Blueberry cake donuts made with a Mexican twist—canela, orange zest, and piloncillo glaze bring nostalgic flavor to this fried classic.

2 tablespoons butter (room temp)

3/4 cup sugar

1 large egg

3 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon canela (Mexican cinnamon)

1/4 teaspoon nutmeg

1/8 teaspoon salt

Zest of 1 orange

3/4 cup buttermilk

1 cup fresh blueberries

Neutral oil for frying

Vanilla Glaze:

2 cups powdered sugar

1/3 cup heavy cream

1/2 teaspoon vanilla

Piloncillo Glaze (optional):

1/2 cup grated piloncillo

2 tablespoons water

1/4 teaspoon canela

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1. Beat butter and sugar until fluffy. Add egg and mix.

2. In another bowl, mix flour, baking powder, soda, canela, nutmeg, salt, and orange zest.

3. Alternate adding dry mix and buttermilk to butter mixture.

4. Fold in blueberries by sprinkling onto dough and folding gently.

5. Roll out dough to 1/2 inch thick. Cut with donut cutter.

6. Heat oil to 375°F. Fry donuts 2 minutes per side; donut holes need 1 minute.

7. Drain on paper towels.

8. For glaze: whisk sugar, cream, vanilla or piloncillo syrup until smooth.

9. Dip warm donuts and let glaze set on rack.

Use fresh blueberries for best results.

Piloncillo glaze adds a deep caramel flavor and traditional touch.

Store at room temp for 2–3 days or freeze unglazed donuts for longer storage.