Blueberry Cake Donuts (Old-Fashioned Style): Crispy-Ridged, Berry-Loaded Bliss

Forget waiting in line for donuts that taste like meh. These blueberry cake donuts deliver crackly edges, plush centers, and real blueberry bursts—no sad, artificial stuff.

They’re the old-fashioned, ridged kind that grab glaze like it’s their job and make your kitchen smell like a donut shop. Are they a flex?

Absolutely. Are they worth getting a tiny bit of flour on your shirt?

You’ll live.

What Makes This Recipe Awesome

Old-fashioned donuts are famous for their craggy tops and tender crumb, and this version nails both. The dough uses sour cream for moisture and tang, so the donuts stay soft inside while frying to a crisp crust.

Real blueberries (fresh or frozen) add juicy pops that don’t turn the batter into purple soup. And the vanilla glaze?

It sets into that thin, delicate shell that shatters when you bite. Zero shortcuts, all payoff.

Servings, Prep time, Cooking time, Calories

Servings: 12 donuts
Prep Time: 25 minutes (plus 30 minutes chill)
Cook Time: 20 minutes
Calories: ~290 per glazed donut (estimate)

Gather Your Ingredients

2 3/4 cups (330 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tsp ground nutmeg (classic donut flavor)
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) light brown sugar
2 large eggs, room temp
1/2 cup (120 g) sour cream, room temp
1/3 cup (75 g) unsalted butter, melted and cooled
1 tsp vanilla extract
1 cup blueberries, fresh or frozen (if frozen, do not thaw)
1 tbsp flour (to toss with blueberries)
Oil for frying (peanut, canola, or vegetable; enough for 2–3 inches in pot)

Vanilla Glaze:

2 cups (240 g) powdered sugar, sifted
3–4 tbsp milk
1 tsp vanilla extract
Pinch of salt

Let’s Get Started

Whisk dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and nutmeg.
Keep it airy—clumps are not invited.
Mix wet ingredients: In a second bowl, whisk sugars with eggs until slightly pale. Whisk in sour cream, melted butter, and vanilla until smooth.
Combine: Add dry ingredients to wet and fold with a spatula until just combined.
Don’t overmix; this is donut dough, not baguette training camp.
Blueberries: Toss blueberries with 1 tbsp flour. Fold gently into dough.
If using frozen, work quickly to avoid streaking.
Chill: Cover and chill the dough 30 minutes. This firms it up for easy shaping and better ridges.
Shape: Lightly flour your counter.
Pat or roll dough to about 1/2-inch thickness. Cut 3-inch rounds with a donut cutter (or use a 3-inch and 1-inch cutter).
Reroll scraps once if needed.
Heat oil: Pour oil into a heavy pot and heat to 350–360°F (175–182°C). Maintain temp; a thermometer is not optional, IMO.
Fry: Fry 2–3 donuts at a time, 1–2 minutes per side, until deep golden and crisp.
Flip once. Donut holes cook faster—watch them like a hawk.
Drain: Transfer to a wire rack set over a sheet pan.
Let cool 5–7 minutes before glazing so the glaze sets, not slides off.
Glaze: Whisk powdered sugar, milk, vanilla, and salt until pourable but not watery. Dip warm donuts, flip to coat, then set back on the rack.
Optional second dip for extra crackle.
Set and serve: Glaze sets in about 10 minutes. Eat while slightly warm for peak donut nirvana.

Storage Tips

Room temp: Best eaten same day.
Store glazed donuts in a loosely covered container up to 24 hours.
Make-ahead dough: Chill shaped, un-fried donuts on a sheet pan for up to 12 hours; fry straight from the fridge.
Freezing: Freeze unglazed donuts up to 2 months. Thaw at room temp and re-warm at 300°F for 6–8 minutes, then glaze.
Avoid the fridge: It dries them out, and nobody asked for sad donuts.

Why You’ll Love It

Texture drama: Crisp, nubby edges with a fluffy, cakey crumb.
Blueberry integrity: Real bursts of fruit, not fake flavoring.
Classic glaze: Thin, shiny, and shattery—chef’s kiss.
Brunch hero: They’re mix, chill, fry—fancy results with no culinary degree.

Nutrition Stats

Per glazed donut (estimate): Calories: ~290, Fat: 13 g, Saturated Fat: 5 g, Carbs: 40 g, Sugar: 22 g, Protein: 4 g, Fiber: 1 g, Sodium: 210 mg.

Actual values vary by oil absorption and glaze thickness. FYI, these are treats—not multivitamins—but the blueberries do bring a bit of antioxidants to the party.

Little Mistakes, Big Impact

Oil too cool: Donuts absorb oil and turn greasy.
Keep it in the 350–360°F zone.
Overmixing: Tough, dense donuts. Fold gently and stop when the flour disappears.
Warm glaze on hot donuts: Slippy mess.
Let them cool a few minutes, then dip.
Too many blueberries: Tempting, but they’ll burst and sog the dough. Stick to 1 cup.
Skipping chill time: Less defined ridges and stickier shaping.
Patience = texture.

Variations You Can Try

Lemon-Blueberry: Add 1 tbsp lemon zest to the dough and 1 tbsp lemon juice to the glaze.
Cinnamon Sugar Finish: Skip glaze and toss warm donuts in a 1:1 mix of sugar and cinnamon.
Buttermilk Swap: Replace sour cream with buttermilk (same weight). Expect a slightly lighter crumb.
Brown Butter Glaze: Use browned butter in the glaze for a nutty, toffee vibe.
Baked “cheat” version: Pipe into greased donut pans and bake at 350°F for 10–12 minutes; texture won’t be as craggy, but still delicious.

FAQ

Can I use dried blueberries?

You can, but hydrate them in warm water for 10 minutes and pat dry.

The texture won’t be as juicy, but you’ll still get solid blueberry flavor.

How do I prevent the blueberries from bleeding into the dough?

Use firm, fresh berries or frozen straight from the freezer, toss with a little flour, and fold gently. Also, don’t overmix or they’ll dye the dough purple.

What oil is best for frying?

Peanut, canola, or vegetable oil all work.

You want a neutral flavor and a high smoke point. Save the fancy olive oil for literally anything else.

Do I need a donut cutter?

Nope.

Use a 3-inch round cutter or glass for the outer ring and a 1-inch cap for the center. Rustic edges?

That’s the brand.

How do I keep the glaze from turning dull?

Make sure donuts are just warm, not hot; sift the powdered sugar; and avoid humid storage. A pinch of salt also sharpens flavor and helps balance the sweetness.

Can I air-fry these?

Air-frying won’t replicate the old-fashioned craggy crust.

If you must, brush lightly with oil and air-fry at 350°F until golden, then glaze. Good, but not the same.

Why is nutmeg important?

It’s the classic donut-shop note that makes cake donuts taste like cake donuts.

A little goes a long way—skip it and you’ll notice something’s missing.

To Sum It Up

These Blueberry Cake Donuts (Old-Fashioned Style) bring crunchy ridges, a tender crumb, and real blueberry sparkle with a no-drama method. Chill the dough, keep the oil honest, and glaze with confidence.

The result? Donuts that taste like you bribed a pastry chef—without leaving your kitchen.

Hot coffee, one warm donut, and you’re suddenly everyone’s favorite person.