Blueberry Cake Donuts

0 Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick cooking spray or butter.
1 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
2 In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3 Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4 Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined
5 Gently fold in the blueberries, being careful not to overmix.
6 Spoon the batter into a piping bag or a large ziplock bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
7 Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8 In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a bit more milk; if it’s too thin, add more powdered sugar.
9 Dip the cooled donuts into the glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to set.