°2 ½ cups fresh or froz blueberries
 °1 teaspoon vanilla extract
 °½ lemon, squeezed
 °1 cup white sugar, or to taste
 °½ teaspoon flour
 °1 tablespoon melt butter
 °1¾ cup all-purpose flour
 °4 teaspoons baking powder
 °6 tablespoons of white sugar
 °5 tablespoons of butter
 °1 cup milk
 °2 teaspoons of sugar
 °1 pinch ground cinnamon
*Step by step:

Lightly greased an 8-inch square dish baking. Placing blueberries in baking dish & mix with the vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Put apart.
In a medium bowl, combine 1 3/4 cups flour, baking powder and 6 tablespoons sugar. Rub the 5 tablespoons of butter with your fingers or cut with a pastry blender until it is in small pieces. Make a well in the center and quickly incorporate the milk. Mix just until moistened. You should have a very thick batter or a very wet batter. You may need to add a little more milk. Cover and let the dough rest for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Pour the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix the cinnamon and 2 teaspoons of sugar; sprinkle on top.
Bake 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the filling should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can be stor in the refrigerator for 2 days.

Enjoy !