Preheat the oven to 350 degrees F.

Lightly grease a 9 inch square or round baking dish.

Place the blueberries and peaches into a large bowl. Mix in the vanilla and lemon juice.

Sprinkle fruit with 3/4 cup of sugar and 1 tablespoon of flour, then stir in the tablespoon of melted butter.

Pour the fruit mixture into the baking dish and set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar.

Using your hands or a pastry cutter mix in the 5 tablespoons butter until it is in small pieces.

Stir in the milk and mix until the dry ingredients are just moistened. Let batter rest for 10 minutes.

Spoon the batter over the fruit in big dollops

Mix together the cinnamon and 2 teaspoons sugar and sprinkle over the top.

Bake for 25 to 30 minutes in the preheated oven, or until the top is golden brown. If the crust begins to brown too fast, cover with foil and continue to bake until a toothpick inserted into the topping comes out clean. Cool until just warm before serving.