Dessert

Blueberry Fritters Recipe

ByMariam Harutyunyan November 6, 2025November 6, 2025

Introduction

Blueberry fritters are a delightful treat combining crispy fried dough with juicy bursts of fresh blueberries. Topped with a sweet vanilla glaze, these fritters make a perfect breakfast or snack to brighten any day.

A single piece of golden-brown fried fritter sits close up on a metal cooling rack, with a shiny white glaze drizzled unevenly over its rough, crispy surface. The fritter has visible dark blueberries embedded within the batter, showing rich purple-black spots scattered on the top and sides. The texture looks crunchy with some small rough edges, and the glaze adds a smooth, sticky contrast. In the blurry background, there is a clear glass bowl filled with blueberries and a glass of white milk, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) all-purpose flour
½ cup (100g) granulated sugar

2 ¼ teaspoons baking powder
1 ¼ teaspoons kosher salt

1 teaspoon cinnamon
2 large eggs, room temperature

¾ cup (184g) whole milk, room temperature
1 teaspoon vanilla
3 tablespoons unsalted butter, melted

1 pint fresh blueberries
Vegetable or canola oil, for frying
1 ¼ cups (156g) confectioners’ sugar

¼ teaspoon vanilla
3-6 teaspoons water, or until desired glaze consistency

Instructions

Step 1: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.

Step 2: In a separate bowl, combine the eggs, milk, vanilla, and melted butter. Mix well.
Step 3: Add the egg mixture to the flour mixture and stir until just combined.
Step 4: Gently fold in the fresh blueberries, taking care not to crush them.

Step 5: Heat vegetable or canola oil in a frying pan to 375°F (190°C), filling the pan halfway with oil.
Step 6: Carefully drop ¼ cup portions of batter into the hot oil. Fry each fritter for about 2-4 minutes per side until golden brown.
Step 7: Flip the fritters and fry the other side until golden. Check doneness by inserting a toothpick; if batter remains, fry longer.

Step 8: Transfer cooked fritters to a paper towel-lined rack to drain and cool. Repeat with remaining batter, monitoring oil temperature.
Step 9: To make the glaze, combine confectioners’ sugar, vanilla, and 3 teaspoons water. Add additional water 1 teaspoon at a time until pourable.
Step 10: Drizzle the glaze over the cooled fritters and allow it to set before serving.

Tips & Variations

Use frozen blueberries if fresh are unavailable, but do not thaw to prevent excess moisture in the batter.
For extra flavor, add a pinch of nutmeg or lemon zest to the batter.
Serve fritters warm with a scoop of vanilla ice cream for a delicious dessert twist.

Storage

Store leftover blueberry fritters in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in a toaster oven or skillet to restore crispness. Glaze is best added just before serving to avoid sogginess.

How to Serve

Three golden brown fritters with an uneven, crispy texture are placed on white parchment paper on a white oval plate over a white marbled surface. Each fritter is dotted with whole dark blueberries and red berries, and all are lightly coated with a dripping white sugar glaze that adds a shiny, sticky layer on top. To the right of the plate, there is a clear glass container partially visible, with white contents inside. In the bottom left corner, two shiny silver forks rest on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake blueberry fritters instead of frying?

Baking fritters will result in a different texture, more like cakes than crispy fritters. For best results, frying is recommended to achieve the classic crunch.

How do I keep the fritters from absorbing too much oil?

Maintain the oil temperature at 375°F (190°C). Too low heat causes fritters to soak up oil; too high may burn them. Use a thermometer and fry in small batches to keep oil temperature steady.

Mariam Harutyunyan