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In a small pot, bring ½ cup blueberries and maple syrup to a simmer cook on low until the berries wilt and thicken a little, about 5-10 minutes. Set aside.
Make sure all ingredients are at room temperature. Heat oven to 425F degrees and place a heavy cast iron skillet (10-inch) in the oven.
Blend together eggs, milk, flour, salt, cardamom and vanilla in a blender, or use an immersion blender, until completely smooth.
Remove the hot skillet from the oven and put the butter in letting it melt completely. Pour the batter into the melted butter. Place the pan back in the oven for 20 minutes. Turn the oven down to 300F and bake 5 minutes more.
Top with powdered sugar, a squeeze of lemon and zest, drizzle with blueberry maple sauce (or serve this on the side) and more fresh blueberries. Serve immediately!