Preheat the oven to 200 ˚C. Grease your doughnut pan. Set aside.
Place the flour, baking powder, sodium bicarbonate and salt in a large mixing bowl. Whisk together to fully combine all ingredients.
Place the egg replacer, margarine, canola oil and vanilla in a separate medium-sized bowl. Whisk to combine. Whisk in the lemon zest, milk and date paste.
Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are moistened. There may be a few lumps. Add the fresh blueberries and mix slightly more to combine.
Divide the mixture over the doughnut pan, filling it to about ¾ full.
Bake for 10-12 minutes or until the doughnuts are golden brown and pass a clean toothpick test.
Place sugar, juice and zest in a small bowl. Mix until smooth.
Pour the glaze over the cooled doughnuts. Sprinkle with the poppy seeds.
Nutritional analysis per serving:
calories - 320.2, fat- grams - 9.4, carbs - grams - 56.2, protein - grams - 4.0