Soft, tender baked doughnuts made with sour cream for moisture and finished with a vibrant blueberry glaze for a sweet, berry-filled finish.

For the doughnuts:

2 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 tsp ground cardamom (optional)

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs, room temperature

1 tsp vanilla

1/2 cup sour cream, room temperature

1/2 cup whole milk, room temperature

For the blueberry glaze:

2 cups powdered sugar

2 tbsp blueberry jam

1 tsp vanilla

2–4 tbsp milk

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Preheat oven to 350°F (175°C) and grease a doughnut pan.
Whisk flour, baking powder, salt, and cardamom in a small bowl.
In a large bowl, whisk melted butter, sugar, eggs, vanilla, sour cream, and milk until smooth.
Add dry ingredients to wet ingredients and whisk just until combined.
Transfer batter to a piping bag and pipe into doughnut wells, filling each about 3/4 full.
Bake 11–12 minutes. Cool in pan for 10 minutes, then transfer to a wire rack. Repeat with remaining batter.
For the glaze, whisk powdered sugar, blueberry jam, vanilla, and 2 tbsp milk. Add more milk until smooth and dippable.
Dip cooled doughnuts into glaze and set on rack to firm up for about 30 minutes.

Add lemon zest to glaze for a blueberry-lemon twist.

Fold fresh or frozen blueberries into batter for extra bursts of fruit.

Use almond extract in place of some vanilla for a nutty note.

Swap blueberry jam for blackberry or raspberry jam.

Sprinkle chopped pistachios over the glaze for crunch.