Ingredients
Dry Ingredients
- 2 cups all-purpose flour (*See notes below for measuring*)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup granulated sugar
Wet Ingredients
- 4 tablespoons salted European butter (melted)
- 1/2 cup + 2 tablespoons buttermilk
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla bean paste
Additional
- 2/3 cup frozen wild blueberries
- Neutral frying oil (such as vegetable, canola, or avocado oil) for frying
Blueberry Glaze
- 3 cups powdered sugar
- 1/4 cup + 2–3 tablespoons whole milk
- 1/4 cup freeze-dried blueberry powder
- 1 teaspoon blueberry emulsion or extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted butter, buttermilk, egg, sour cream, and vanilla bean paste until smooth and thoroughly incorporated.
- Form the Batter: Gently fold the dry ingredients into the wet ingredients until the mixture is almost combined. Then, carefully fold in the frozen wild blueberries until just blended into the batter. Cover the bowl and refrigerate for 30 minutes to chill the batter and help it firm up.
- Heat the Oil: While the batter chills, fill a Dutch oven or a heavy-bottomed pot with about 2 inches of neutral frying oil. Heat the oil to 355°F (180°C), using a thermometer to maintain consistent temperature.
- Prepare Frying Station: Place a wire rack over a baking sheet lined with paper towels. This setup will allow excess oil to drain from the fried donuts and keep them crisp.
- Fry the Donuts: Using a spring-loaded two-tablespoon scoop, carefully drop spoonfuls of dough straight into the hot oil. Fry for 3 minutes total, flipping the donuts once halfway through to achieve a golden brown and even color. Fry in batches of 6 to 8 donuts, allowing the oil to return to 355°F before adding the next batch. Remove donuts with a slotted wooden spoon and place them on the wire rack to drain.
- Make the Blueberry Glaze: In a bowl, whisk together the powdered sugar, freeze-dried blueberry powder, whole milk, and blueberry emulsion or extract until smooth and well combined. Microwave the mixture for 1 minute until warm and runny, which will ease coating.
- Glaze the Donuts: Toss each fried donut in the warm blueberry glaze until fully coated. Use a slotted spoon to remove the donuts from the glaze, tapping the spoon gently against the bowl’s side to remove excess glaze. Return glazed donuts to the wire rack to set before serving. Enjoy while fresh!
Notes
- For best results, measure flour by spooning it into the measuring cup and leveling off with a knife to avoid packing.
- Use European-style butter for a richer flavor and better melt.
- Maintaining oil temperature at 355°F is crucial to avoid greasy or undercooked donuts.
- Frozen wild blueberries are best as they hold shape and flavor better during frying.
- If blueberry emulsion or extract is unavailable, substitute with pure blueberry juice or omit for a milder glaze flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
