This is where I should start with some lovely story about how I went and picked blueberries on an organic farm just outside of busy Nashville one morning, carrying them home in a little wicker basket to toss them together with some other things to end up with the most perfect little homemade donuts ever. The perfect picturesque food blogger moment.
Soooo… Some of that perfect story is true. I did end up with the most perfect little homemade blueberry donuts, but only after torturing myself by walking around in a bug-filled field at 7am in the 90 degree southern wet heat.
Was it worth it? Absolutely. — Luckily for you all, I’m sharing the best part of the adventure– my recipe for Blueberry Cake Donuts along with a free download of my favorite simple text editing image app, perfect for social shares, Adobe Spark Post.
Picture me stumbling around a field… at a horrendous 7am hour… bugs everywhere. Even at that time, it is apparently 90 degrees and sticky outside here. This is why I’m not a morning person, y’all. The things I do for pretty pictures and the best berries in town (shout out to Kelley’s!).
You can skip the painful process of manual labor if you want, and just head on down to your local farmer’s market to grab some fresh picks. Either way, you have to try these donuts with in-season, local blueberries if at all possible. It makes a world of difference. I’d be lying if I didn’t admit that I ate a berry or ten out in the field. Someone has to verify that they are ready, right?
Here I was… after two hours of picking, at all of 9am on the clock, with gallons and gallons of blueberries in my hands. Obviously, this is where I drown my regrets by frying fresh donuts for breakfast. DUH! — That is exactly how these came into existence.
You’ll find a similar recipe on my recent Plum Glazed Cake Donuts. I hadn’t had enough coffee at this point to even want to attempt to change something that I knew I already had a great base for. It’s a great cake donut recipe that you can adapt without much effort. I whipped up a batch of this old faithful recipe and tossed a few blueberries in. Voila!
Cake donuts are a favorite of mine because it requires little planning. No proofing. No waiting on yeast to do it’s thing. I don’t know about y’all, but when I want donuts, I WANT DONUTS. The classic cake with a good glaze is always a nostalgic winner in my book.
Once they were made, and I was once again happy, I had to snap a few pictures for my social media posts. — Since you are here reading a food blog, I’m going to take a tiny guess that you consider yourself a food fan (dare I say foodie?!). If you are making beautiful food, you probably want to share it, right? Sharing the adventures on Instagram / Pinterest / Facebook / Twitter from my test kitchen, along with bites around Nashville and eye candy from my blog posts, is one of my absolute favorite parts of running a food blog. I’ve always been one of those people that has to grab a few pictures of my food before I feel like I should eat it (sorry to my friends, whom never get to eat hot food anymore).
If you are sharing your delicious sips and bites, 1) Follow me (@SouthernFATTY) and be sure to say hello so I can check out your pics! 2) Up your social game, yo! — I’ve shared a couple posts now about one of my absolute favorite FREE apps for editing photos to enhance and attracts more engagement on your social media and blog posts. Adobe Spark Post allows you to overlay text, animate the edits to create video from an images, edit or filter the image itself to communicate with more of an impact. It’s a one-stop-shop for creating the perfect social media photos.
PS- You can use Adobe Spark Post online now as well! It’s great for editing blog photos, creating fancy intro images for presentations, or even for building an entire webpage. You can do it all on the new web interface.
If you’ve checkout out my Instagram 101 post about how to grow your following, you’ll see that you really have to capture your audience’s attention in a world full of beautiful pictures. Since users spend just a split second moment before deciding whether or not o engage with your media, adding these features through Adobe Spark Post can be a true advantage to work it and be seen.
Did I mention that it’s FREE? Everyone knows that Adobe is known for making the best of the best in the field of image applications. I use tons of their products, and have been thrilled to work with Adobe a bit behind the scenes with the roll-out of this fantastic free tool. For bloggers or just avid social media users, it’s on the top of my list of recommended downloads.
With the perfect classic cake donut crust, packed full of melt-in-your-mouth fresh blueberries, topped with that perfect glaze that hugs the donuts juuuust right, it’s pretty much the best way to start (or end) a day.
- 1 and ¾ cups flour, AP
- ¼ cup plus 2 tablespoons sugar, white granulated
- ½ tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¾ cup buttermilk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla bean paste
- 1 egg, lightly beaten
- 1 cup blueberries
- 2 cups powdered sugar
- ½ teaspoon vanilla bean paste or extract
- 2 tablespoons heavy cream
- pinch salt
- 2-3 tablespoons blueberries
- Combine all of the dry donut ingredients in a large bowl and whisk well.
- Whisk together buttermilk, egg, butter, vanilla.
- Mix flour and buttermilk additions together.
- Add blueberries (lightly) to last folds of dough.
- FOLD together. Do not stir or mix aggressively.
- On a floured surface, pat out dough about ½ inch thickness.
- Using floured donut cutter, punch out rounds and very lightly transfer to lined baking sheet to rest.
- Heat oil to 360 F.
- Once heated, fry donuts until golden on both sides. Transfer to paper towel lined sheet to cool.
- For glaze, combine and whisk very well. Allow to sit for 10 minutes before coating donuts.
- Dip donuts one-by-one and allow to sit for icing to harden. Top with whole berries, if desired.
- Find more recipes on SouthernFATTY.com.