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Blueberry Cake Donut Holes

These Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling are a delightful treat, bursting with blueberries and a tangy lemon curd filling, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 donut holes
Course: Brunch, Dessert
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup buttermilk Can substitute with regular milk mixed with a teaspoon of vinegar.
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries Gently fold into the batter.
For Frying and Glaze
  • Vegetable oil for frying
  • 1 cup powdered sugar For glaze.
  • 2 tablespoons fresh lemon juice For glaze.
  • 1 teaspoon orange zest For glaze.
  • 1-2 tablespoons milk For glaze.
  • 3/4 cup lemon curd For filling.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until combined.
  2. In a separate bowl, mix together the buttermilk, melted butter, eggs, and vanilla extract. Stir until smooth.
  3. Gradually combine the wet and dry mixtures, stirring gently just until incorporated. Be cautious not to overmix.
  4. Carefully fold in the blueberries.
Frying
  1. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  2. Using a small cookie scoop or a spoon, drop tablespoon-sized portions of batter into the hot oil.
  3. Fry in batches to avoid crowding for 2-3 minutes, turning them occasionally until they are golden brown and cooked through.
  4. Remove with a slotted spoon and let drain on paper towels.
Glazing
  1. Prepare the citrus glaze by whisking together the powdered sugar, lemon juice, orange zest, and milk until smooth and pourable.
  2. Dip each donut hole into the citrus glaze, then place on a wire rack to allow the glaze to set.
Filling
  1. Fill each cooled donut hole with lemon curd by inserting a small piping bag fitted with a narrow tip and gently squeezing.
Serving
  1. Serve fresh, and enjoy the delightful burst of flavors!

Notes

These donut holes are best enjoyed fresh out of the fryer, paired with coffee or tea. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.