1. Heat oven to 325 degrees. Grease a 9×13 inch baking pan.
2. In a medium bowl, fork sift the flour, baking soda, baking powder, salt, cinnamon, and cardamom together. Set aside.
3. In a separate large mixing bowl, using a stand or hand mixer, cream together butter, sugars, vanilla and almond extracts until fluffy and lighter in color.
4. Beat in (room temperature) eggs, one a time, mixing well after each addition. Blend in the lemon zest.
5. Add ½ of the flour mixture to the batter, beating ingredients until smooth.
6. Mix in the sour cream.
7. Add the remaining flour mixture and mix until smooth.
8. If adding pecans or other nuts to this blueberry coffee cake recipe, fold them gently into the batter.
9. Gently fold blueberries that have been lightly coated with flour into the batter.
10. Pour batter into a greased 9×13 inch baking pan.
11. Bake at 325 degrees until cake is firm and golden brown, approximately 45-50 minutes.