Preheat oven to 325℉. Grease a 13x9 inch baking dish with non-stick spray or olive oil spray and flour shaking out excess. Set aside.

In a medium bowl combine 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, salt, and cardamom. Whisk together until blended well.

In a large bowl, add egg, milk, oil, and vanilla. Whisk contents together until well blended.

Add dry ingredients in to bowl of wet ingredients and fold in using a rubber spatula. Batter will get pretty sticky. Drop batter as dollops in to the prepared dish and spread/smooth out. Set aside.

In a medium bowl, combine 2 1/2 cups flour, pecans, brown sugar, and cinnamon. Mix together with a rubber spatula. Fold in blueberries, being careful not to smash them. Pour melted butter over mixture and again fold in as to not break the blueberries open. Once mixture becomes crumbly, sprinkle crumb mixture over batter in pan.

Bake 30-35 minutes or once toothpick inserted in center comes out clean.

Let cool on a cooling rack for 20 minutes prior to serving.