When I first changed my blog’s name last month, a few program settings prevented my links from redirecting properly. In other words, 90% of my blog didn’t work! Almost all incoming traffic landed on a 404 Page with a search bar explaining that the post they clicked on was no longer available—a blogger’s worst nightmare. I realized this around midnight two days after beginning the name change process, experiencing a slight panic attack where my overactive tear ducts went into overdrive and required half a box of Kleenex to eventually calm down.
My levelheaded guy sank down next to me on the couch, pulled me into a hug, and asked if there was an easy code we could implement to fix it. But with the complicated programming settings, the only was to solve the problem was the long way… By hand. For each individual link.
I logged into my blog dashboard and explained the process for the link redirects required to fix all 3+ years of recipe posts. As I fretted over how much time it’d take me, he quietly suggested that I signed in on his computer before sending me off to bed at 1 am.
The next morning, I awoke a few hours before him and opened up my laptop. I clicked on a few of my links from 2013… Then 2012… Then 2011… And finally 2010… Every single link magically worked.
My guy nearly pulled an all-nighter redirecting hundreds of blog post links—a truly sweet surprise to start my day!
These Blueberry Almond Donut Holes are also a sweet way to start your day, complete with a little surprise inside! Coated with crumbly cinnamon sugar, each tender little treat is filled with a whole juicy blueberry in the center, giving each bite a bright fruity burst. With that sophisticated twist, these donut holes are light, low-calorie, and even more satisfying than the regular glazed ones from a donut shop!
This entire recipe is very simple; you don’t even need a mixer to stir everything together! I lightly flavored the batter with a little almond extract—my ultimate favorite extract flavor. If they bottled it up as a perfume or body lotion, I’d spritz or slather it on every single day! As opposed to regular vanilla, the almond extract actually makes these donut holes taste even sweeter without much additional sugar. Always a plus in my book! If you love almond extract as much as me, feel free to double the amount for a more prominent taste.
I only tried making these in my electric cake pop maker, but I’m fairly certain the recipe would work in a regular oven with cake pop mold pans as well. Try baking them around 350°F for just a few minutes. They finish rather quickly, so keep a watchful eye on them!
For an electric cake pop maker, it’s very important to set up everything before you begin. Pour the batter into a zip-topped baggie, and snip off the corner. This little trick speeds up the filling process and prevents the bottom halves of the donut holes from burning. Put your blueberries into a bowl, and place that right next to the machine. (You can use fresh or frozen—both work fine!)
Quickly pipe the batter into each cavity until about ¾ of the way full. Do NOT completely fill up the cavities! You’ll press a blueberry into the center of each until the batter mostly covers the fruit. That berry takes up space and would squash any excess batter outside of the spherical mold, resulting into one large connected pastry. See my bad example below? Learn from my mistake: only ¾ of the way full!
These skinny donut holes bake quickly; they only required 3 minutes in my cake pop maker! Look at the tops: if they’re still pale but lightly firm to the touch, they’re done! The insides will be soft and airy at this point, but if you let them cook until they’re golden on the top and bottom, the donut holes turn out slightly chewier. Once cool, dip them in milk, roll them around in cinnamon sugar, and eat!
Light and summery, these baked Blueberry Almond Donut Holes will start your day with a smile! Requiring only minimal effort, these sweet treats will be on the table in under an hour, but with their irresistible almond taste and juicy blueberry center, I guarantee they’ll disappear in just a matter of minutes!
Quick, easy, satisfying—exactly the way breakfast should be.
And when you make your own, would you mind leaving a comment and rating the recipe? (You can also snap a picture and share it with me on Facebook!) I’d love to hear what you think of these blueberry almond donut holes!
Blueberry Almond Donut Holes
Ingredients
- ¾ cup (90g) all-purpose flour (measured like this)
- ¾ tsp baking powder
- ⅛ tsp salt
- 1 large egg
- ⅓ cup + 3 tbsp (125mL) nonfat milk, divided
- ¼ tsp almond extract
- ¾ cup (144g) granulated sugar, divided
- 28 blueberries (fresh or frozen and unthawed)
- heaping ¼ tsp ground cinnamon
Instructions
- Preheat an electric cake pop maker.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg, ⅓ cup of milk, and almond extract. Stir in ¼ cup of sugar. Add in the flour mixture, stirring just until incorporated. Pour the batter into a zip-topped bag, and snip off the corner.
- When the cake pop maker is hot, lightly coat the cavities with nonstick cooking spray. Working quickly, fill each cavity about ¾ of the way full with batter, and press a blueberry into the center of each. Close the lid and bake for 3-4 minutes, or until the tops are lightly firm to the touch. Immediately turn out onto a wire rack to cool, and repeat with the remaining batter and blueberries.
- Combine the remaining ½ cup of sugar and cinnamon in a small bowl. Pour the remaining 3 tablespoons of milk into a separate small bowl. Once cool, dip each donut hole in the milk and shake off the excess. Roll around in the cinnamon sugar until coated.
Notes
You have the nicest guy! That is HUGE… I know how time consuming glitches like that can be. I applaud him!
This donut holes look amazing… I love almond extract, too. I need a cake pop maker!
Thank you Chelsea! I really am lucky to have such a sweet guy. 🙂 I bought my cake pop maker at Kohl’s while they were having a huge sale. I think I got it for around 60% off, so keep an eye out for those Sale tags!
OH MY GOSH, your guy is ADORABLE. What a saint, seriously…I can’t even put into words how adorable that was. These donuts look amazing, but that story stole the show for me today!! 🙂
Thank you Brittany!! I couldn’t believe he stayed up to do it all in a single night. I’m so blessed to have him!!
He’s totally a keeper. Wow!!
Love these donut holes, they’re the best!
Thanks Dorothy! 🙂 I’m so lucky to have him!
I’m a big fan of almond extract, too. It somehow makes everything taste better, even when you can’t tell it’s there. These donut holes look amazing. I’m not a fan of frying, so I loved that they are baked. Pinning for later!
Thanks Natasha! Frying scares me. I’m a klutz, and putting me around how oil is a recipe for disaster!
WHAT!? Ok, that has to be the sweetest boyfriend move I’ve ever heard! Forget flowers and candy- spending all that TIME to alleviate stress is better than the biggest heart-shaped box chocolate a guy could pick out at the store! (well, maybe…)
So true!! I’d rather have the help/”quality” time than a box of chocolates any day. I can buy myself chocolate, but favors like that? No way can I find those at Safeway or Trader Joe’s!
What a sweet man you have!! Gotta love when our guys do things like that just to keep their girls happy! 😉 These donut holes sound lovely! I’m very into almond anything lately. Have a great Easter!!
Thank you Jocelyn! I loved your recent amaretto truffles; I wish I could trade you a donut hole for one of those! 🙂 Hope you had a lovely Easter too!
they look addictive!
Thanks Dina!
I just made these, and I am so glad that I finally put my almond extract to good use! I made a few adjustments to the recipe, such as replacing the blueberries with some mini chocolate chips (chocolate goes well with anything, right?), and baking the “donut holes” in a mini muffin pan since I don’t have a cake pop maker of any sort. If you’re interested, they took around 6 minutes at 350°F, and I got 16 out of the batch. The minute they were out of the oven, my dad swooped in, snagged one of them, and smeared them with butter before popping one in his mouth despite them being piping hot. They get his stamp of approval, and mine too! Thanks for such a brilliant recipe, and thank goodness they’re skinny! 😀
I’m so happy you — and your dad — enjoyed the donut holes, Bianca! I love your twist of using chocolate chips instead. I’m a huge chocoholic, so I’m itching to try that next time! Thank you so much for including the bake time for the mini muffin pans too. I know some other readers don’t own a donut maker or pan as well, and they’ve asked if they could substitute a mini muffin pan. If you wouldn’t mind, I’d love to add your directions to the Notes section underneath the recipe! 🙂
No, I don’t mind at all! However, I baked these in a toaster oven (it is just too hot for the full-sized oven), so I think baking time may vary a bit.
I bake in my toaster oven all the time too! Our summers are usually 100°+, so it’s a lifesaver when I’m craving cookies or cupcakes. 😉