Sourdough Discard Blueberry Sugar Donuts – Soft, Fruity, and Perfectly Sweet

If your sourdough starter leaves you with more discard than you can use, these blueberry sugar donuts are a happy solution. They’re soft, gently tangy, and full of juicy bursts of blueberry. Rolled in a crisp sugar coating, they taste like a bakery treat but come together in a home kitchen with simple steps.

You’ll get the satisfaction of using up discard without a long proof, and the result feels special enough for a weekend breakfast or brunch. Expect tender crumb, bright flavor, and a kitchen that smells incredible.

What Makes This Special

• Uses sourdough discard: Adds a subtle tang and reduces waste. No long fermentation required.
• Fresh or frozen blueberries: Works with both, so you can make them any time of year.
• Tender cake-style donut: More cakey than bready, with a moist crumb that stays soft.
• Crisp sugar finish: Rolling in sugar adds texture and a classic donut shop vibe.
• Quick to fry: Each batch cooks in minutes.

  You’ll be eating warm donuts fast.

Ingredients

• 1 cup sourdough discard, unfed and at room temperature
• 2 cups all-purpose flour
• 1/2 cup granulated sugar (plus extra for coating)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon (optional but lovely)
• 1/4 tsp freshly grated nutmeg (optional)
• 2 large eggs, room temperature
• 1/2 cup whole milk (or buttermilk for extra tang)
• 1/4 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 4 tbsp unsalted butter, melted and cooled
• 1 cup blueberries (fresh or frozen; if frozen, do not thaw)
• 1–2 quarts neutral oil for frying (canola, peanut, or vegetable)
• Zest of 1 lemon (optional, brightens the blueberries)

Instructions

1. Prep your station: Set a wire rack over a baking sheet for draining. In a shallow dish, pour 1 cup granulated sugar for coating. Have a slotted spoon or spider ready.
2. Heat the oil: In a heavy pot or Dutch oven, add 2–3 inches of oil.

   Heat to 350–360°F (175–182°C). Use a thermometer for accuracy.

3. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine wet ingredients: In a separate bowl, whisk sourdough discard, eggs, milk, yogurt, vanilla, melted butter, and lemon zest if using. The discard may be lumpy; that’s fine.
5. Make the batter: Pour wet into dry.

   Stir with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing.

6. Fold in blueberries: Toss blueberries with 1 tablespoon flour to reduce bleeding, then gently fold into the batter.

   If using frozen berries, work quickly to prevent streaking.

7. Test fry: Drop a small teaspoon of batter into the oil. It should sizzle and rise within 10–15 seconds. Adjust heat to keep oil in the target range.
8. Fry the donuts: Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into the oil.

   Fry 6–8 at a time, avoiding crowding. Cook 2–3 minutes per side until deep golden and cooked through.

9. Drain and sugar: Lift donuts to the rack for 30 seconds, then toss while warm in granulated sugar. Return to the rack.
10. Repeat: Continue frying and coating, keeping an eye on oil temperature.

    If the oil climbs, reduce the heat and wait a moment before adding more batter.

11. Serve: Enjoy warm. The sugar crust is crispest in the first hour, but they stay soft for a day.

Storage Instructions

• Room temperature: Keep in an airtight container for up to 2 days. The sugar coating will soften slightly.
• Re-crisping: Warm in a 325°F (165°C) oven for 6–8 minutes to refresh texture.
• Freezing: Freeze uncoated donuts in a single layer, then transfer to a bag for up to 2 months.

  Thaw at room temperature and roll in sugar after reheating.

• Avoid the fridge: Refrigeration can dry them out and dull the flavor.

Benefits of This Recipe

• Reduces waste: Puts your sourdough discard to good use in something everyone loves.
• Balanced flavor: The mild tang from discard and lemon zest brightens sweet blueberries.
• Flexible ingredients: Fresh or frozen berries, milk or buttermilk, yogurt or sour cream—use what you have.
• Quick payoff: No proofing or long rest. Mix, fry, and eat in under an hour.
• Beginner-friendly: Cake-style batter is more forgiving than yeasted doughs.

Pitfalls to Watch Out For

• Oil too hot or too cool: Too hot burns the exterior before the center cooks; too cool makes greasy donuts. Keep it near 350–360°F.
• Overmixing: Develops gluten and makes dense donuts.

  Stir just until combined.

• Oversized scoops: Big scoops cook unevenly. Aim for tablespoon-sized rounds.
• Watery batter: If your discard is very runny, add 1–3 tablespoons flour to thicken.
• Bleeding berries: Fold gently and toss with a little flour to keep the batter from turning purple.

Recipe Variations

• Lemon Sugar: Rub lemon zest into the coating sugar for extra citrus aroma.
• Cinnamon Sugar: Mix 1/2 cup sugar with 1–2 teaspoons cinnamon for a classic finish.
• Glazed Version: Skip the sugar coating and dip warm donuts in a simple glaze (1 cup powdered sugar + 2–3 tablespoons milk + 1/2 teaspoon vanilla).
• Baked Mini Donuts: Spoon batter into greased mini donut pans and bake at 350°F (175°C) for 10–12 minutes. Brush with melted butter and roll in sugar.
• Mixed Berry: Swap half the blueberries for raspberries or chopped strawberries.
• Spiced Blueberry: Add cardamom or allspice for a cozy, bakery-style note.

FAQ

Can I make the batter ahead?

Yes, for a short time.

Mix everything except the baking powder and baking soda, and fold those in right before frying. If you must refrigerate, bring the batter back to room temperature before adding leaveners and blueberries.

What if I don’t have a thermometer?

Drop a small cube of bread into the oil. It should brown in about 60 seconds.

Or test with a teaspoon of batter—it should sizzle and float quickly without turning dark too fast. Keep the heat medium and adjust as needed.

Can I use whole wheat flour?

Partially. Replace up to 1/2 cup of the all-purpose flour with whole wheat.

Add an extra tablespoon of milk if the batter feels too thick, since whole wheat absorbs more liquid.

My donuts are greasy. What went wrong?

Greasy donuts usually mean the oil was too cool or the batter sat too long before frying. Keep the oil at 350–360°F and fry in small batches.

Drain briefly on a rack before sugaring.

Can I use sourdough discard straight from the fridge?

Yes. Let it sit at room temperature for 15–20 minutes so it loosens up, or whisk it well to break up the chill. Very stiff discard may need a splash of milk to reach a scoopable consistency.

How do I know they’re cooked inside?

They should be a deep golden brown and feel light.

If you’re unsure, cut one open; the center should be moist but not wet, with no raw batter. If underdone, fry subsequent batches a little longer at a steady temperature.

Are these donuts very sour?

No. The discard adds a gentle tang that balances the sweetness, but the blueberry and sugar coating keep the overall flavor bright and dessert-like.

In Conclusion

Sourdough Discard Blueberry Sugar Donuts turn a common baking leftover into something joyful.

The batter is easy, the frying is quick, and the result is a tray of warm, sugared bites dotted with juicy berries. Keep the oil steady, fold the batter gently, and enjoy them fresh. It’s a simple way to make your sourdough habit even more rewarding.