a deep fryer to 375 degrees F (190 C). Click for a deep fryer.

For the donuts:

  1. Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt, in a large bowl.
  2. In another bowl, whisk egg, milk and vanilla extract.
  3. Stir melted butter into flour mixture forming small crumbs.
  4. Stir egg mixture into flour mixture. Add in blueberries.
  5. Place dough on a well floured surface, sprinkle flour generously on the dough as you roll it out. Sprinkle more flour as needed. Roll out gently to about 1/2 inch thick. This is a very soft dough.
  6. Cut donuts using a donut cutter. Click for a donut cutter.
  7. Repeat with the dough scraps until all the dough is used
  8. Fry donuts 1 - 2 at a time, about 1 ½ - 2 minutes per side. Place on a wire rack over a baking sheet.

For the glaze:

  1. Whisk powdered sugar, water, and vanilla in a bowl. If it’s thin, stir in powdered sugar one tablespoon at a time. If it’s thick, add more water by one very small drop at a time, whisking constantly.
  2. Dip each donut or donut hole in glaze and let sit to cool before serving.

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Nutrition Information:

Yield:

5

Amount Per Serving: Calories: 248 Saturated Fat: 2g Cholesterol: 39mg Sodium: 75mg Carbohydrates: 38g Sugar: 22g Protein: 3g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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8 Comments

  • Reply
    Melissa Griffiths
    May 21, 2018 at 7:42 pm

    I’m drooling looking at these pictures! Perfect for National Donut Day coming up! 🙂

    • Reply
      Zona
      May 22, 2018 at 7:17 am

      Hi Melissa! Thank you for the compliment. These are so good, and yes perfect for National Donut Day or any day! 🙂

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  • Reply
    Katie
    August 24, 2019 at 1:57 pm

    Is there a way to bake these instead of fry in oil? I try to avoid using vegetable oil.

    • Reply
      Zona
      August 24, 2019 at 2:30 pm

      Hi Katie, I have not tried baking these donuts. I do have a recipe for baked chocolate donuts that has similar ingredients. Copy this link and paste into your browser https://zonacooks.com/baked-chocolate-chocolate-donuts-small-batch/ I believe you could add the blueberries to that recipe and leave out the cocoa for the donuts and then still use this glaze if you wanted too. I have not tested this though so I’m not sure of the result. If you try it, let me know how it went. Thanks for your question 🙂

  • Reply
    Jim
    October 26, 2019 at 7:33 am

    Not sure what went wrong. I think I followed the recipe to a tee, but when I mixed the wet and dry ingredients I ended up with a gooey batter and had to add more flour (+/- 1/3 C). Even then there was no rolling out possible, I was afraid if I added more flour I would be making bread. I had to spoon the sticky batter into the oil to cook. Tasted OK, but not donuts. Any idea where I went wrong?

    • Reply
      Zona
      October 26, 2019 at 9:27 am

      Hi Jim, my dough was still a little bit sticky before rolling out too as you can see in the picture above rolling it out. I updated the wording a little bit as to how I do it. I place the dough on a well floured surface, sprinkle flour generously on the dough as I gently roll it out. Sprinkle more flour as needed. It is a very soft dough. Roll out to about 1/2 inch thick. I’m sorry you had trouble and I hope this helps. I will do more testing as well to make sure it works. Thank you so much for your question.

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