Meanwhile use a large bowl to combine flour, 3/4 cup of sugar, cornmeal, salt, baking powder, baking soda and lemon zest. Whisk together and set aside.
In a medium microwave-safe bowl, melt 8 tablespoons butter. Microwave for 20 second intervals until melted. Stirring in between, just until melted. Add sour cream, eggs and vanilla. Whisk until smooth. In the dry ingredients make a well in the center. Pour in the melted butter. Stir just until moistened.
Take hot skillet out of the oven. Add remaining 1 tablespoon of butter, swirl and let it coat the entire bottom. Spread half of batter into pan. Sprinkle with 1 cup of blueberries. Drop remaining batter by spoonfuls. Sprinkle with remaining blueberries and 1 tablespoon of sugar.
Bake until a wooden pick inserted in center comes out clean, about 35-45 minutes. Allow to cool for 30 minutes before serving.