Preheat the oven to 350 degrees F. Lightly grease an 8×8 inch glass baking dish.

Rinse and drain the blueberries and pick through them to remove any stems still attached. To the baking dish, add blueberries, cornstarch, lemon juice, brown sugar, and vanilla. Gently toss to combine.

For the topping, combine the oats, almond flour, brown sugar, cinnamon and salt in a medium size mixing bowl. Add the softened butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over the blueberries.

Place the dish on a cookie sheet to catch drips and place in the oven. Bake for 40-45 minutes or until the top is golden and the blueberries have created a caramel like sauce that is bubbling. Remove from the oven and let cool slightly. Serve warm with ice cream!