Cooking spray, to grease donut pan

1 cup all-purpose flour, plus 1 tablespoon to toss blueberries

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup vanilla almond milk (or regular milk)

1 large egg

3 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

1 tablespoon lemon zest

2/3 cup frozen or fresh blueberries

1 cup icing sugar

2 tablespoons lemon juice

1 tablespoon lemon zest

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Preheat oven to 425°F (218°C). Grease a 6-count donut pan with cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk almond milk, egg, melted butter, vanilla extract, and lemon zest.
Combine wet and dry ingredients, mixing until just combined. Do not overmix.
Toss blueberries with 1 tablespoon of flour, then gently fold into the batter.
Spoon or pipe the batter into the prepared donut pan.
Bake for 12–13 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together icing sugar, lemon juice, and lemon zest until smooth.
Dip cooled donuts into the glaze and place on a rack to set before serving.

Use fresh or frozen blueberries—if using frozen, don’t thaw before adding to batter.
Regular milk can be substituted for almond milk.
Do not overmix the batter to keep the donuts light and fluffy.
Let donuts cool completely before glazing to avoid soaking up the glaze.
Adjust glaze consistency with more lemon juice or icing sugar as needed.