In a medium saucepan combine blueberries, sugar, and raspberry liquer. Simmer over medium low heat until saucy (about ten-fifteen minutes) Add zest, cardamom, butter, and flour. Stir to thoroughly combine, return to a simmer and cook until the filling begins to thicken, about a minutes or two. Remove from heat and allow filling to cool.

Preheat the oven to 400

Mix yogurt, vanilla, and milk together, stir to combine and set aside. Combine flours, baking powder, salt, and sugar in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add the butter and pulse approximately ten times in one second bursts until butter is the size of tiny peas. Transfer the mixture to a large bowl and add yogurt mixture, stirring with a fork until dough just comes together.

On a lightly floured surface pat the dough out into a rectangle and then roll out into a long rectangle about six inches wide and 18-20 inched long.

Spoon out the blueberry mixture into the middle of the dough and then fold the dough over the mixture to form a long strip. With your prepared baking pan or skillet nearby roll each end of the strip toward the middle. Pinch the bottom of the double swirl to form a heart and place on prepared baking sheet.

Bake at 400 degrees until bubbling and browned on the top 25-30 minutes.

Allow to cool slightly before serving.