In a small bowl, toss the berries, sugar and flour. Divide between four, 4-ounce ramekins. In a second bowl, stir together the flour, sugar and butter. With a pastry cutter or your fingers, cut in the butter until it is the size of peas and the mixture is light, yellow and crumbly (not pasty). Divide between the tops of the ramekins to cover the berries. Bake at 400°F on a baking sheet, for 18-20 minutes or until the crumb topping is golden brown and the blueberry mixture is bubbling. Cool slightly and serve with whipped cream or your favorite ice cream.