Preheat oven to 350 degrees. Coat bottom of a 10-inch springform pan with cooking spray, then line just the bottom of the pan with parchment paper. Coat bottom and sides with cooking spray and then dust the pan with 1 Tbsp of flour, swirling pan to coat all sides with flour.
Combine the white sugar and butter in a large bowl and beat with an electric mixture until well blended, about 4-5 minutes. Add egg and egg white and beat well.
In a small bowl combine the flour, baking powder, baking soda and salt and whisk together. In another small bowl mix together the buttermilk, orange juice and rind.
Add the flour mixture and the buttermilk mixture alternately to the sugar mixture, stirring gently in, beginning and ending with the flour mixture. Fold in 1 1/2 C blueberries.
Spoon batter into prepared pan, smoothing the top. Combine turbino sugar and nutmeg in a small bowl then sprinkle on top of the cake. Bake for about 40 minutes, or until a toothpick comes out clean from the center. Remove from oven and let rest at least 10 minutes before removing sides of pan.
Serve warm or at room temperature with a side of whipped cream if desired.