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STEP 1: Preheat the oven to 450F.
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Have ready a 1 1/2 quart shallow baking dish.
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STEP 2: To make the filling: Combine the blueberries, water, sugar, cornstarch, and lemon juice in a large saucepan and bring to a boil, stirring constantly, over medium high heat.
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Reduce the heat and simmer for 5 minutes, or until the berries are softened.
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Transfer the mixture to the baking dish.
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STEP 3: To make the biscuits: Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
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Beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when the beaters are lifted.
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Make a well in the center of the dry ingredients, spoon in the cream, and stir with a fork just until a dough begins to form.
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STEP 4: On a lightly floured surface, knead the dough several times.
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Pat the dough out to 3/4 inch thick and, with a 2 1/2-inch cutter cut out 6 rounds.
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Gather the scraps together and pat out again if necessary.
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Arrange on top of the berries, brush with cream, and sprinkle with sugar.
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STEP 5: Bake for 15 to 17 mintues, until the berries are bubbling and the biscuits are browned.
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Let the cobbler cool slightly, and serve warm.
