29 January 2014

Me & Grandma (a Wordless Wednesday Revisited)

No more frustration, No more anxiety,
No more pain.

Betty Sue Campbell Lincecum

09 January 2014

Blueberry Banana Cake Donuts

They weren't the prettiest blueberries I've ever seen. And it's certainly not blueberry season. But I've wanted to give this recipe a try for months, so I went for it.

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?

I decided to do just blueberry donuts early on, but at the last minute chose to throw an overripe banana in the mix. The batter might have ended up a bit thick, but the donuts are moist and tender with a hint of banana flavor in addition to the blueberry freshness, so I call it a win.

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)


  1. Preheat oven to 325 degrees. Coat donut pan with non-stick spray.
  2. In a medium bowl, mix together flour, baking powder, cinnamon, and salt.
  3. In a large bowl, mix together sugar, yogurt, eggs, vanilla, melted butter, vegetable oil, and banana. Stir in flour mixture. Fold in blueberries.
  4. 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.
  5. 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

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