Preheat the oven to 180C/350F and spray two doughnut pans with cooking spray. I used Wilton Bake Easy. If you only have one doughnut pan, you'll have to cook in two batches.

Place flour, baking powder, salt, blueberries and sugar into a large bowl and stir briefly to combine. Leave to one side.

Place cream cheese and egg into a jug and beat with a spoon or fork until smooth. A few tiny lumps of cream cheese is fine. Add in the milk and vanilla and stir to combine. Lastly, add in the cooled melted butter and mix. It may look ugly at this stage, don't worry!

Pour the milk and egg mixture into your flour and blueberry mix and gently mix with a wooden spoon until you can see no lumps of flour. Don't beat or be tempted to over mix; just stir until combined.

If your blueberries will fit through a 1/2 inch plain nozzle, fit the nozzle to a piping bag and fill the bag half way with doughnut batter. Pipe an even round into each doughnut hole.

Alternatively, if your blueberries are too big to fit in a piping bag (mine were!) then use a teaspoon to spoon the batter into each doughnut hole. You want each hole in the pan to be just under full.

Place in the oven for 8-10 minutes, until risen and an inserted skewer into the centre comes out clean.

Tip the doughnuts onto a wire rack and leave to cool completely.

Once cool, make the glaze: Place the cream cheese, vanilla extract and salt into a medium sized bowl and beat with a hand mixer (or place in your stand mixer) until light and fluffy.

Add in the icing sugar 1/4 cup at a time, mixing in between each addition until well combined and smooth. Repeat until all the icing sugar is incorporated. Glaze should not be incredibly runny, but not a thick, piping consistency either. It should stick to the doughnuts without too much running down the sides.

Dunk one side of each doughnut into the glaze and place back on the wire rack to drip/set.

Once all doughnuts are glazed, sprinkle crushed digestives/graham crackers on top and finish off by sprinkling some fresh chopped blueberries on the top of each doughnut, if desired.

Blueberry Cheesecake Doughnuts will keep in an airtight container, in the fridge for 3 days.