Blueberry Donuts Recipe
It’s been over 3 years since we last made these Blueberry Donuts. That’s almost 500 posts ago. What have we learned over that time?
1️⃣ We started this account as a chance to finally share a project with each other. Not only have we become better cooks and better content creators—we’ve also become more patient with each other, better communicators, better encouragers, better consolers, better at appreciating the blessing of being able to struggle together, and better at hollering a few cuss words then moving on with our day.
2️⃣ No amount of followers, likes, comments, shares, or saves will ever be reason enough to keep doing what we’re doing. Follower milestones and viral videos can certainly create significant opportunities, but there’s a ton of quality content on IG and only a little bit of algorithmic dumb luck to go around.
3️⃣ Everybody tells us to niche down to better grow our account. Well, we don’t wanna become hotdogs.in.love or some other dumb gimmick that reflects only our videos that have gone viral. The entire appeal for us is that we can cook whatever we want, whenever we want. We’re not interested in becoming prisoners to a singular POV.
4️⃣ We didn’t need 100K followers to change our lives with this blog. We’ve worked with a multitude of brand partners and have managed to generate a serious third income for three years straight.
5️⃣ You’ll still never catch us doing that fake-ass, goofy-faced bite shot.
PREP TIME
30 mins
COOK TIME
10 mins
SERVINGS
18-20
Ingredients
Blueberry Donuts Dough
- 1 cup frozen wild blueberries
- 2/3 cup granulated sugar
- 6 Tbsp unsalted butter, softened
- 1 cup full-fat sour cream
- 2 large eggs, room temperature
- 1 tsp kosher salt
- 4 ½ cups all-purpose flour, divided
- 1 Tbsp baking powder
- 2 tsp pure vanilla extract
- Blueberry Donuts Glaze
Blueberry Donuts Glaze
- 2 cups powdered sugar
- 1.5 Tbsp whole milk
- 1 Tbsp reserved blueberry juice (from thawed blueberries)
- 1/2 tsp pure vanilla extract
COOKING INSTRUCTIONS:
Blueberry Donuts
Blueberry Donuts Dough
- To thaw blueberries: Place frozen blueberries in small, microwave safe bowl. Heat on high for 30 seconds, stir, then heat for another 30 seconds. Place a mesh strainer over top of a medium-sized bowl, then transfer blueberries to mesh strainer. Use the back of a spoon to press down on blueberries and strain them some more. Be sure to reserve 1 Tbsp blueberry juice for later for glaze. Set aside.
- Using a stand mixer and whisk attachment, combine granulated sugar and butter. Then add eggs, sour cream, vanilla extract, salt and combine.
Remove whisk attachment and replace with dough hook or paddle attachment. Add 3 ½ cups flour and all of baking powder then mix to combine. - Remove bowl from mixer and fold in the blueberries using a spoon.
- Flour your work surface. Transfer blueberry dough to work surface, then, working ¼ cup flour at a time, work in the remaining 1 cup flour to the dough until it’s able to be easily rolled (and doesn’t stick to your hands/rolling pin). You may not need the entire extra cup of flour—that’s why it’s best to work ¼ cup at a time. If your dough is already manageable, then skip this entire step (it will depend on how much moisture your blueberries add to the dough).
- Use a rolling pin to roll out dough to about ½-inch thickness. Lightly flour a donut cutter and cut out the donuts. Place them on sheet pans lined with parchment paper.
- Line a separate baking sheet with several layers of paper towels and set aside.
- In a large, heavy-duty pot, add about 3-inches of canola oil and heat to 375ºF. Maintain a temperature range of 360-375ºF throughout the frying process.
- Fry 4-5 donuts at a time, making sure not to overcrowd the pot. Cook for 1 minute on each side, or until lightly golden brown. Remove the donuts from the oil and allow to drain on the paper towels.
- Drizzle icing (to taste) over donuts. Serve immediately.
Blueberry Donuts Glaze
- In a small bowl, mix together all ingredients until well-combined. Set aside.
PAIRINGS:
Blueberry Donuts
Pinot Grigio
Rosé Garnacha
Prosecco
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