It all started with a recipe for Blueberry Cherry Baked Donuts I found over at the Taste and Tell blog. She posted it back in 2012, and I pinned it months ago. Fast forward to Christmas 2013, and Mom gives me a gift card to Bed, Bath, & Beyond (woo hoo!). A few days ago, I used a portion of it on a new donut pan. The only thing I had to do today was take my 16 month old boy to the vet, so why not take my new pan for a spin afterwards?
The first lesson I learned with my new donut pan, is be careful not to overfill. My first attempt could have passed for mini bundt cakes. ;-)
My second batch was much more donut-like:
I was so anxious to try them, I didn't wait for them to cool to add glaze. I just slapped some homemade cream cheese icing on one and took a bite!
I did eventually get to the glaze, though, and that made them even better. Just feast your eyes on these blueberry beauties:
If you've stuck with me this far (thank-you!), I'll bet you'd like the recipe. Don't let the calendar month scare you! Give them a go, and let me know what you think.
Blueberry Banana Cake Donuts
Adapted from Deborah's Blueberry Cherry Baked Donuts at Taste & Tell blog.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup sugar
- 3/4 cup honey flavored Greek yogurt
- 2 eggs
- 1 tsp vanilla
- 2 tbsp melted butter
- 1/4 cup vegetable oil
- 3/4 cup blueberries
- 1 mashed ripe banana (the riper, the better)
- Preheat oven to 325 degrees. Coat donut pan with non-stick spray.
- In a medium bowl, mix together flour, baking powder, cinnamon, and salt.
- In a large bowl, mix together sugar, yogurt, eggs, vanilla, melted butter, vegetable oil, and banana. Stir in flour mixture. Fold in blueberries.
- Fill donut pan about 2/3 full. Bake for 10 - 15 minutes. Use the toothpick test to be sure they're done. Turn out of pan and cool completely on wire rack.
- Whisk together 2 cups powdered sugar, 1 tsp vanilla, and 3 - 4 tbsp milk for glaze. Top donuts when cool and return to wire rack to dry.
Yield: 18 donuts