This Krispy Kreme Blueberry Cake Donut recipe satisfies sugar cravings instantly using simple ingredients and easy cooking steps. The cake-like texture and the simple glaze topping will delight your taste buds.
Great to give as a gift, eat as a dessert, or snack on after hiking on a challenging trail, and ALLLLLLL energy has been ultimately used up.
Dunkin donuts had been my favorite doughnuts until one day I ate a delicious donut from the Krispy kreme doughnut corporation. If you have a sweet tooth, you'll definitely enjoy these donut recipes.
This cake doughnut recipe uses cake flour. This gives it a dense, soft and cake-like interior.
Butter introduces a rich fermented milky flavor in the recipe, providing moisture. The salt contained in the butter makes the other flavors pop out.
Vanilla is my all-time flavoring favorite in baking! Vanilla blends perfectly with the nutmeg and cinnamon exquisite flavors. The outcome will be more heavenly if you can access pure vanilla extract.
Blueberries combine beautiful natural contrast and natural sugars. They naturally contain the proper ratio of flesh to juice. This property makes most bakers love them. Use fresh berries, and soggy your doughnuts will not be.
Plain Milk or Butter Milk
Milk enhances the moisture and flavor in the Krispy Kreme Blueberry Cake Doughnuts. Buttermilk has a higher fat content giving you fluffier and perfectly moist cake doughnuts. To make buttermilk, add a few drops of lemon juice or white vinegar to your cup of plain milk, and let it sit for a minute.
Nutmeg and Cinnamon
The combination of the Nutmeg and cinnamon releases a lovely aroma into the baked blueberry donuts.
As an experienced home baker, I have learned that egg yolk acts as an emulsifier or, easily said it is a dough conditioner. (for those who condition their hair with eggs lol ). When egg yolk is used alone, the baked or fried product will be denser and contain the right amount of moisture. The crumbs will be more tender when you use the yellow part of the egg.
Any cooking oil, preferably vegetable oil, can be used. The blueberry cake Donuts are deep-fried in hot oil. I am not a fan of deep-fried foods, but deep inside of me, I knew the only way to achieve crispy-edged doughnuts was to deep fry. We fried our homemade donuts with soybean oil. Soybean oil possesses a sweet nutty enhancing the overall flavor of the cake doughnuts.
Powdered sugar is the ingredient used to make the glaze that coats the blueberry doughnuts. The sticky lemon-flavored glaze makes every child go, "yummy blueberry cake doughnut!"
The Equipment Needed
Large cast iron skillet, deep fryer, or air fryer
It would be best if you had the above to deep fry the doughnuts in hot oil.
However, if you prefer baked blueberry cake doughnuts, you can increase the amount of milk used to make the batter smoother. Fill in the donut batter in a piping bag, then pipe the batter in a donut pan. In a preheated oven bake the cake doughnut batter for fifteen minutes.
This tool will be convenient when removing the blueberry delights from the hot oil. It allows extra oil to drip back into the pan.
Mixing bowls and Spatula
A round mixing bowl is suitable for mixing wet and dry ingredients.
It is the best place to cool the Krispy Kreme doughnuts. Air flows from beneath, evenly cooling each doughnut.
This can be substituted with all-purpose flour or gluten-free flour for those following a gluten-free diet.
Nutmeg and Cinnamon
The above spices can be substituted with other spices, such as cardamom or star anise extract. Cinnamon sugar could be used in coating the blueberries too. This depends on your preference and appetite for kitchen adventures.
This ingredient can be substituted with salted butter but be sure to regulate the salt in the recipe. If butter is unavailable, you could use margarine instead.
This ingredient can be substituted by caster sugar or stevia (though pricier, it's healthier!) You can dust the stevia powder onto the yummy blueberry donut, as they cool on the rack.
Instead of dairy milk, you can use coconut milk, almond milk, or cashew milk. These ingredients contain fat and are equally rich in flavor. Vegans feel at home with this kind of substitution in the recipe.
How to make this blueberry cake doughnuts recipe
I carved out two hours from my late afternoon schedule. I had happy, willing helpers, and my little girl constantly reminded us that she had been in a Krispy Kreme shop. She confidently explained to us the steps from start to end.
I was amused at her ability to grasp the steps in a young mind. In the steps of Vernon Rudolph, the founder of Krispy Kreme Cooperation, the little aspiring food scientist declared she would follow!
The steps were relatively simple and implementable by any home chef like me. If you have willing helpers in the kitchen, as I had, begin reading out the list of ingredients and have one of the helpers arrange the wet and dry ingredients on the counter.
In a separate small bowl, lightly beat the egg yolks, add milk and vanilla essence and mix well. Measure out the ingredients and set them aside in bowls. Whisk the dry ingredients in a large mixing bowl: the cake flour, granulated sugar, baking powder, and half of the cinnamon and nutmeg. Melt butter and mix with the egg and milk.
Pour the wet ingredients into the spiced flour mixture. Mix with a spatula then knead gently with clean hands until a smooth stick dough is formed.
In another bowl, instruct a little helper to lightly crush the blueberries and coat them with the remaining cinnamon and nutmeg. Keep an eye before the blueberries become so pulpy; we need some whole blueberries in our dough mixture.
Add the blueberries to the dough and fold them using a spatula. Ensure the fruity goodness is distributed evenly in the dough.
Grease your hands with nonstick cooking spray to handle the tacky dough, and move the dough on a floured surface. With a floured rolling pin, roll out the dough gently to 1.5inch thickness.
With a doughnut cutter, cut out the cake doughnuts keeping the centers aside.
Let the doughnuts rest on the surface for about 10 minutes. Heat the oil over medium heat; use a candy thermometer to check the oil temp, or use Grandma's method by dipping a small piece of dough in the oil. The oil is hot enough when the little dough floats on the oil.
With a long, flat, floured spatula, carefully pick the doughnuts and dip them in the hot oil. I was careful to remind all my young helpers to avoid the hot oil. While this was happening, my teenage daughter was
preparing the powdered sugar glaze! We were having a splendid time as our little reporter supervised all the activities in the kitchen.
After cooking for two minutes, we flipped the doughnuts to cook on the other. Golden brown is the color to watch out for. Carefully I removed the golden brown doughnuts and set them on the wire rack to cool.
After they had cooled, we dipped some cake doughnuts on both sides in the glaze and placed them on the cooling rack. I got this idea of dipping the doughnuts on both sides from pioneer woman recipes, and it was a grand one, indeed.
We piped some glaze on some doughnuts too. The serving of food and eating was done relatively fast that evening. Dessert time was unforgettable as the children feasted on the homemade Krispy Kreme Blueberry Cake Doughnuts.
The smooth texture and delightful blueberry flavor satisfied our little one, who had visited a Krispy Kreme shop earlier that day. 'Mummy, I am so happy we can make homemade Krispy Kreme Blueberry doughnuts!" The children chorused together as they got ready for bed that night.
In my children's quest to make the most well-known and popular recipes at home, we aimed to visit the Dunkin Coffee store or order online (Dunkins done easy) to sample their donuts too during the next school break.
Krispy Kreme Blueberry Cake Donut Recipe
- 1 Large cast iron skillet, deep fryer, or air fryer
- 1 Slotted spoon
- 1 Mixing bowls and Spatula
- 1 Cooling rack
- 4 cups Cake flour
- 1 cup Melted Butter
- 1 cup Granulated Sugar
- 1 cup Fresh Blueberries
- 1 teaspoon Vanilla essence
- 3 teaspoon Nutmeg
- 3 teaspoon Cinnamons
- 4 Eggs yolks
- 2 cups Milk
- ½ cup Powdered sugar
- 2 Tablespoons Lemon juice or Milk
- Few drops Vanilla essence
- Measure out the ingredients and set each aside in a separate bowl. Whisk flour, sugar, baking powder, and half of the cinnamon and nutmeg in a large bowl.
- Melt butter in a small saucepan or water bath and beat the four egg yolks. Add in milk and whisk the wet ingredients.
- Pour the wet ingredients into flour. Mix with a spatula then knead gently with clean hands until a smooth stick dough is formed.
- In another bowl, lightly crush the blueberries and lightly coat them with the remaining cinnamon and nutmeg. Although this step is optional.
- Add the blueberries into the dough and fold them using a spatula. Ensure the berries are distributed evenly in the dough. You could use a stand mixer instead of mixing by hand. A stand mixer is essential (especially when making a big batch of cake doughnuts). Mix the wet and dry ingredients in the mixing bowl, fix the paddle attachment, and then change to the dough hook as you add flour and set it at moderate speed until a slightly tacky dough is formed.
- Grease your hands to handle the slightly sticky dough, and move the dough on a floured surface. With a floured rolling pin, roll out the dough gently to 1.5inch thickness.
- A doughnut cutter is the easiest way to achieve neat doughnut forms. A doughnut cutter positions the donut holes precisely at the center of each donut. If you do not have a donut cutter, use two round biscuit cutters of varying sizes, one smaller. I learned a good thing from the food network that helped big time; to always flour the doughnut cutters.
- Prepare the sugar glaze by whisking water, lemon, and powdered sugar. A smooth runny donut glaze forms. Set aside, and cover the container with a film.
- Let the doughnuts rest on the surface for about 10 minutes. Heat the oil over medium heat; if you do not have an oil thermometer: use Grandma's method of dipping a teeny weenie dough in the hot oil. You could use dough scraps to check the oil temp too. The oil is the right temperature when the dough scrap floats on the oil.
- With a long flat, floured spatula, carefully pick the doughnuts and dip them in the hot oil.
- After cooking for a minute and a half on one side, flip the doughnuts to cook on the other side.
- Carefully remove the golden brown doughnuts and set them on the wire rack to cool. (Our doughnuts were a bit dark hue but they were perfectly cooked inside.) Be careful
- After cooling, dip both sides of each doughnut in the glaze and return them to cool on the rack.
Transfer them to parchment paper lined with a paper towel to absorb any extra grease.
At this point, let creativity kick in; you can use a teaspoon to drizzle the glaze onto the doughnut, forming beautiful zebra stripes!.
Serve the special treat and enjoy the delightful cake doughnuts with a cup of coffee.
Frequently Asked Questions
The glaze contains a lot of moisture which evaporates when the doughnuts are left at room temperature, especially in direct sunlight.
To avoid this, wrap them with parchment paper and then a cling film or, rather, keep the doughnuts in an airtight container that seals perfectly, keeping all the air out.
Yes, these absolutely delicious fried goods can be frozen. If you want to postpone your enjoyment to a future date, you can easily freeze the cake doughnuts.
Wrap them with baking parchment, place them in a resealable bag, then freeze them. Heat them in a microwave when you want to consume them.
Krispy Kreme Blueberry Cake Doughnuts contain fresh blueberries, which are perishable.
The longer they stay, the juices begin to wet the Kreme Krispy Cake Doughnuts creating a conducive environment for the growth of molds.
It is always safe to store the blueberry cake doughnuts in the refrigerator in a plastic wrap. The doughnuts will stay fresh for four to five days when you keep them in an airtight container.
Oh yes it is possible for those avoiding the extra fat in deep-fried doughnuts. Most calorie-counting individuals strike out deep-fried foods from their daily diet.
Use a mini muffin tin for baking the cake doughnut batter for about fifteen minutes in a preheated oven at 150 degrees f (Fahrenheit).
We had a debate about whether to use frozen blueberries or fresh blueberries. Our aspiring food scientist led us to carry out a fun experiment. We happened to have both frozen and fresh blueberries. We divided the dough into half, one batch with frozen blueberries and the second with the right amount of fresh blueberries.
After we deep-fried our exquisite blueberry cake doughnuts, the best-looking cake doughnuts were the ones that had fresh blueberries! Absolutely tasty and attractive in color too. Therefore, if you want the perfect donut, use fresh blueberries.
Frozen blueberries began thawing and releasing juices into the cake doughnut dough, producing purplish gray hues.
Not eye-catching at all. Use fresh blueberries for impressive results.