Preheat the oven to 400ºF.

Pour the blueberry pie filling in the casserole dish.  Set aside. 

In a medium bowl whisk the all purpose flour, granulated sugar, baking powder, salt and cinnamon. 

Add the cubes of butter to the flour mixture. With your hands press the butter into the flour until the flour has a coarse sand-like texture. 

Slowly stir in the heavy cream, until no dry bits of flour remain. The dough should be fairly thick.  

Use a large cookie scoop to dot the biscuit dough on the top of the blueberry filling, leaving space in between the biscuits. 

Bake for 10 minutes at 400ºF before turning the oven down to 350ºF and baking for 30 minutes more. The topping should be golden brown and the filling should be bubbling. 

Cool the cobbler on a wire rack for 30 minutes before serving with ice cream or dollops of whipped cream.