Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.
Unroll pie crust in pan. In medium bowl, mix preserves, flour and cardamom. Carefully fold in blueberries. Spoon mixture over crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust as necessary. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar.
Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.