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Heat the oven to 375 degrees, preferably on convection.
To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
To make the dough, mix the flour, salt, sugar and baking powder in a bowl.
Using a pastry blender, cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
Put the blueberries in a 1 ½-quart gratin or baking dish.
On a lightly floured piece of parchment paper, pat the dough out to ½-inch thick. Using a biscuit cutter 2 inches in diameter, cut the dough into rounds. Reform scraps and repeat.
Arrange dough over the top of the berries, leaving space in between for the berries to bubble through.
Place the baking dish on a rimmed baking sheet, and bake in the preheated oven until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
Let cool slightly. Serve warm, with cream to pour on top or with ice cream on the side, as desired.