Old Fashioned Blueberry Donuts with Blueberry Glaze
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There’s just something nostalgic about Old Fashioned Blueberry Donuts with Blueberry Glaze. They’ve got that crisp golden exterior, tender crumb inside, and a burst of real blueberry flavor in every bite. This is a true homemade donut situation made without a shortcut boxed mix, air fryer cheats. It’s just classic dough, rich sour cream, and a simple blueberry glaze that looks like summer morning sunshine on a pastry tray.
These fried donuts taste like something straight out of an old-fashioned donut shop, only fresher and warmer. They’re perfect for brunch, lazy Saturday mornings, or dessert when you want something comforting but special. You’ll need a little patience for chilling and frying, but the reward is twelve glorious donuts that make the kitchen smell like a bakery in heaven.
Why You’ll Love Old Fashioned Blueberry Donuts with Blueberry Glaze
- Perfectly tender crumb – The sour cream adds moisture and richness for that classic cake donut texture.
- Burst of real blueberry flavor – Using frozen wild blueberries means flavor and color without a mess.
- Crisp golden exterior – Frying at just the right temperature keeps these donuts light, never greasy.
- Beautiful blueberry glaze – A quick mix of blueberry jam, powdered sugar, and milk creates a glossy, purple-hued finish.
- Old-fashioned charm – These donuts are proof that simple ingredients and a little patience still beat anything from a box.
Ingredients Needed To Make Old Fashioned Blueberry Donuts with Blueberry Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Baking powder
- Ground cardamom
- Salt
- Granulated sugar
- Butter, room temperature
- Sour cream
- Egg yolks
- Vanilla extract
- Frozen blueberries
- Vegetable oil (for frying)
- Blueberry jam
- Powdered sugar
- Milk
Variations, Tips, and Substitutions
- Try fresh blueberries – If you’ve got them, toss them in a tablespoon of flour first to prevent bleeding into the dough.
- Add lemon zest – A little lemon zest or juice in the glaze brightens the flavor beautifully.
- Switch up the spice – A pinch of cinnamon or nutmeg complements the cardamom and deepens the aroma.
- Bake instead of fry – For a lighter version, use a greased donut pan and bake at 350°F until golden. The texture will be more like a cake donut.
- Reuse the scraps – Gather leftover dough, re-roll, and cut again. Just don’t overwork it or you’ll lose that tender crumb.
How To Make Old Fashioned Blueberry Donuts with Blueberry Glaze
- Mix the wet ingredients: In a large bowl, whisk the eggs and sugar until pale and fluffy. Stir in vanilla extract, melted butter, and sour cream until smooth.
- Add the dry ingredients: Combine flour, baking powder, salt, and cardamom, then gently fold into the wet ingredients. Add the blueberries and stir until a soft dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for about an hour. This helps the dough firm up and makes rolling easier.
- Shape the donuts: On a floured surface, roll out the dough to ½ inch thick. Cut into donuts using a 2-inch donut cutter (or improvise with two round cutters). Place each donut on a piece of parchment paper.
- Fry the donuts: Heat vegetable oil in a Dutch oven or heavy pot to about 335°F using a thermometer. Fry a few donuts at a time until golden on both sides. Transfer to a wire rack set over a baking sheet.
- Make the blueberry glaze: In a small bowl, whisk together blueberry jam, powdered sugar, and milk until smooth and glossy. Adjust thickness with a little more sugar or milk as needed.
- Glaze and set: Dip each donut into the glaze, place back on the cooling rack, and let the glaze set before serving.
Commonly Asked Questions
Can I use a piping bag instead of cutting the donuts?
Yes, if your dough is on the softer side, pipe it into a greased donut pan for a neater shape.
What if I don’t have blueberry jam for the glaze?
You can microwave a handful of berries with a tablespoon of sugar and a squeeze of lemon juice to make a quick homemade substitute.
How do I store leftover donuts?
Keep them in an airtight container or ziplock bag at room temperature for a day, or refrigerate for up to 3 days. Reheat in the microwave for 10 seconds to refresh.
Can I freeze the dough?
Yes. Wrap tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw overnight in the fridge before rolling and frying.
How do I get the oil temperature right?
Use a thermometer. 335°F is the sweet spot for these fried donuts—any hotter and they’ll burn before cooking through.
Old Fashioned Blueberry Donuts with Blueberry Glaze
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Donut cutter (or round cutter + small cutter for centers)
- Parchment paper squares
- plastic wrap
- Dutch oven or heavy pot for frying
- Thermometer (for oil temperature)
- Wire rack + baking sheet
Ingredients
For the Donuts
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp ground cardamom
- ½ tsp salt
- ⅔ cup granulated sugar
- 4 tbsp butter room temperature
- ¾ cup sour cream
- 3 egg yolks
- 2 tsp vanilla extract
- 1 cup frozen blueberries small wild work best
- Vegetable or canola oil for frying
For the Blueberry Glaze
- 2 tbsp blueberry jam
- 2 cups powdered sugar
- ⅓ cup milk
Instructions
Mix the wet ingredients:
- In a mixing bowl, beat the sugar and egg yolks for 2–3 minutes until pale yellow. Mix in the vanilla extract, then the butter, followed by the sour cream, mixing well after each addition.
Add the dry ingredients:
- Add the flour, baking powder, cardamom, and salt. Fold in the blueberries. Using a paddle attachment (not a whisk), mix until a dough forms.
Chill the dough:
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
Shape the donuts:
- Flour a clean surface and the top of the dough. Roll to ½ inch thick. Cut out donuts and centers with a sharp donut cutter, placing each on a parchment paper square.
Fry the donuts:
- Heat 2–3 inches of oil in a Dutch oven to 335°F (170°C). Fry 2–3 donuts at a time for 3–4 minutes per side until deep golden brown. Don’t overcrowd the pan.
Drain and cool:
- Place cooked donuts on a wire rack set over a baking sheet to drain. Let cool for 5 minutes.
Make the glaze:
- In a bowl, whisk together blueberry jam, powdered sugar, and milk until smooth.
Glaze the donuts:
- Dip warm donuts into the glaze, place back on the wire rack, and let excess drip off. Allow glaze to set before serving.
Nutrition
Making homemade blueberry donuts feels like a little love letter to breakfast itself. They’re cozy, messy, sweet, and deeply satisfying. I like to sneak one while the glaze is still tacky and the centers are warm. These donuts are proof that fried, flour-dusted patience pays off every single time.
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