Ingredients
Blueberry Cake Donut Holes:
- 1 3/4 cups (225g) all-purpose flour
- 6 tbsp (80g) granulated sugar
- 1 tsp (4g) baking powder
- 1/4 tsp (2g) baking soda
- 1/2 tsp (3g) salt
- 1/2 cup + 2 tbsp (150ml) buttermilk, at room temperature (substitution: milk of choice)
- 1 egg, at room temperature
- 2 tbsp (40g) greek yogurt or sour cream, at room temperature
- 2 tbsp (28g) salted butter, melted & slightly cooled
- 1 tsp (4g) vanilla extract
- 1/2 cup (65g) fresh or frozen blueberries (wild blueberries recommended)
- Avocado oil, for frying
Easy Lemon Curd:
- 1/4 cup (58g) salted butter, melted
- 1/2 cup (120ml) fresh lemon juice
- 1 cup (220g) granulated sugar
- 3 eggs, at room temperature & beaten
- 1 tbsp (6g) lemon zest
Vanilla Bean Buttermilk Glaze:
- 1 cup (120g) powdered sugar
- 2-4 tbsp (30-60ml) cultured buttermilk (substitution: milk of choice)
- 1/2 tsp (2g) vanilla extract or paste
Instructions
- Prepare the Lemon Curd: In a large microwave-safe bowl, melt the salted butter. Add the fresh lemon juice, beaten eggs, granulated sugar, and lemon zest. Whisk all ingredients together until fully combined. Microwave the mixture for 1 minute, remove and whisk thoroughly. Repeat microwaving for 30 seconds followed by whisking 4-6 more times, or until the mixture thickens to a custard-like consistency that coats the back of a spoon. Allow the lemon curd to cool to room temperature, then refrigerate until ready to fill the donut holes.
- Make the Blueberry Cake Donut Dough: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, greek yogurt or sour cream, melted butter, and vanilla extract until smooth. Gently fold the wet ingredients into the dry until just combined. Carefully fold in the blueberries, being careful not to overmix to avoid breaking the berries.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the batter for about 45 minutes to allow it to firm up, which will make frying easier and improve texture.
- Heat the Oil: In a deep heavy-bottomed pot or deep fryer, heat avocado oil to 350°F (175°C). Use a thermometer to maintain the temperature steady during frying.
- Fry the Donut Holes: Using a small ice cream scoop or spoon, carefully drop small portions of the chilled batter into the hot oil, frying in batches without overcrowding. Fry for about 2-3 minutes, turning occasionally with a slotted spoon, until the donut holes are golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Fill the Donut Holes: Once the donut holes have cooled slightly, use a small piping tip or a skewer to create a hole and fill each donut hole with the chilled lemon curd until filled and slightly bulging.
- Make the Vanilla Bean Buttermilk Glaze: In a small bowl, whisk together powdered sugar, buttermilk (starting with 2 tablespoons and adding more for desired consistency), and vanilla extract or paste until smooth and pourable.
- Glaze the Donut Holes: Dip each filled donut hole into the vanilla bean buttermilk glaze, allowing excess to drip off, then place on a wire rack to set briefly before serving.
- Serve: Serve the blueberry lemon curd donut holes fresh and warm for the best flavor and texture experience.
Notes
- For best results, maintain oil temperature between 350°F-360°F while frying.
- If you don’t have buttermilk, use milk of choice with a tablespoon of lemon juice or vinegar added to sour it.
- Use wild blueberries if possible for enhanced flavor and a better burst of blueberry in every bite.
- Cool filled donut holes slightly before glazing, so the glaze adheres properly.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
