These Cardamom and Blueberry Glazed Donuts with that strikingly beautiful speckled purple glaze are a tasty twist on a classic!
Perfectly deep-fried, fluffy, crisp, golden donuts (doughnuts) with a warm, aromatic cardamom infused blueberry glaze with just the right amount of sweetness. These are right up there with classic such as blueberry muffins, blueberry scones, and blueberry pancakes!
It all started with two big punnets of bright, fresh, firm blueberries for the price of one at our local Farmers market a few weeks ago. Knowing how versatile these little guys are I was super excited to bring them home and put them to good use.
Blueberries in general have a subtle flavor with a nice balance between sweet and tart and they pair really well with a host of other more prominent flavors; see roasted pork tacos with blueberry coleslaw and this sparkling blueberry elderflower sour cocktail!
Having recently worked on my comprehensive tutorial on how to make donuts that are fluffy and airy on the inside, and tender yet crisp on the outside – I knew just what to do with those blueberries and have fun with that basic donut recipe at the same time! 🙂
Sure, there are plenty of ways to make donuts more exciting – maple bars, stuffed or filled donuts (like these coffee donuts with a caramelized white chocolate filling!), donut holes, plus a wide variety of glazes on top.
Blueberry glazed donuts
One of my favourite donuts is a fruity and sweet blueberry glazed donut! A sweet, tart, fruity glaze over a perfectly deep-fried fluffy donut is pure magic.
But of course I wanted to make it even more exciting with a little flavor twist on the classic – Blueberry Donuts with a Cardamom infused Blueberry glaze! 🙂
The blueberries are cooked with cardamom spice to create a thick luscious syrup with warm, aromatic, floral notes. The berries are then crushed into the syrup and mixed with confectioner’s sugar to create a sweet glaze.
The cardamom yields an extra bite to the sweet glaze, a uniquely warm, spicy, aromatic flavor profile that instantly elevates the blueberry glaze.
You can choose to create a smooth glaze by passing the blueberry syrup through a sieve to collect the pulp, or make a glaze with speckled bits by crushing the blueberry into the syrup.
Personally, I love the speckled glaze and that’s what you see on these blueberry glazed donuts.
The cardamom tempers the sweetness of the glaze so that it has just the right amount of sweetness, which also goes well with the doughnut dough which isn’t that sweet either.
But more than anything, I just love how striking beautiful that purple glaze looks on those golden doughnuts! 🙂 I know you will love it too!
Recipe
Cardamom and Blueberry Glazed Donuts
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Basic donuts / doughnuts
- 500 g AP flour about 4 cups, spoon and leveled
- 120 mL lukewarm water ½ cup
- 120 mL lukewarm milk ½ cup
- 2¼ tsp active dry yeast
- 1 large egg
- 1 yolk from a large egg
- 50 g sugar ¼ cup
- 115 g unsalted butter softened. ½ cup / 1 stick
Cardamom and Blueberry Glaze
- ½ cup blueberries fresh or frozen
- ½ tsp crushed cardamom seeds or 10 cardamom pods, bruised
- 3 tbsp water
- 3 tbsp sugar
- 226 g powdered sugar / confectioner's sugar about 2 cups (spoon and leveled)
- Pinch salt
Instructions:
Basic doughnuts
- Please make the dough the day before, as there is an overnight proofing step.
- Make the doughnuts according to the basic donuts recipe here.500 g AP flour, 120 mL lukewarm water, 120 mL lukewarm milk, 2¼ tsp active dry yeast, 1 large egg, 1 yolk, 50 g sugar, 115 g unsalted butter
Blueberry glaze
- While the doughnuts are being proofed before frying – place the blueberries, cardamom, sugar, salt and water in a saucepan and heat the mix and bring to a simmer. Simmer for 5 minutes, covered (to soften the blueberries).½ cup blueberries, ½ tsp crushed cardamom seeds, 3 tbsp water, 3 tbsp sugar, Pinch salt
- If the blueberry syrup is very thin, uncover the saucepan and simmer for a few minutes to thicken the syrup slightly.
- Set it aside to infuse and cool down. Discard the cardamom pods if you used them.
- Using a fork, crush the blueberries into the syrup.
- Place the powdered sugar in a bowl.226 g powdered sugar / confectioner's sugar
- Add about 3 tbsp of the blueberry cardamom syrup and whisk the mix to form a glaze. Add more syrup as needed, to form the consistency that’s required.
- Once the doughnuts are fried, dip each one in the glaze to coat (either one half or both sides).
- Place on a wire rack to let the excess glaze drip down.
- Serve. Enjoy!
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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