• Preheat the oven to 350 degrees.

Blueberry Donuts

• In a large bowl mix together the cake mix, egg, melted butter, and buttermilk with a spoon. Add in the blueberries and gently fold them into the batter until they are evenly distributed. When the batter is well mixed, transfer the mixture to a large piping bag or a zipper bag {remember to cut a hole large enough for the blueberries to pass through it}. Spray the donut pans liberally with nonstick cooking spray and pipe the mixture into the donut pans.
• Bake for 12 to 14 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 5 minutes, then flip the pan over onto a wire cooling rack and allow the donuts to cool completely.

Topping

• Once the donuts are cooled, whisk the powdered sugar, milk and melted butter until smooth. Drizzle the glaze over the top of each donut. Note: To adjust the consistency of the glaze add more powdered sugar to thicken or milk to thin. Store leftover donuts in an airtight container in the refrigerator or at room temperature for up to 3 days.