Preheat the oven to 400 degrees F. In a medium bowl, mix together the blueberries, sugar, juice from 1/2 orange, corn starch, vanilla extract and a 1/4 teaspoon of salt. Transfer to a 8 x 8-inch baking dish.
To a medium bowl, add the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon of salt; whisk together. Pour in the buttermilk and stir until combined. Using an ice cream scoop (or a tablespoon), place dollops of cornbread batter onto the top of the blueberries. Transfer to the oven and bake for 20 minutes, until the top is lightly golden brown and the blueberries are bubbling.
Allow to cool for 5 to 10 minutes; the mixture will thicken slightly as it cools. Eat warm, preferably with a scoop of ice cream.
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