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Adjust oven rack to middle position and heat oven to 350 degrees.
Melt butter in 10-inch cast-iron skillet over low heat; swirl over bottom and sides of skillet, then transfer to small bowl (do not scrape residual butter from skillet) and let cool to room temperature, about 10 minutes.
Whisk flour, baking powder, baking soda, cardamom, and salt together in medium bowl; set aside.
Whisk 1 cup sugar and eggs in large bowl until mixture is pale and creamy, about 1 minute.
Whisk in cooled butter until mixture is thick and creamy.
Whisk in buttermilk, lemon zest, and vanilla until evenly combined.
Using silicone spatula, fold flour mixture into buttermilk mixture until just combined (batter will be thick).
Gently fold in blueberries.
Transfer batter to skillet and smooth top.
Sprinkle evenly with remaining 1 tablespoon sugar.
Bake until cake is golden brown and toothpick inserted in center comes out clean, 40 to 45 minutes.
Let cake cool in skillet on wire rack for 30 minutes.
Serve warm or at room temperature.