Fried Blueberry Donut Holes with Vanilla Glaze
These Fried Blueberry Donut Holes with Vanilla Glaze are easy homemade donut holes made with cake flour, sour cream, sweet vanilla, and juicy blueberries. They are fried until golden brown and dipped in a simple vanilla glaze.
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It’s a no-bake recipe that’s perfect for weekend breakfasts, brunch, holiday mornings, baby showers, or afternoon coffee breaks. They also make a sweet treat for birthdays, family gatherings, or serve on a dessert table, or enjoy as a quick snack with family and friends.
Serve with fresh fruit salad or a hot cup of coffee, and they also pair well with a Muffin recipe or a Fruit Smoothie for breakfast.
How to Make Blueberry Donut Holes
Ingredients you’ll need for Blueberry Donut Holes
Ingredients you’ll need for Vanilla Glaze
Step-by-Step Guide
1. In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.
2. Add the egg yolk, vanilla extract, and sour cream. Whisk until smooth and creamy.
3. In a separate bowl, whisk together the cake flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Do not overmix.
5. Gently fold in the frozen blueberries, being careful not to crush them.
6. Cover and refrigerate the dough for 30 minutes. This helps the dough firm up and makes frying easier.
7. Fill a heavy-bottomed pot with 2–3 inches of oil and heat to 350°F (175°C).
8. Using a small cookie scoop, carefully drop portions of dough into the hot oil. Fry only a few donut holes at a time to avoid overcrowding.
9. Fry for 2–3 minutes, turning occasionally, until evenly golden brown and cooked through.
10. Transfer the donut holes to a wire rack lined with paper towels and allow to cool slightly.
11. In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
12. Dip each warm donut hole into the glaze, allowing excess glaze to drip off.
13. Return the glazed donut holes to a wire rack and allow the glaze to set for 10–15 minutes before serving.
Serve & Enjoy!
Important Recipe Notes
- Use cake flour instead of all-purpose flour for the soft, tender texture that makes these donut holes light and fluffy.
- Keep the blueberries frozen until you’re ready to mix them into the dough. This helps prevent them from bursting and turning the dough purple.
- Mix the dough just until everything is combined. Overmixing can make the donut holes dense instead of soft.
- Chill the dough for 30 minutes before frying. This makes it easier to scoop and helps the donut holes hold their shape.
- Heat the oil to 350°F (175°C) and use a thermometer if possible. Oil that is too hot will brown the outside before the inside is cooked, while cooler oil will make the donut holes greasy.
- Fry only 3 to 4 donut holes at a time so the oil temperature stays consistent.
- Turn the donut holes while frying so they cook evenly and become golden brown on all sides.
- Let the fried donut holes drain on a wire rack or paper towels to remove excess oil.
- Dip the donut holes in the vanilla glaze while they are still slightly warm so the glaze coats them evenly.
- Allow the glaze to set for 10 to 15 minutes before serving for the best texture and appearance.
- These donut holes are best enjoyed fresh the same day, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Warm them for a few seconds in the microwave before serving if desired.
- Avoid refrigerating, as this can make them dry and cause the glaze to become sticky.
Fried Blueberry Donut Holes with Vanilla Glaze
Ingredients
- 1½ tbsp 21g unsalted butter, melted
- ⅓ cup 66g granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract or vanilla bean paste
- ⅓ cup 80g sour cream
- 1 ¾ cups cake flour
- 1 tsp baking powder
- ½ tsp salt
- ⅜ cup about 55g frozen blueberries
- Neutral oil for frying
Vanilla Glaze
- 2 cups powdered sugar
- ¼ cup milk
- ½ tsp vanilla extract or vanilla bean paste
Instructions
- In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.
- Add the egg yolk, vanilla extract, and sour cream. Whisk until smooth and creamy.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Do not overmix.
- Gently fold in the frozen blueberries, being careful not to crush them.
- Cover and refrigerate the dough for 30 minutes. This helps the dough firm up and makes frying easier.
- Fill a heavy-bottomed pot with 2–3 inches of oil and heat to 350°F (175°C).
- Using a small cookie scoop, carefully drop portions of dough into the hot oil. Fry only a few donut holes at a time to avoid overcrowding.
- Fry for 2–3 minutes, turning occasionally, until evenly golden brown and cooked through.
- Transfer the donut holes to a wire rack lined with paper towels and allow to cool slightly.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
- Dip each warm donut hole into the glaze, allowing excess glaze to drip off.
- Return the glazed donut holes to a wire rack and allow the glaze to set for 10–15 minutes before serving.
