Preheat oven to 350. Generously spray two 6-count donut pans with nonstick spray. Set aside.

In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cardamom and lemon zest.

In a small bowl whisk together almond milk, eggs, honey, and almond extract.

Add coconut oil to dry ingredients and stir

Add almond milk mix to flour mix combine just until mixed.

Add mix to a piping bag or to a ziplock with corner cut.

Pipe mix into donut pan. Top with blueberries pushing down into mix

Bake 12-14 minutes. Flip donut pans upside down onto cooling racks and let donuts cool almost completely before adding glaze.

Or serve plain.

Place confectioners sugar in a medium bowl, add lemon juice and warm water. Stir until completely blended. It should be a bit thick, but you can still drizzle.

Drizzle glaze lightly over donuts while they are on a grate with a baking sheet under them to catch drips. Let glaze set, about 10 minutes or if you can’t wait place them in the refrigerator to quicken it up.

Store in the refrigerator for up to 3 days.