1. Preheat the oven to 350°F (180°C). Grease and lightly flour an 8 inches springform tin. Chop the almonds roughly and set aside.

2. Prepare the streusels for the topping by mixing the spelt flour with brown sugar, and ground cinnamon in a small bowl. Melt the butter, add to the bowl, and mix everything with a fork or spatula. Add the rolled oats and mix to combine until you get different-sized streusels. Set aside until needed.

3. For the cake batter mix the spelt flour with baking powder, ground cardamom, and salt. Set aside. In a large bowl mix the soft butter and brown sugar (with a handheld mixer) until light and fluffy. Add the eggs and mix until very well combined. Add the Greek yogurt and vanilla extract and mix until well combined. Next, add the flour mixture and mix until just combined – it’s best to use a spatula here. Add the chopped almonds and fold in.

4. Transfer the batter to the prepared springform tin and spread it evenly inside the tin. Sprinkle the blueberry and streusels on top, finish with some sliced almonds, and bake the cake for about 50-55 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. If the cake and almonds get too dark, cover with some aluminum foil and continue baking. Take out of the oven and let cool down completely on a wire rack.