Preheat oven to 350°F. Spray a 9” square baking pan with nonstick baking spray; set pan aside.
Using a medium bowl, add blueberries and ¼ cup of flour; toss until well combined. Set bowl aside.
Using a countertop mixer, cream together butter and both sugars until light and fluffy (~3-4 minutes on medium speed).
Add eggs; mix until well combined.
Using a separate bowl, mix together remaining 1¾ cups of flour, baking soda, cinnamon, nutmeg, ginger, cardamom and salt. Add half of this mixture to the bowl with the eggs; mix until well combined.
Add buttermilk; mix until well combined.
Add remaining flour mixture; mix until well combined.
Carefully fold blueberries into batter.
Pour batter into prepared baking pan.
Bake for 40-45 minutes, or until a toothpick inserted into center of cake comes out clean.
Let cake cool before slicing.
For the Whipped Cream
Using a small bowl, add the whipping cream, confectioner’s sugar, ground ginger and ground cardamom. Whip using an electric mixer until stiff peaks form. Transfer whipped cream into a piping bag fitted with a large star tip.
Before serving, top each slice of cake with a dollop of fresh whipped cream and additional blueberries.