Donut

1. Preheat the oven to 175°C
2. Add the vinegar to the milk and let it sit for 5 minutes
3. In a medium sized bowl whisk the flour, baking soda, sugar and salt together
4. Add the egg and oil to the milk, whisk until combined
5. Add the milk mixture to the flour, using a wooden spoon mix until just combined
6. Transfer to a piping bag and pipe into the donut mould (3/4 full)
7. Press 4-5 blueberries in each donut cavity
8. Bake for 15 minutes or until an inserted toothpick comes out clean
9. Cool completely

Blueberry Glaze

1. Sift the icing sugar into a medium sized bowl
2. Add the blueberry puree and lemon juice, stir until smooth
3. If too thick add a little more lemon juice to thin it out
4. Transfer the glaze to a smaller bowl which fits your baked donuts
5. Dip the smooth side of the donut into the glaze, remove, and place on a wire rack so excess glaze can drip off
6. Sprinkle with earl grey tea leaves
7. Allow the glaze to dry for 30-60 minutes, then enjoy!