Arrange a rack in the middle of the oven and heat to 375°F.

Place 2 pints fresh blueberries, ½ cup of the sugar, 1 tablespoon lemon juice, and ¼ teaspoon ground coriander in a large bowl and toss to combine. If you'd like a more firmly set cobbler, mix in 1 tablespoon cornstarch. Transfer the mixture to an 8x8-inch baking dish or divide among 8 (6-ounce) ramekins.

Place 1 ½ cups all-purpose flour, remaining 3 tablespoons of sugar, 1 ½ teaspoons baking powder, and ¾ teaspoon kosher salt in a large bowl and whisk to combine. Pour in 1 ¼ cups of the cream and stir until a shaggy dough forms. Add the remaining ¼ cup cream and stir to combine.

Turn the dough out onto a well-floured work surface. Knead the dough just until it comes together, about 30 seconds. Divide the dough into 8 portions and pat each one into a disk and ⅓-inch thick. If baking in an 8x8-inch baking dish, shingle the disks on top of the blueberries to make a "cobblestone" look. If using ramekins, top each ramekin with a disk of dough.

Place the baking dish or ramekins on a baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake until the topping is turning golden-brown around the edges and the fruit filling is bubbling, 25 to 30 minutes for the individual ramekins, or 45 to 55 minutes for the 8x8-inch baking dish.

Remove from the oven and cool for at least 10 minutes before serving. Serve warm or at room temperature, topped with vanilla ice cream or whipped cream if desired.