Blueberry Crumble With Cornmeal-Almond Topping

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For the Topping:

7 tablespoons unsalted butter, softened, plus more for the baking dish

1/2 cup cornmeal

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

Pinch of salt

3/4 cup chopped almonds

For the Filling:

4 cups blueberries

1/3 cup granulated sugar

1 tablespoon all-purpose flour

1 teaspoon fresh lemon juice

2 tablespoons cold unsalted butter, cut into small pieces