Preheat the oven to 350 degrees.
Grease two doughnut pans with nonstick cooking spray.
In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together sugar, eggs, vanilla, lemon juice, and milk until well combined.
Add the butter, and stir to combine.
Stir dry ingredients into the wet ingredients. Mix until just combined.
Lightly mash blueberries with a potato masher. We don’t want them completely pulverized, but we don’t want whole berries, either.
Gently fold berries into the donut batter. Don’t over mix.
Pour the batter into a piping bag and use it to pipe the batter into the doughnut pans.
Bake the donuts until they are golden brown and spring back, around 18 to 20 minutes.
Allow the donuts to cool for about 5 minutes in the pan. Transfer them to a wire rack to cool completely.
Once the donuts are cool, prepare the glaze. Whisk together the sifted powdered sugar and milk until smooth.
Lightly dip each donut in the glaze, placing it on the wire cooling rack until the glaze hardens.