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Heat the oven to 350 F. Line an 8-inch square baking pan with parchment paper or grease it lightly.
In a medium bowl, stir together the ½ cup melted butter, ½ cup granulated sugar, ¼ cup brown sugar, 1 ½ cups flour, and pinch of salt, if using, until crumbly and evenly combined.
Reserve about ¾ cup of the crumble mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan. Bake until just lightly set, about 10 minutes.
While the crust bakes, whisk together the egg, heaping ½ cup Greek yogurt or sour cream, ⅓ cup granulated sugar, 2 teaspoons vanilla, and 1 tablespoon flour until smooth.
In another bowl, toss the 12 ounces blueberries, ⅓ cup sugar, 2 tablespoons lemon juice, and 2 teaspoons cornstarch until evenly coated. If using frozen blueberries, add them straight from the freezer without thawing.
Spread the filling evenly over the warm crust. Spoon the blueberry mixture evenly over the filling, then scatter the reserved crumble mixture over the top.
Bake until the top is lightly golden and the center looks set, about 45 to 55 minutes.
Let the bars cool completely in the pan, then refrigerate for at least 2 hours before slicing.