Blueberry Cake Doughnuts

• In a large mixing bowl, cream together granulated sugar and butter. Add the eggs, sour cream, vanilla extract and salt. Combine well. Scrape the bowl occasionally with a rubber spatula. Add the flour and baking powder. Fold in the blueberries.
• This is a sticky dough. Turn out to a floured work surface. Use a rolling pin to roll out to about ½-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts. Place them on a parchment lined half sheet pans.
• Line a baking sheet with several layers of paper towels and set aside. In a large, heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small/medium bowl, combine the glaze ingredients.
• Dip the doughnuts into the glaze on both sides. Let some glaze drip off before placing the doughnuts onto a baking rack, placed over a parchment lined sheet pan. This will help catch the extra glaze. Let dry and enjoy.