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


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.


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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Ooh Babycakes! Chocolate Kahlua…

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Cake pops are so trendy. They are also sooo delicious and will certainly unleash every ounce of creativity you have bottled up inside of you.  That’s what I concluded after making my first batch of them with my new Babycakes cake pop maker I got this weekend.

Oh, one more conclusion I made – any of the Babycakes products would make an awesome Christmas gift.  Check out their donut maker, pie maker, pie pop makers, waffle maker, whoopie pie maker, cupcake makers and cake pop maker  – they are so cool!

For my first batch of cake pops I modified the recipe for chocolate cake pops that came with the maker. One of the key differences in the recipe was the addition of some Kahlua.

My recipe:

1/2 c. sugar

3 tbsp. cocoa

1/2 tsp. espresso powder

1/4 sour milk

3 tbsp. vegetable oil

1/4 c. hot water

1 egg

1/2 tsp. vanilla

2 tsp. Kahlua

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3/4 c. flour

This is how I made mine. In a large bowl; add all of the ingredients except the flour.  Mix until smooth and small air bubbles form. Lastly, add flour and mix completely.  Once the batter is ready, pour it into a squeeze bottle and simply follow the instructions that come with the maker.

I did learn a couple of things worth passing on too. First, the book suggests baking the cake balls for 4-6 minutes.  I baked them for 3 minutes and they were completely baked and retained their moistness.  I also did not open the lid on the baker until the full three minutes was up, I only got 2.5 dozen cake balls from this recipe, and next time I make these I’m going to increase the amount of Kahlua.  The flavor got drowned out by the chocolate and espresso – but they were still sumptuous.

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I dipped some of the cake balls into chocolate and some into a vanilla glaze.  I coated them all with sprinkles which made them look so festive. The dipping process does take some patience and time – I wouldn’t suggest making these if you need to whip something up in a hurry.

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In case you’re wondering…  This is not a compensated promotion of Babycakes products.  It’s all my own opinion.

Do you have a Babycakes product?  What do you think of it?