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1/2 cup Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
3 eggs
2 cups all-purpose flour
1 cup sour cream, mixed with the scraped seeds from the inside of 1 vanilla bean
2 tsp. baking powder
4 tsp. freshly ground cardamom
1/8 tsp. salt
1 1/2 cups fresh or thawed frozen blueberries, well-drained
Powdered sugar
Fresh or thawed frozen blueberries, if desired

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Heat oven to 350°F. Grease and flour 12-cup Bundt® or angel food cake (tube) pan; set aside. IMPORTANT: Be sure to use a light-colored pan, NOT A DARK ONE! Otherwise, the cake will probably brown too much and stick to the pan as well.
Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition.
Add all remaining ingredients except blueberries and powdered sugar. Continue beating, scraping bowl often, until well mixed. Gently stir in the blueberries.
Spread batter evenly into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove from pan.
Sprinkle with powdered sugar. Garnish with additional blueberries, if desired.