Make the syrup first:

In a medium sauce pan, combine sugar, lemon juice and water and bring to a boil. Reduce heat and simmer for 10 minutes. While simmering, pour berries into a blender and pulse. Pour berry mixture into sugar mixture through a fine mesh strainer to ensure no seeds get through. Use a spoon to stir the berries around so you can press as much juice out of them as possible. Transfer to a jar to finish cooling.

For the doughnuts:

Preheat oven to 350 F

Spray a doughnut pan thoroughly with nonstick cooking spray.

In a large bowl, combine all dry ingredients

In a separate bowl, combine heavy whipping cream, melted butter, vanilla and egg.

Pour 1/2 cup of the reserved blackberry syrup into the wet ingredients.

Fold wet ingredients into dry ingredients

Pour batter into a piping bag and gently fill each doughnut tin with batter. Press a few blackberries into the batter before baking if desired.

Bake for 17 minutes, or until springy

Allow doughnuts to cool completely before icing.

For the glaze:

Combine powdered sugar, lemon juice and zest into a bowl and stir. Spoon over doughnuts and allow glaze to harden just a bit before serving

Enjoy!