Blueberry Lemon Curd Coffee Cake

For the Streusel:In a small bowl combine the flour, brown sugar, cinnamon and cardamom. Using a pastry blender or two knives, cut the butter into the mixture. Set aside.Toss the blueberries with 1 tablespoon of flour. Set aside.For the Cake: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.

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

Whisk well.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.Grease the bottom and sides of a 10 inch springform pan.

Pour the batter into the pan.

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

Sprinkle with the streusel topping and the almonds.

Bake at 350 degrees for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Run a knife around the outside of the cake to loosen from the pan.

Remove the springform ring.

Serve.Cake will last 1-2 days covered with plastic wrap, but good luck with that!