Preheat oven to 375°F (190°C).

Combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice in a bowl; divide into two 8-ounce ramekins.

In a separate bowl, whisk flour, 1 tablespoon sugar, baking powder, and salt.

Integrate cold cubed butter into the dry ingredients until coarse crumbs form.

Fold in milk and vanilla extract until a sticky dough is achieved.

Distribute dough portions evenly over the blueberry base.

Bake for 25 minutes or until the internal temperature of the fruit is bubbling and the crust is golden brown.

Allow to rest for 10 minutes to set the filling.