Preheat oven to 350˚F.
Place flour, baking soda, cardamom, salt, and cinnamon in a mixing bowl and whisk together. Set aside.
Place butter and both sugars in another mixing bowl and cream together until light and fluffy.
Add egg molasses and vanilla to the butter mixture and continue to mix together.
Add the dry ingredients to the wet ingredients and mix together until well combined. Stir in oat until well combined then gently fold in the blueberries.
Place 3 tablespoons sized balls of cookie dough onto a parchment lined baking sheet, 2 inches apart (as these cookies spread quite a bit) and bake for 9 to 11 minutes or until browned.
Remove cookies from the oven and allow cookies to cool, 7 to 10 minutes before serving.