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Preheat oven to 400°F.
Stir together blueberries, cornstarch, ¼ cup of the granulated sugar, and ¼ teaspoon of the salt in a 13- x 9-inch baking dish until blueberries are evenly coated.
Top evenly with butter pieces, and drizzle with lemon juice and water.
Bake in preheated oven until butter is melted and fruit begins to release liquid, about 15 minutes.
Whisk together flour, baking powder, and remaining 1 cup granulated sugar and ½ teaspoon salt in a medium bowl until combined.
Whisk in milk and vanilla until smooth.
Pour batter over hot fruit mixture.
Sprinkle with turbinado sugar.
Reduce oven temperature to 350°F, and bake until golden brown, 35 to 40 minutes.
Let cool for 15 minutes.
Serve with vanilla ice cream.