Yield 15 doughnuts
Preheat the oven to 425℉.
In a large bowl, combine the melted butter, canola oil, sour cream, eggs, sugar, and lemon juice. Stir to combine. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients into the wet ingredients and whisk to combine. Add the vanilla and the blueberries. Stir gently to combine (the mixture will be very thick).
Coat a doughnut pan with oil or cooking spray. Fill each opening approximately 3/4 full, smoothing with a spoon.
Bake for 14-15 minutes until the tops start to brown. Remove the doughnuts from the oven and allow to cool for about 5 minutes in the pan. Next, transfer the doughnuts to a wire rack to cool completely.
In a medium-sized bowl, combine the lemon juice, powdered sugar, and vanilla extract. Whisk to combine. Once the doughnuts are completely cooled, dip each doughnut in the glaze to coat.
Serving Size 1 doughnut