Homemade Mini Blueberry Cake Donuts with Glaze

👩‍🍳 Instructions

1. 1

   Prepare the Donut Dough: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. In a separate medium bowl, whisk together melted butter, egg, buttermilk, and vanilla extract. Pour wet ingredients into dry and stir gently with a spatula until just combined. Fold in blueberries carefully. Do not overmix.
2. 2

   Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. This makes the dough easier to handle and prevents it from absorbing too much oil.
3. 3

   Set Up Frying Station: Pour oil into a heavy-bottomed pot or Dutch oven (about 2-3 inches deep). Clip a candy/deep-fry thermometer to the side. Heat oil over medium heat to 350°F (175°C). Line a baking sheet with paper towels or a wire rack for draining.
4. 4

   Shape and Fry Donuts: Lightly flour a clean surface. Turn chilled dough out and gently pat or roll to ½ inch thick. Using a 2-inch donut cutter (or cookie cutter), cut out donuts. Gather scraps, re-roll gently, and cut more donuts. Carefully lower 3-4 donuts into the hot oil. Fry for 1-2 minutes per side, until golden brown. Remove with a slotted spoon to the prepared wire rack to drain. Adjust heat to maintain 350°F between batches.
5. 5

   Make the Blueberry Glaze: In a small saucepan, combine blueberries and lemon juice. Cook over medium heat until blueberries burst and soften (3-5 minutes). Press through a fine-mesh sieve into a small bowl; discard skins. In a medium bowl, whisk powdered sugar, 1-2 tablespoons of blueberry puree, 1 tablespoon milk, and vanilla extract. Add more milk, a teaspoon at a time, until desired pourable consistency is reached.
6. 6

   Glaze and Serve: Once donuts have cooled for a few minutes (still warm but not hot), dip each donut into the blueberry glaze, coating evenly. Place back on the wire rack and let the glaze set for a few minutes. Serve warm.