Blueberry Button Donuts–Baked!

Have I ever told you how much I like my Babycakes cake pop maker?  I’ve used it to make many delicious treats that you can find right here on my blog, if you’re so inclined.  First, there was the Chocolate Kahlua cake pops.  And let’s talk a minute about the donut holes; Vanilla Sour Cream, Pumpkin Spice, Maple Apple, and Devil’s Food Chocolate.  All yummy bite sized morsels that are perfect for breakfast and snacking. 

After making my latest creation, Blueberry Button Donuts, I’m  thinking I might have to put my Babycakes maker in my camper for our first glamping trip.  I can envision us enjoying fresh brewed coffee and bucket of these scrumptious things. 

For this recipe, I made a simple homemade blueberry glaze for the filling, but if you’re looking to save time, go ahead and use your favorite jam or jelly. I do believe the flavor possibilities are endless!

Blueberry Button Donuts

1 egg

1/4 c. brown sugar

1/4 c. granulated sugar

3 tbsp. olive oil

1/4 c. sour cream

1/4 c. milk

1/2 tsp. baking soda

1/2 tsp. baking powder

1/8 tsp. salt

1 tsp. vanilla extract

3/4 c. all-purpose flour

Filling

Blueberry Glaze

1 c. fresh blueberries, crushed

1/2 c. water

3 tbsp. granulated sugar

1 tbsp. plus 1 tsp. cornstarch

1/8 tsp. vanilla extract

In a small bowl, add sugar and cornstarch, mix completely; set aside.  In a medium saucepan, add berries and water. Bring to a full boil; continue boiling for 1-2 minutes.  Add about 1/4 c. of blueberry mixture to sugar mixture and stir thoroughly.  Pour sugar and berry mixture into the saucepan containing the remaining berries and cook on medium heat until thick.  Remove from heat and add vanilla.

Topping

1/2 c. of prepared cinnamon and sugar mixture.

Makes about 4 dozen.

In a large bowl, add the ingredients in the order they appear above.  Use an electric mixer and mix thoroughly.  Prepare your Babycakes maker according to directions and equally spoon batter into cake pop molds.  Once all of the batter is in each mold and starts to rise, drop about an 1/4 tsp. of glaze on top of each donut.  Close the cake pop maker and bake for 3-4 minutes.  Check  donuts about half-way through the baking process.  Once fully baked and light golden brown, remove from the maker and place on an empty baking sheet.  Cool slightly, and roll in cinnamon and sugar.

Who makes your favorite donut?  And what’s your favorite kind?

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15 thoughts on “Blueberry Button Donuts–Baked!

  1. Pingback: Lemon Iced Shortbread Cookie Bars | THE JOY OF CAKING

  2. How cute those are! I’m waiting for you to make something that I DON’T like – Ha! I don’t think that’s ever gonna happen!

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