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.

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.