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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Soft and Crunchy Blueberry Donuts

If you would like to use fresh or frozen blueberries in this recipe, simply substitute one cup of blueberries for the preserves listed below. Either way, these classic New England cake donuts are bursting with blueberry flavor like none you have ever had. A thin, crispy exterior hiding the softness of the donut 'flesh' results in a remarkable texture that only a homemade donut can give you.


For 8 Serving(s)


  • 2 cup(s) flour
  • 1 teaspoon(s) baking powder
  • 1/4 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) allspice
  • 1/3 cup(s) granulated sugar
  • 1 egg, beaten
  • 1/3 cup(s) milk
  • 3 tablespoon(s) butter or margarine, melted
  • 1 cup(s) prepared blueberry preserves or jam
  • 2 teaspoon(s) blueberry flavoring or extract *
  • Vegetable oil for frying
  • Butter-flavored nonstick cooking spray, if using
  • White Glaze, recipe below
  • Cinnamon Sugar, recipe below

Soft and Crunchy Blueberry Donuts Directions

  1. In a large bowl, combine first 6 ingredients. In a separate bowl, mix together the next 3 ingredients well. Pour the liquid to the dry and stir until well combined. Fold in the preserves and flavoring. Cover with film wrap and place in refrigerator while heating 2 inches oil in a large, sturdy pot to 350-degrees F over medium heat.
  2. Remove the donut batter from refrigerator and turn onto a well floured work surface. Knead for about 10-15 seconds, or until the dough is no longer sticking to the work surface or your hands. Roll out to about an inch thick. With a donut cutter or a 3-4-inch rim of a cup or glass, cut out donuts, dipping the rim or cutter into flour frequently. If you are using anything but a donut cutter, take the screw cap off a soft drink bottle, dip in flour often and press in the middle of each donut. Simply pop out donut hole between each cutting.
  3. Brush off excess flour and gently add donuts to the heated oil. Cook 2-3 minutes per side or until nicely browned all over, remembering to allow oil to come back to temperature for a minute or two between each batch. Transfer to a rack that has been placed over a baking pan lined with paper towels. Let cool for 10 minutes before dunking in glaze on both sides, continuing to cool on rack for the glaze to harden. If dusting with cinnamon sugar, spray each donut with butter-flavored cooking spray on both sides before tossing to coat.
  4. To make White Glaze, simply whisk together 1 cup powdered sugar with 1/4 cup water.
  5. To make Cinnamon Sugar, simply blend 1 cup sugar with 1 tablespoon cinnamon.
  7. *Although you can make these donuts with the extra flavoring, I highly recommend using it. Without it, certainly the donuts have the flavor of blueberries, but just not enough for me. If you can't find it in your local supermarket, the two best flavorings I have found and used can be found online. Olive Nation has the best and most economical. You can buy a 4 ounce bottle for $10 or an 8-ounce bottle for $12. It takes 6 teaspoons per ounce. Brewer's Yeast also has a great blueberry flavoring, selling it online at $4 for 4-ounces.