Preheat the oven to 350 degrees Fahrenheit. Grease (2) 8-inch cake pans and line the bottom of each with a round of parchment paper. Set aside.

Set aside 1/4 cup of the all purpose flour. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, cardamom, and cinnamon until combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together at medium speed until the mixture lightens in color and becomes fluffy in texture, about 5 minutes or so. Reduce the speed to medium low and add the eggs, one at a time, mixing well after each addition.

Reduce the speed to low, and alternate between adding the buttermilk and the flour mixture in 3 increments. Add the vanilla and almond extracts and mix until *just* combined. Take ¼ cup of the blueberries and set them aside. Toss the remaining blueberries in a small bowl with the ¼ cup of flour (this will help keep thier color from bleeding into the batter when you add them). Add the floured blueberries to the cake batter and stir to incorporate.

Evenly distribute the batter between the prepared cake pans, and sprinkle the remaining ¼ cup blueberries on top of the cakes. Place in the oven and bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes or so. Remove from the oven and allow to cool for 10-15 minutes before inverting onto a wire rack and cooling to room temperature.

Add the powdered sugar and beat at low speed at first (you don’t want powdered sugar flying all over), and then once incorporated increase the speed to medium high. Beat until the mixture lightens in color, about 2 minutes, then switch to the whisk attachment and continue beating until you have a light fluffy consistency, about 6-8 minutes or so.

Ice the top of one of the layers of the cake using a rubber or icing spatula with a thick layer of the pistachio cream. Place the other layer on top, and add the rest of the pistachio cream, shaping it into a big dollop with your spatula, and makin a small bowl shape in the center for the blueberries. Add the blueberries into the bowl shape, and dot with edible flowers and serve. Will keep in an airtight container in the refrigerator for up to 1 week, but best enjoyed within 2 days.