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Preheat oven to 375°F.
In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.
Add the softened butter and use a pastry cutter or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
Add the eggs, lemon zest and lemon juice and stir just until combined.
Fold in the blueberries.
Transfer the dough to a parchment-lined baking sheet and use your hands to press it into an even layer.
Bake for 25-30 minutes, until golden brown.
Let cool slightly, then drizzle with the lemon glaze and sprinkle with the streusel topping.
Serve with the blueberry compote on the side.