Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.