Using a small saucepan, add water, milk, butter, brown sugar and salt. Place over medium-high heat and bring to a boil. Reduce heat to medium and continue cooking, stirring often, until mixture reduces to ½ cup (~12-15 minutes).

Remove liquid mixture from heat and add flour; stir vigorously until well combined. Set pan aside to cool for 10 minutes.

Once cooled, add eggs one at a time, stirring after each addition until well combined. Fold blueberries into dough. Transfer dough into large piping bag fitted with a large star tip.

Using a deep frying pan or Dutch oven, fill pan with 2” of oil; heat to 370°F.

While oil is heating, cut parchment paper into 8 3” squares. Lay squares out and spray lightly with non-stick baking spray. Pipe a ring of dough onto each square.

Once oil is hot, place one cruller (with paper) at a time into oil paper-side up. Using tongs, remove the paper square from oil and discard. Fry cruller for 2-3 minutes per side, or until golden brown. Use a slotted spoon to remove crullers from oil and place on a paper-towel lined plate to drain. Repeat with remaining crullers.

Using a small mixing bowl, whisk all glaze ingredients together until well combined.

Using a small spoon, drizzle the glaze over the crullers.