In a large skillet, combine 4 cups of fresh blueberries, 1/2 cup of water, 1 cup of granulated sugar, the juice of 1 lemon, 2 tablespoons of butter, 1 teaspoon of ground cinnamon, and a pinch of salt. On medium heat, stir the mixture gently. Allow it to simmer uncovered for about 15 minutes, until the blueberries have burst and the sauce has thickened, creating a vibrant and fragrant filling.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Cut in 1/2 cup of ice-cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in 3/4 cup of cream and mix gently until just combined, being careful not to overwork the dough for a tender biscuit topping.

Carefully dollop spoonfuls of the biscuit dough over the thickened blueberry mixture in the skillet, ensuring some filling is visible between the dollops. Cover the skillet tightly with a lid and reduce the heat to low. Cook for 10 to 15 minutes without lifting the lid, allowing the steam to cook the biscuits. Check for doneness by ensuring the biscuits are cooked through and no longer gooey inside.

Once cooked, remove the skillet from heat and let it cool slightly. Use a spoon to serve generous portions of the warm Blueberry Grunt into individual bowls. For an extra touch of indulgence, serve the dessert topped with a scoop of creamy vanilla ice cream or a dollop of sweetened whipped cream, inviting everyone to dig in!