1. Preheat oven to 375° F. Place berries in a large bowl with 1/3 cup of sugar and cornstarch. Toss to coat. Pour into an 8 x 8 baking dish. Set aside.
2. Cut the cold butter into 1/2-inch cubes. Return to the refrigerator to chill for 10 minutes. After chilling, add the flour, remaining granulated sugar, baking powder and salt. Use a pastry blender or your hands to squeeze the dry ingredients into the butter until the mixture is clumpy, and the largest pieces of butter are the size of peas. Drizzle in the cream. Continue to blend until the dough begins to come together.
3. On a floured surface, roll out the dough until it is 1/2-inch thick. Using a biscuit cutter or a drinking glass, cut the dough into rounds. Place on top of the berries. Brush the dough with melted butter. Sprinkle the top with a dusting of turbinado sugar.
4. Bake for 30 to 45 minutes until filling is bubbly, and topping is crisp and golden. Let cool to room temperature before serving.

Per Serving (1 cup):

Calories: 370, Fat: 22 g (13 g Saturated Fat), Cholesterol: 60 mg, Sodium: 110 mg, Carbohydrates: 42 g, Fiber: 4 g, Protein: 4 g.