Preheat oven to 425°F.

Using a large mixing bowl, add flour, sugar, baking powder, ginger and salt; stir until well combined.

Add blueberries; toss until well combined.

Add cream; gently stir until well combined.

Turn dough out onto a floured cutting board. Press dough into a rough square and then fold over. Turn dough a quarter turn and repeat process 3-4 times, pressing dough out gently after each turn.

Transfer dough to a parchment-lined baking sheet.

Using a pizza cutter, cut dough into 12 biscuits. (Note: Do not separate biscuits after cutting them apart. Just cut through the dough at this step.)

Bake for 16-18 minutes, or until tops of biscuits are golden brown.

Cut or pull apart biscuits and serve with blueberry sauce (recipe below).

Using a medium saucepan, add 1 cup of blueberries, sugar, 4 tablespoons of water and lemon juice; stir until well combined.

Place over medium heat and bring to a low boil, stirring often.

Using a small bowl, whisk together the cornstarch with remaining tablespoon of water. Slowly pour this mixture into the saucepan, stirring while you pour.

Continue simmering for 2-3 minutes, or until the sauce thickens noticeably.

Remove sauce from heat and stir in vanilla extract and remaining cup of blueberries.