Preheat the oven to 375 F, and grease your doughnut pans with non-stick baking spray.

In a bowl, sift together the flour, sugar, baking powder, salt and cardamom. Separately, whisk together the egg and sour cream until smooth, then whisk in the milk, melted butter, vanilla and almond extract. Add the wet ingredients to the dry, and use a spatula to fold everything together just until combined.Baker's Note: If you like, you can add fresh blueberries to the batter, but you'll need to spoon and spread it into the doughnut pans, rather than piping it from a piping bag. You'll probably get more than 12 donuts if you add blueberries.

Scrape the batter into a piping bag and cut off an inch from the pointed end. Pipe the batter into the doughnut pans, filling them no more than ½ - ⅔ full.

Bake the doughnuts on the center oven rack for about 10-12 minutes, until a toothpick comes out clean. Cool the doughnuts for several minutes in the pan, then gently remove the doughnuts and let them cool completely on a cooling rack before adding the icing.

In a bowl, combine the powdered sugar and freeze dried blueberry powder. Add the vanilla and milk, and stir into a smooth, drizzly icing.

Spoon the icing on top of the cooled donuts, letting it drip down the sides.Baker's Note: This icing recipe makes a generous amount of icing. If you like less, simply cut the icing recipe in half.

The icing will set to the touch in a few minutes, but will stay soft underneath the surface.