Preheat oven to 400.
Combine cornstarch, sugar, blueberries, cinnamon and lemon juice in a saucepan and bring to a simmer over medium heat. Cook until berries just begin to split and cornstarch is fully absorbed. Transfer blueberries to a 10 Inch buttered pie plate or cast iron pan.
In a separate bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, nutmeg and butter. Using a dough blender, cut the butter into the flour until it resembles coarse meal. Mix in water and combine until dough forms.
Drop spoonfuls of the dough on top of the blueberries. Bake on top of either aluminum foil or a baking sheet to catch drips. Bake for 30-40 minutes or until the dough has turned golden brown and the center is bubbling.
Serve warm with either ice cream or fresh whipped cream. Enjoy!