Baked Blueberry Cake Donuts

I have been dying to figure out a recipe that is a copycat for the divine blueberry donuts a couple of local shops make. This is as close as I've come thus far. These are truly divine! It is a perfect way to use up those dehydrated blueberries too!

2 1/4 cups all-purpose flour 

2 tsp baking powder

3/4 tsp salt

2/3 cup sugar

1/4 cup butter, softened

1/4 cup vegetable oil or canola oil

2 large eggs
1/4 cup dehydrated blueberries chopped

1/2 tsp blueberry extract

1/2 tsp vanilla extract

1 cup canned coconut milk

1 Tbsp lemon juice

Glaze and topping

1 1/2 cups powdered sugar

3 Tbsp milk, or as needed

1 1/2 Tbsp salted butter, melted

1/2 tsp blueberry extract

1/8 cup dried chopped blueberries

Preheat oven to 400 degrees.  

Whisk  flour, baking powder and salt 
Blend butter and sugar in a mixer. Add oil. 

Add eggs (one at a time), blueberry extract, and vanilla extract. 
Mix in 1/3 flour mixture, 1//2 coconut milk and lemon juice. Repeat the flour and coconut. Last, mix in the remaining 1/3 flour. 

Place batter in a large ziploc baggie. Grease donut pans (I use non-stick spray).

Cut a small corner from bag and do your best to fill donut pans 1/3-inch from the top. 

Bake in preheated oven until donuts are set, about 8 minutes. Let cool in pan for 3 minutes then place onto a wire rack to cool.

For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter 1/8 cup dehydrated blueberries chopped, and blueberry extract until smooth.

Dip cooled donuts in glaze then let excess run off and dip glazed portion in additional chopped dehydrated blueberries. 

Return to wire rack to let glaze set.