For dessert or breakfast, these Blueberry-Lemon Donuts make a perfectly sweet pairing with a delicious glass of milk or steaming hot cup of coffee.

Blueberry-Lemon Donuts

Melt butter in a large saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Stir in cereal; combine thoroughly. 

Spray a nonstick, six-unit donut pan with Hy-Vee nonstick spray. Press cereal mixture into prepared pan, using buttered hands, to form donuts. Let stand until firm. 

Combine powdered sugar and 3 to 4 tablespoons lemon juice in a small bowl. Dip half of each donut into icing. Place on wire rack. Top icing with halved fresh blueberries and lemon zest.