Arrange a rack in the middle of the oven and heat to 375°F.
Toss together the blueberries, 1/2 cup of the sugar, lemon juice, and coriander in a large bowl. If you’d like a more firmly set cobbler, mix in the cornstarch. Transfer the mixture to an 8×8-inch baking dish or divide among 8 (6-ounce) ramekins.
Mix the flour, remaining 3 tablespoons of sugar, baking powder, and salt for the cobbler topping in a separate large bowl. Pour in 1 1/4 cups of the cream and stir until the dough is shaggy. Add the remaining 1/4 cup cream and stir to combine.
Turn the dough out onto a well-floured work surface. Knead the dough just until it all comes together, about 30 seconds.
Pat the dough into a 1/4- to 1/2-inch thick rectangle. Cut into 8 square pieces or pat handfuls of dough into thick palm-sized disks if using ramekins.
If baking in an 8×8-inch baking dish, overlap the disks on top of the blueberries to make a “cobblestone” look. If baking in individual ramekins, top each ramekin with a disk of dough. If you have any extra topping, crumble it and sprinkle it over the surface of the cobbler.
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 8×8-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.
Source: Recipe: The Ultimate Fresh Blueberry Cobbler — Easy Dessert Recipes