29 January 2014

Me & Grandma (a Wordless Wednesday Revisited)

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

Betty Sue Campbell Lincecum
(1934-2014)

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!

YUM!

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.

Ingredients

  • 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)

Instructions

  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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