1Heat 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.
2Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely.
3In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set.
4In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set.