These Blueberry Cake Donut Holes are the ultimate treat—crisp on the outside, fluffy and moist inside, studded with juicy blueberries, and oozing with a tangy lemon curd filling. Finished with a light citrus glaze and sugar coating, they are a delightful burst of flavor in every bite. Perfect for brunch, dessert, or a sweet snack anytime!
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Vegetable oil, for frying
For the lemon curd filling:
1/2 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1/2 cup granulated sugar
3 large egg yolks
1/4 cup unsalted butter, cubed
For the citrus glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest
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