• Preheat oven to 375°. Spray an 8-10" cast iron skillet with non-stick cooking spray; set aside.
• In a large bowl add the blueberries, ¼ cup brown sugar, cinnamon, vanilla, and lemon juice; gently stir.
• For the cookie dough mix together the flour, sugar, baking powder, baking soda, cinnamon, cardamom, and salt. Add the melted butter, egg and vanilla. Mix well. Divide dough in half.
• In the prepared pan, press half the cookie dough evenly into the bottom of the prepared baking dish with your fingers. Add the blueberry mixture over the top of the cookie dough layer.
• Roll the remaining dough into small balls (6-9, depending on how many guests you plan to serve), and lay on top of the blueberries.
• Cover the skillet lightly with foil (to prevent the cookies from browning too quickly). Bake for 35 minutes or until golden brown.
• Remove the foil and continue to bake another 10-15 minutes until the cookies are done and golden brown.

Whip the cream:

• For the cream, use a mixer and whip cream until barely thick. Stir in the powdered sugar and vanilla. Gently stir.
• Serve the cobbler warm with a dab of whipped cream on top.