Blueberry Cake Doughnuts

These blueberry doughnuts taste amazing as an on-the-go breakfast or as a treat.

From "A Farmgirl’s Table"
December 2017

  • These blueberry doughnuts are full of ingredients from your farm.
    Photo by Jessica Robinson
  • “A Farmgirl’s Table” by Jessica Robinson is full of farm-fresh recipes.
    Cover courtesy Gibbs Smith

Total Hands-On Time: 30 min

Preparation Time: 25 min

Cook Time: 5 min

Yield: 18 doughnuts plus doughnut holes

A Farmgirl's Table doughnutsby Jessica Robinson (Gibbs Smith, 2017) shares heartwarming stories, lessons learned, and delicious recipes. This cookbook includes recipes using fresh produce from the garden or farmer’s market, homemade bread, home-canned items, and recipes for traditional family favorites and food for entertaining guests. This recipe for doughnuts uses fresh ingredients such as blueberries, whole milk, and eggs.

This doughnut recipe is super easy to make and very delicious. Make them the night before and fry fresh in the morning. 


• 3 1/2 cups all-purpose flour
• 1 cup full-fat sour cream
• 6 tablespoons unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon baking powder
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt
• 1 cup wild blueberries
• Canola oil for frying

For the Glaze:
• 2 cups powdered sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons whole milk


1. Sift together the flour, salt and baking powder into a medium bowl and set aside. In a large mixing bowl, cream together the butter and sugar until smooth. Add the vanilla extract and eggs and combine. Add the sour cream and combine. Incorporate into the flour mixture. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Gently fold in the blueberries with a rubber spatula.

2. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a lightly floured work surface, and use a rolling pin to roll out the dough to 1/2 inch thickness.

3. Lightly flour a doughnut cutter and use it to cut out the doughnuts, and then place them onto the prepared baking sheet.Line another baking sheet with several layers of paper towels and set aside.

4. In a large, heavy-duty pot, add about 3 inches of canola oil. Heat to a temperature of 375 degrees Fahrenheit. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels.

5. In a small bowl, combine the glaze ingredients until smooth with a wire whisk. Dip each doughnut into the glaze and let drip dry on a baking rack, placed over a baking sheet lined with parchment paper.

More from A Farmgirl’s Table:

Sweet Sausage and Apple Pizza Recipe
Rustic Blueberry Muffins Recipe
Maple Homestyle Baked Beans
Recipes by Jessica Robinson from A Farmgirl’s Table, reprinted by permission of Gibbs Smith.

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