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Preheat oven to 350℉. Line a 9"x13” pan with parchment paper or spray it generously with nonstick cooking spray.
In a medium bowl, stir together flour, oats, brown sugar, baking powder, and cinnamon. Add melted butter and maple syrup, and stir until clumps of dough begin to form.
Press two thirds of the crumble mixture into the bottom of the pan and smooth it into an even layer. Set remaining crumble mixture aside. Bake crust for 10 minutes while you prepare the blueberry layer.
In a medium blow, stir blueberries, sugar, cornstarch, lemon juice, and lemon zest until evenly combined.
Spread blueberry mixture evenly over the par-baked crumble crust.
Sprinkle the remaining crumble mixture over the top of the blueberries. Bake for 60-65 minutes, or until the crumble is golden brown and crisp.
Allow bars to cool completely in the pan. Then remove them from the pan using the parchment paper and cut into your desired size. You can also pop the bars in the fridge for an hour to make slicing even easier if needed.