Blueberry-Ricotta Crumb Cake

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For the Crumb Topping:

3/4 cup all-purpose flour

2/3 cup packed light brown sugar

1/2 teaspoon ground cardamom

1/2 teaspoon salt

5 tablespoons cold unsalted butter, cut into pieces

For the Cake:

10 tablespoons unsalted butter, at room temperature, plus more for the pan

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cardamom

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup maple sugar (or use brown sugar)

2 teaspoons finely grated lemon zest

2 large eggs

2 teaspoons pure vanilla extract

1 teaspoon maple extract

1 cup whole-milk ricotta cheese, pulsed in a food processor until smooth

1 1/2 cups blueberries

Confectioners’ sugar, for dusting