Preheat oven to 425 degrees Fahrenheit. Grease a donut pan and set aside.

In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.

In a large bowl, whisk together milk, vanilla extract, eggs, and margarine or butter until thoroughly combined.

Add the dry ingredients to the wet ingredients and mix until well combined. The mixture will be thick and sticky.

Fill a piping bag with the batter and pipe it into the prepared pan (or spoon it into the donut cavities). Bake 10 to 15 minutes, then set aside to cool.

In a saucepan, combine blueberries, water, and lemon juice. Cook until blueberries break down, adding a bit more water if blueberries stick to the pot. Mash with a fork.

Remove saucepan from the heat. (I like some blueberry pieces in my glaze, but you can strain them if it bothers you.) Add confectioners’ sugar, stirring until mixture attains a glaze consistency, almost like pancake batter.

Dip cooled donuts into the glaze and enjoy!