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Preheat oven to 350°F (177°C). Lightly grease a 9x5 loaf pan and set aside.
In a small bowl, stir together the blueberries, sugar, lemon juice and cornstarch. Transfer filling to the prepared baking pan and spread into an even layer.
In a separate bowl, stir together the sugar, flour, baking powder, and salt for the topping. Mix in the melted butter plus the vanilla extract until it comes together into a thick, crumbly dough.
Break the topping into small pieces and scatter them over the blueberries. It doesn’t have to be perfect — some gaps are good because the fruit can bubble through.
Bake on the center rack for 35-40 minutes or until the topping is golden and the filling is bubbling around the edges.
Remove from the oven, place on a cooling rack, and allow to cool for at least 5 minutes before serving. Serve warm with vanilla ice cream! Cover leftovers tightly and store in the refrigerator for up to 4 days.