Blueberry Pound Cake Crisp

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6 pints blueberries (3 pounds)

2 tablespoons fresh lemon juice

3/4 cup sugar

2 tablespoons cornstarch

1 plain pound cake (about 12 ounces), cut into 1-inch cubes

6 tablespoons unsalted butter, melted

1/4 cup sugar

1 teaspoon finely grated lemon zest

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