Step 1

In a small bowl combine the flour, brown sugar, cinnamon and cardamom.

Step 2

Using a pastry blender or two knives, cut the butter into the mixture. Set aside.

Step 3

Toss the blueberries with 1 tablespoon of flour. Set aside.

Step 4

In a medium-large bowl combine the flax or wheat germ, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk until well sifted.

Step 5

In another medium bowl, combine the sour cream, milk, vanilla, and eggs. Whisk well.

Step 6

Make a well in the center of the dry ingredients. Pour in the liquids and stir using a wooden spoon until just combined. Fold in the blueberries.

Step 7

Grease the bottom and sides of a 10 inch springform pan. Pour the batter into the pan.

Step 8

Spread the lemon curd on top, swirling into the batter with a butter knife.

Step 9

Sprinkle with the streusel topping and the almonds.

Step 10

Bake at 350 degrees for 45-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 11

Cool for 10 minutes in the pan.

Step 12

Run a knife around the outside of the cake to loosen from the pan.

Step 13

Remove the springform ring. Serve.