• Preheat the oven to 375F. Generously butter a casserole dish or baking dish, with the dimensions of about 7.5” by 10.5”. Set aside.
• In a 4 cup measuring cup or a bowl, add the blueberries, sugar and flour. Gently mix with spoon to coat all berries. Pour inside the prepared baking dish and set aside again to make the topping.

Make the Dough Topping

• First make your DIY butter milk: Add milk and vinegar to measuring cup and set aside to curdle.
• In a medium mixing bowl, add the flour, sugar, baking powder, baking soda and salt, mixing well together. Add your cold finely chopped butter, and mix with your hands until it becomes a crumbly texture. A hand workout, no doubt.
• Next add the the DIY buttermilk and heavy cream. Stir until you have a wet batter.
• Make patties with the dough batter, as if you were making hamburgers but more rectangular in shape. Set on top of the berry mixture in the baking dish, and continue to do this covering the blueberry mixture but with tiny gaps between where the dough naturally rests and leaving an uncovered border around the edges. This dough is sticky and will be messy, sorry?
• Bake for 35-45 minutes, until top is golden and crispy and internal temperature of the dough reads about 200F.
• Allow to cool slightly before serving, so sauce can thicken. Serve warm.
• Refrigerate leftovers for up to 3 days.