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In a medium sauce pan on medium heat combine blueberries, sugar, and lemon juice. Stir until well combined and cook until bubbling.
Add cornstarch slurry and stir constantly until very thick.
Transfer into a heat safe bowl, cover with plastic wrap, and cool for 10 minutes on the counter then refrigerate for 30-40 minutes.
In a bowl, combine warm milk and sugar. Sprinkle yeast over the top, stir lightly, and let sit 5–10 minutes until foamy.
Add eggs, sugar, and mix again until well combined.
Add flour to mixture. Mix until a rough dough forms.
Begin kneading. Once the dough starts to come together, gradually add the softened butter (1 tbsp at a time), kneading until fully incorporated before adding more.
Continue kneading 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth, elastic, and slightly tacky.
Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size.
Punch down dough and roll into a rectangle about 12x18 inches.
Spread filling evenly across the surface.
Cut into strips, then stack and cut again to fit upright into a greased loaf pan (½ pound loaf pan).
Cover loosely and let rise 30–40 minutes, until puffy.
Bake at 350°F (175°C) for 35–40 minutes, tenting with foil if the top browns too quickly.
Top with icing and serve!