260 grams AP GF flour (130 grams superfine brown rice flour plus 65 grams each superfine white rice flour and tapioca flour/starch) (2 cups)
100 grams granulated sugar (1/2 cup)
1 tablespoon brown sugar
1½ teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon cardamom
¼ teaspoon baking soda
140 grams almond milk (scant ⅔ cup)
80 grams canola oil (scant ½ cup)
2 extra-large eggs
42 grams good quality honey (2 tablespoons)
½ teaspoon almond extract
½ teaspoon lemon extract
zest from half a lemon
170 grams frozen whole blueberries (heaping 1 cup)
1 teaspoon granulated sugar
220 grams powdered sugar, sifted (2 cups)
1 tablespoon lemon juice
1-3 tablespoons warm water
Preheat oven to 350. Spray two 6-count donut pans with nonstick spray – generously. Set aside.
In a large bowl whisk together flour, sugar, brown sugar, baking powder, salt, cardamom, and baking soda. In a small bowl whisk together almond milk, canola oil, eggs, honey, almond and lemon extracts, and lemon zest. Add wet ingredients to the dry and combine just until mixed. Toss blueberries gently with 1 teaspoon granulated sugar. Either fold blueberries into donut batter or place blueberries evenly distributed into donut pans. Scoop batter into pans just a little over half full using all the batter. Rap pans on the counter until the batter is very smooth and evenly distributed.
Bake 10 minutes and rotate pans. Bake 4 minutes more or until a toothpick comes out clean. Flip donut pans upside down onto cooling racks and let donuts cool almost completely before adding glaze. Or serve plain.
Add lemon juice to powdered sugar and stir. Add warm water, one tablespoon at a time until mixture is smooth and glaze drips easily from a spoon. Drizzle lightly over donuts while they are on a grate with a baking sheet under them to catch drips. Too much glaze and the donuts will become gloppy wet (another technical term) so go lightly on the glazing. Let glaze set, about 10 minutes. Best served fresh.