Blueberry Donut Holes with Homemade Blueberry Sugar

Blueberry Donut Holes with Homemade Blueberry Sugar

If you landed here from one of my social media accounts, welcome! I’m really glad you’re here. I love to create fun, pretty and sweet treats like these delicious blueberry donut holes! The thing that really makes these special is the homemade blueberry sugar, which adds a burst of blueberry flavor. Freeze dried blueberries are combined with sugar to create a beautiful, flavorful sugar that you can use for many other things. It can also be used in tea, lattes, lemonade, cocktails or sprinkled on cookies or scones. Keep in mind that freeze dried blueberries are not the same as dried blueberries. Dried blueberries still contain some moisture, so they won’t work for this purpose.

The donut hole batter comes together quickly and easily. The most challenging part for me is frying them. I found that using a thermometer and testing one donut hole first, helps you determine the perfect oil temperature. Using a small ice scream scoop helps you get uniform donut holes. Make sure the outside of the scoop is clean between each donut to help them keep the round shape and avoid pointy tails.

Print Recipe
Blueberry Donut Holes with Homemade Blueberry Sugar
Course Breakfast, Dessert
Servings
donut holes
Ingredients
Blueberry Sugar
Blueberry Donut Holes
Course Breakfast, Dessert
Servings
donut holes
Ingredients
Blueberry Sugar
Blueberry Donut Holes
Instructions
Blueberry Sugar
  1. Process freeze dried blueberries and sugar in a food processor or a clean spice grinder until finely ground. Be careful not to over process or you may end up with powdered sugar.
Blueberry Donut Holes
  1. In a medium bowl, whisk together flour, baking powder, nutmeg and salt. Set aside.
  2. In a large bowl, mix sugar, eggs, melted butter, milk and vanilla extract until well combined.
  3. Stir in flour mixture just until combined. Do not over mix! A few lumps are okay.
  4. Fold in chopped blueberries.
  5. In a heavy saucepan, heat 1 1/2 inches of oil to 340ºF.
  6. Drop tablespoon size scoops or spoonfuls of batter into hot oil. I used a #60 ice cream scoop. Don't overcrowd the pan.
  7. Cook donut holes until golden brown on all sides, about 2-4 minutes, flipping halfway through. If donut holes cook too quickly on the outside, turn heat down.
  8. Briefly drain donut holes on paper towels, then toss warm donut holes in blueberry sugar. Serve immediately.
Recipe Notes

Success tip: Use a small ice cream scoop sprayed with nonstick spray to drop donut holes into oil. Make sure the outside of scoop is clean between each donut hole to keep the round shape and avoid tails on your donut holes.

To find freeze dried blueberries, click here.

To find the ice cream scoop I used, click here.

Pastel Snowball Cookies

pastel snowball cookies

This delightful melt-in-your-mouth cookie recipe has been in my family for decades. We call them Snowballs, but they’re also known as Mexican Wedding Cakes or Greek Kourabiedes. I make them every year for Christmas, but they would also be perfect for Easter, Mother’s Day, birthday parties, tea parties, weddings, bridal showers, and baby showers.

Pecans are my favorite nuts to use in this recipe, but you can use almost any nuts you have on hand. The original snowy white version is a classic but you can take them up a notch with pretty pastels and fruit flavors. You can use crushed, freeze-dried fruit for color and subtle flavor. Spirulina is a nutritious, vibrant powder you can use to make beautiful blue cookies. You can also dress up your snowballs with edible glitter or luster dust used for cake decorating. There are endless ways to be creative with these cute cookies!

Print Recipe
Pastel Snowball Cookies
Melt-in-your-mouth powdered sugar covered shortbread cookies
Course Dessert
Keyword cookies
Servings
cookies
Ingredients
Cookies
Pink powdered sugar
Blue powered sugar
Lavender powered sugar
Course Dessert
Keyword cookies
Servings
cookies
Ingredients
Cookies
Pink powdered sugar
Blue powered sugar
Lavender powered sugar
Instructions
Cookies
  1. Preheat oven to 325º. Line two baking sheets with parchment paper.
  2. Beat butter with an electric mixer until creamy.
  3. Add 1/2 cup powdered sugar, vanilla and sea salt. Beat until light and fluffy.
  4. In a separate medium bowl, combine flour and pecans.
  5. Add flour and pecan mixture to butter mixture gradually. Mix on low speed until well combined.
  6. Shape dough into scant 1-inch balls. Place balls one inch apart onto parchment lined baking sheets.
  7. Bake until light golden brown, about 18-21 minutes
  8. Place the remaining 1/2 cup of powdered sugar in a plastic bag. With a spatula, transfer three warm cookies into the bag. Shake gently to coat cookies with powdered sugar. Transfer to cooling rack. Repeat with remaining cookies.
  9. Cool cookies completely then proceed to instructions for pastel powdered sugar, depending on which color you have selected.
Pink powdered sugar
  1. Process freeze-dried strawberries or raspberries into a fine powder in a mini food processor.
  2. Whisk freeze-dried berry powder with 1/3 cup powered sugar together in a small bowl.
  3. Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
Blue powered sugar
  1. Whisk 1/3 cup powdered sugar and spriulina powder in a small bowl.
  2. Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
Lavender powered sugar
  1. Process freeze-dried blueberries into a fine powder in a mini food processor.
  2. Whisk freeze-dried blueberry powder with 1/3 cup powered sugar together in a small bowl. Whisk in petal dust for a more vibrant color, if desired.
  3. Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
Recipe Notes

*The ratios for the pastel powered sugar are approximate. Freeze-dried fruit varies in color. Add more or less to achieve your desired shade.