Bring milk to a boil. Add polenta and whisk until smooth. Add almond meal and whisk until polenta thickens to a creamy consistency. Add butter and whisk until it melts.
Turn off heat. Add maple syrup, vanilla and cardamom. Pour half of polenta into a dish. Top with half the blueberries. Top with rest of polenta and then blueberries. Sprinkle cinnamon sugar on top.