Preheat oven to 375 degrees F.

Whisk together sugar, tapioca, cinnamon, ginger, and salt in a large bowl.

Add the blueberries and mix gently until evenly coated; add lemon juice and mix to combine.

Transfer the berry mixture to an 8-inch baking dish.

Bake until the filling is hot and bubbling about 25-35 minutes.

Whisk flour, sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, whisk the buttermilk, butter, and vanilla together.

About a minute before the berries comes out of the oven, add wet ingredients to dry and mix till combined.

Remove the blueberries from the oven; increase heat to 425 degrees F.

Divide the dough into 9 equal pieces and place on top of the filling, spacing them at least 1/2 inch apart.

Sprinkle each mound of dough evenly with a little sugar.

Bake until the filling is bubbling and the biscuits are golden brown on top and cooked about 15-18 minutes.

Transfer to wire rack and let cool slightly; serve warm.