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Preheat the oven to 450°F (230°C).
In a large bowl, whisk together flour, sugar, baking powder, and salt. Gradually pour in the buttermilk while gently stirring until a sticky dough forms. If the dough feels too dry, add a little more buttermilk.
Carefully fold in the blueberries, being gentle so they don’t burst.
Pour the melted butter into the bottom of a 9×9-inch baking dish. Spread the dough evenly over the butter, smoothing the top with a spatula. Use a knife to score the dough into 9 squares.
Bake for 25–30 minutes, or until the tops are golden brown.
In a small bowl, whisk together powdered sugar, lemon juice, and vanilla until smooth. Adjust consistency: add more lemon juice to thin or more sugar to thicken.
Allow biscuits to cool slightly. Drizzle with the lemon glaze, cut into squares, and enjoy warm.