Quick Blueberry Donut Holes- Soo Good!

Blueberry donut holes: small balls of fried dough that are soo fluffy and light, filled with a delicious blueberry compote and tossed in powdered sugar. Trust me when I say, that you can never be satisfied with just one of these.

blueberry donut holes

These blueberry donut holes are great for parties, with tea or coffee, as a dessert or even for breakfast! Honestly, I could eat all of these myself, but you know keeping an eye on the portion size is really important so I guess I could share a few! 🙂

About This Recipe

These donut holes comprise of everything you would want in a donut, fluffy and doughy center and a slightly crispy exterior and just the right amount of sweetness. Plus the blueberry filling gives it that hint of tanginess which compliments the sweetness soo well. I also rolled mine in powdered sugar after frying but they’re just as delicious in plain sugar as well.

Difficulty- Easy

This recipe is made up of two components: the donut holes, and the blueberry filling. Although it might sound a little bit intimidating it’s actually quite easy. The dough comes together very quickly and is made with pantry staple ingredients. You do need to let the dough proof, but the wait is totally worth it.


I filled my donut holes with blueberry compote. You could fill it with other fillings like:

  • raspberry compote
  • Nutella
  • peanut butter
  • Biscoff spread (slightly warm in microwave before filling)
  • strawberry jam
  • lemon curd
  • pastry crème

The options are endless, but in this recipe we’re making blueberry donut holes.

What You Need To Make This Recipe

Ingredients for blueberry donut holes

  • All-purpose Flour: I would recommend you do not use any other type of flour, also make sure to measure the flour correctly or the donut holes could end up being dense or dry.
  • Butter: use unsalted butter, and let it (melted butter) cool down slightly before mixing it in with the other ingredients.
  • Milk: I prefer using whole milk, and I haven’t tried this recipe with any other type of milk.
  • Yeast: use Instant Yeast, not active dry yeast.
  • Blueberries: use fresh or frozen berries.
  • Lemon: we need two components from the lemon, it’s juice and zest. For the zest just grate the top yellow layer making sure not to grate to deep into the lemon.

Additional Ingredients

  • Oil: it’s not in the photo, but the oil is needed for frying. Vegetable or canola oil will work well.
  • Powdered Sugar: I used this to roll my donut holes, you could also use granulated sugar or leave them without as is.

How To Make Blueberry Donut Holes

Step 1: The first thing we’re gonna do is make the donut dough. In a small bowl mix together the milk, sugar and yeast. Let it sit for 3 minutes.

Step 2: In a separate mix together the flour, salt, melted butter and the yeast mixture we made earlier. Using your hands or a stand mixer knead the dough until nice and smooth, this takes about 5 minutes. Then we’re gonna cover this and let it rise for an hour.

Step 3: While our dough is proofing let’s make the blueberry compote filling. In a saucepan mix together all the compote ingredients, excluding the corn starch, and cook on medium high while crushing the blueberries. Cook for 3-4 minutes. Next dissolve the corn starch in some water and add that into the compote while stirring. Cook for an additional 3-4 minutes to get rid of the raw corn starch flavor. At this point you could add a few teaspoons of water if you think the compote is too thick. Transfer into a bowl and let it cool completely before using it to fill the donut holes.

Step 4: Once the dough has risen, take it out onto a floured surface and roll it out slightly. Cut up the dough into squares and roll each piece into a small ball. You could also just pull small pieces of the dough and roll them.

Step 5: Cover the dough ball with plastic wrap and let them rise for one hour or 30 min at least.

Step 6: Heat the oil to 160 C or 320 F (not too quickly keep the flame on medium) and fry the donut holes until golden brown. Let them cool completely, then poke holes onto them using a skewer or knife being very careful not to go all the way through to the other side.

Step 7: Transfer the cooled blueberry filling into a piping bag or zip lock bag. Fill the donut holes with the filling making sure not to add too much so that they don’t ooze out.

Step 8: Roll the donut holes in powdered or granulated sugar and enjoy!

Pro Tips

  • If the dough is too sticky then go ahead and add a little bit more flour while kneading, but don’t add more than a few tablespoons or the donut holes will become dense.
  • Do not over knead, this could cause the donut holes to be dense and tough.
  • Make sure you oil is not too hot! This could cause the exterior of the donut to get brown very quickly while leaving the inside undercooked and gooey.
  • Make sure the flour is well combined into the dough and that you roll it into tight balls so they don’t disintegrate in the hot oil.

Storing the Blueberry Donut Holes

Store the fried blueberry donut holes in an air-tight container at room temperature for 2-3 days. Past 3 days transfer to the refrigerator.

Blueberry Donut Holes


Why are my donut holes greasy?

Greasy donut holes are typically the result of frying in oil temperature that’s too low.

Why are my donut holes raw/gooey on the inside?

If you’re monitoring your oil temperature and it’s not too high then you simply need to cook the donut holes for a little bit longer. Use your first batch as a guide for how long the donut holes need to cook. Although the recipe provide a time, but oil temperature can fluctuate depending on many factors like how much oil is used, or how many donut holes added at once or even the size of the donut holes.

This also happens if the oil temperature is too high causing the exterior to go brown quickly, leaving the inside undone.

Can I use this recipe to make donuts?

Of course! Just shape them into donut shapes and fry at the same temperature until golden brown. You could also fill the donuts with the blueberry compote filling.

Can I use this recipe to make air fryer donut holes?

It should work as the donut holes are made with a dough, but I have personally never tried it. But if you do let me know how it turns out in the comments section below.

Recipe Card

Blueberry Donut Holes

Blueberry donut holes: small balls of fried dough that are soo fluffy and light, filled with a delicious blueberry compote and tossed in powdered sugar. Trust me when I say, that you can never be satisfied with just one of these.

Prep Time: 2 hours 15 minutes (includes resting time)

Cook Time: 15 minutes

Total Time: 2hrs. 30min

Course: Dessert

Servings: 15 donut holes

Calories: 77.94kcal


For donut holes

  • 90ml whole milk (6 tbsp.)
  • 1 tbsp. granulated sugar (7g)
  • 1 tsp instant yeast (3g)
  • 1 cup + 2 tbsp. all-purpose flour (145g)
  • 1/2 tsp salt
  • 1 1/2 tbsp. melted butter (20g)
  • Oil for frying
  • Powdered sugar for coating donut holes

For blueberry compote filling

  • 150g Blueberries (~ 1 cup)
  • 3 tbsp. granulated sugar
  • 1 tbsp. lemon juice
  • 1 tsp lemon zest
  • 2 tsp corn starch
  • 1-2 tbsp. water to dissolve corn starch


  1. In a small bowl mix together the milk, sugar and yeast. Let it sit for 3 minutes.
  2. In a large bowl combine the flour, salt, melted butter and yeast mixture. Knead for 3-5 minutes until smooth and fully combined. Cover and let it proof for an hour.
  3. In a small saucepan combine the blueberries, sugar, lemon juice and zest. Cook on medium high while crushing the berries with a spatula, cook for 3 minutes.
  4. Make a slurry by combining the corn starch and water, add it into the compote while stirring. Cook for an additional 3 minutes and transfer to a bowl. Let it cool completely then transfer into a piping or zip lock bag.
  5. Once the dough has risen, take it out on a floured surface and divide it into 15 equal balls, make sure to roll them nice and tight. Cover with plastic wrap or towel and let them rise for another hour( at least 30 minutes).
  6. Heat the oil to 320 degrees Fahrenheit (160 C), (not too quickly) make sure to always keep the flame on medium. Fry the donut holes in two or three batches for 4 minutes each batch (1-2 minutes on each side). This time may vary, check note above.
  7. Transfer fries donut holes onto a wire rack and let them cool completely. Make a hole in the each of the donut holes using a skewer or knife making sure not to poke all the way through.
  8. Fill the donut hole with blueberry compote, do not add to much or the fill will ooze out.
  9. Roll the filled donut holes in powdered sugar and serve!

Nutrition per serving

Calories: 77.94kcal Total Fat: 1.41g Carbs: 15.24g Sugars: 7.02g

Protein: 1.29g Sodium: 80.42mg Fiber:0.52g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **

Watch Video Tutorial

Blueberry Donut Holes Video Tutorial

More Recipes You Might Like

Follow The Food Flamingo

Leave a Comment