PREPARE THE STREUSEL: with a fork, combine flour, cardamom, and sugars. Mix in the cream until the dry ingredients are completely moistened. Gently fold in the blueberries and set aside.

PREPARE THE BREAD DOUGH: Preheat the oven to 375˚F, and butter the bottom and sides a loaf pan.

In the bowl of your food processor fitted with a metal blade, pulse the flour, sugar, baking powder, salt, lemon zest and cinnamon together. Add in the cold butter, and pulse about 8 or 9 times until the butter is incorporated, small chunks will remain. Transfer it all into a medium sized bowl.

In a separate small bowl, whisk together the cream, egg, and vanilla extract. Pour the wet mixture into the bowl with the flour mixture. Using a spatula, combine the wet ingredients with the dry. Form a ball, and place it on a lightly floured surface.

Knead the dough a few times, and flatten it into a 6" X 14" rectangle using your fingers.

Slice the dough into 12 pieces by first dividing it in half, lengthwise, into 2 long rectangles. Then dividing each long rectangle into 6 squares.

Spread 1/2 of the streusel over 6 of the squares. Then stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top.

Arrange the dough squares, two at a time, standing up on end into the loaf pan. I leaned mine against a bowl to get the right angle. Some streusel will fall off, just scoop it up and sprinkle that over the top of the bread dough.

BAKE: for 50-55 minutes or until the top of the bread is a light golden brown. Remove the bread from the oven and cool slightly.

PREPARE THE LEMON GLAZE: Whisk powdered sugar and lemon juice together until smooth. Add more or less juice until you get your desired consistency. Drizzle over warm bread.