Blueberry Cobbler for Two

Preheat the oven to 375°. In a medium bowl, toss the clean blueberries with the remaining filling ingredients. Pour into a 3-cup capacity baking dish. In another bowl, stir together with a fork the flour, cornmeal, 1 tablespoon sugar, baking powder, baking soda and salt. Cut the butter into cubes and add to the flour mixture. Rub the flour and butter mixture between your fingertips until the butter is evenly dispersed and is the size of small peas. Pour in the cold heavy cream and stir until a dough forms. Dot the dough in marble-sized pieces over the berries. Sprinkle the remaining 1 teaspoon of sugar on top. Bake for 25 minutes or until the berries are bubbling and the cornmeal biscuit topping is nicely browned. Let cool slightly before serving.