Make the crumb topping: In a medium-sized bowl, whisk the flour, sugars, cinnamon, cardamom (if using) and salt together. Add the cubes of butter and, using your fingers or a fork, work the butter into the mixture until there’s a crumbly texture. Set aside.

Preheat the oven to 350ºF and grease a 9-inch springform pan with either butter or cooking spray.

In a medium-sized bowl, whisk the flour, baking powder and salt together.

In the bowl of a stand mixer (or a large bowl if using a hand mixer) whisk the sugar and lemon zest together until fragrant. Transfer the bowl to the stand mixer base fitted with the paddle attachment, add in the butter, and cream together until light and fluffy, 2-3 minutes.

Add in the eggs, milk and vanilla extract and mix until somewhat incorporated. Scrape down the sides of the bowl.

All at once, add the flour mixture to the bowl and mix until no more pockets of flour remain. Using a spatula, gently stir in the blueberries.

Transfer the batter to the prepared pan and smooth the top with an offset spatula. Sprinkle the crumb topping mixture all over the top of the cake batter.

Bake in the oven for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool for about 20 minutes, then run a knife around the edges and remove the springform pan attachment. Let the cake cool a bit more before cutting into it.