Place the blueberries in a round 9-inch pyrex or rectangular 8- x 10-inch baking dish, and mix with lemon juice, zest, sugar, and 3 tablespoons of flour; set aside.

In a medium bowl, stir together 1 and 3/4 cups flour, baking powder, and 6 tablespoons sugar. Add the butter until mixture is crumbly.

Make a well in the center of the dough and quickly stir in the milk or cream; mix until just moistened. You should have a very thick batter, or very wet dough.

Cover, and allow batter to rest for 10 minutes.

Preheat the oven to 375°F.

Spoon the batter in round droplets over the blueberries; you can leave small holes for the berries to peek through.

Mix together the cinnamon and remaining 2 teaspoons of sugar; sprinkle over the top.

Bake for at least 55 minutes, or until the top is golden brown and crisp, and a toothpick or fork inserted into the center of the topping comes out clean. Let cool until just warm before serving.