Two Ingredient Blueberry Cake Donuts

Two Ingredient Blueberry Cake Donuts from Connie’s Fried Chicken restaurant. Delicious donuts with just two ingredients. Grab your coffee, you’ll love this recipe!

I just want you to know I tested this Two Ingredient Blueberry Cake Donuts recipe four times before posting so that I would have the recipe perfect. Although it came down to being just two ingredients, I test it with variations of more than two ingredients and varying quantities even with those two. This Two Ingredient Blueberry Cake Donuts is spot on to the original.

I have loved the Blueberry Cake Donuts at Connie’s Fried Chicken for years and years. When the boys were little we went every Saturday for breakfast. It’s just so difficult with young kids to eat out so this was our only treat every week. I know, I can’t even imagine eating out a mere once a week now. The boys want pizza or tacos every day. Now, that doesn’t mean they get it, but we do eat out several times a week.

Now, I know what you’re thinking. I’m a food blogger, I cook all the time. Yes, yes, I do. But, let’s think about it, I may make Strawberry Turkey Sandwich, Bacon Cheddar Croissant Turnovers and Caramel Coconut Cream Bread Pudding in one day, but none of it really goes together. But that’s what we have because, by the end of the day I’m tired and don’t have time nor do I want to make anything else.

I digress. Connie’s is famous for chicken of course, but also their amazing Blueberry Cake Donuts. They only make a certain amount of blueberry donuts each day and when they’re gone, they’re gone. And, they’re usually gone by 9:00 or 10:00 a.m. I always wanted to know how to make them, but could never get the recipe exactly right.

Finally. Finally. I did it. These Two Ingredient Blueberry Cake Donuts are so close you’ll feel like you’re in the restaurant! And, yes, just two ingredients is all it takes to make these donuts: muffin mix and eggs.

How to Make Two Ingredient Blueberry Cake Donuts

I used two 7 ounce packages of muffin mix, specifically Martha White Blueberry Muffin Mix and whole eggs. This is the muffin mix with the crystalized, candy blueberries. Do not use a muffin mix that has the can of soft blueberries. You’ll have a blueberry oil mess. #trustme

This is big, work the dough as little as possible. The more you stir and mix, the tougher the donuts will become. You’ll be tempted to add milk, water or another egg, don’t do it. This batter is thick; it has to be.

I like to place a sheet of parchment paper or waxed paper down then sprinkle it with a little flour. Do Not knead donuts, simply press the batter to 1-inch thickness. Cut into donuts. You can rework the dough and cut again or cook the donuts holes. When placing donuts into the fryer, do not over-crowd. You do not want the donuts touching. Once you add the donuts to the oil, allow to fry 20 to 30 seconds and flip to the second side. You’ll need to turn the donut several times during the cooking process. This batter is thick and will take 1 to 1 and 1/2 minutes to cook depending on the temperature of your oil. They will get really dark on the outside before being done in the center. I like to test one donut to get the feel of how long it will take.

Print Recipe

Two Ingredient Blueberry Cake Donuts

Two Ingredient Blueberry Cake Donuts are my restaurant remake from a local restaurant that's famous for these blueberry cake donuts.

Prep Time10 mins

Cook Time2 mins

Total Time12 mins

Course: any meal

Cuisine: American/Southern

Keyword: Blueberries, doughnuts

Servings: 10 servings

Calories: 171kcal

Author: Paula Jones

Ingredients

• 2 7-ounce packages blueberry muffin mix
• 2 large eggs
• *optional glaze 1 cup powdered sugar mixed with 4 tablespoon milk.

Instructions

• You'll need oil for frying your donuts. I used a canola oil. Heat oil to 350 degrees.
• The temperature is majorly important so use a thermometer if necessary.
• In a large bowl, combine muffin mix and eggs. Combine completely. Batter will be thick
• I like to cut the donuts out on a sheet of parchment paper or waxed paper, sprinkled with a little flour. Do Not knead donuts, just press the batter to 1 inch thickness.
• Cut into donuts. You can rework the dough scraps and cut again or cook the donuts holes.
• When placing dough into fryer, do not over-crown. You do not want the donuts touching. Once you add the donut to the oil, allow to fry 20 to 30 seconds and flip to second side. You'll need to turn the donut several times during the cooking process. This batter is thick and will take 1 to 1/2 minutes to cook, depending on the temperature of your oil. They will get really dark on the outside. I like to test one donut to get the feel of how long it will take.
• Drain on paper towels, serve warm
• *Optional glaze - if you glaze your donuts allow to drain on paper towels 30 seconds , then dip in glaze while hot and place on wire rack until you serve.

Nutrition

Calories: 171kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 18mg | Potassium: 16mg | Sugar: 1g | Vitamin A: 61IU | Calcium: 6mg | Iron: 1mg

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