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Preheat the oven to 375°F. Butter a 9x9-inch baking dish and line with parchment paper, allowing excess to hang over the edges for easy removal.
In a medium bowl, combine flour + xanthan gum, brown sugar, oats, and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Knead briefly with your fingers until even and crumbly. Reserve 1 ¾ cups of this mixture for the topping.
Press the remaining crumble mixture into the bottom of the prepared pan, using a measuring cup to create an even layer.
Make the filling - In another bowl, mix blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread this mixture evenly over the crust.
Sprinkle the reserved crumble mixture over the blueberry layer.
Place in the oven and bake for 1 hour, or until the edges are golden brown and the filling is bubbly.
Allow to cool in the pan on a cooling rack for 30 minutes, then refrigerate for 1 hour. Lift out of the pan using the parchment paper overhang, cut into 16 bars, and serve.