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Prepare baking tin - Preheat your oven to 180C / 350F (fan off), 160C / 320F (fan on). Spray the bottom and sides of a square 22cm / 9-inch baking tin and line the bottom and sides with baking paper leaving overhand on two sides. Set aside.
Mix lemon zest and sugar - To the bowl of a food processor add the sugar and lemon zest and pulse to combine.
Add dry ingredients - Add the flour and salt and pulse to mix. Then add the cold butter cubes and pulse until the butter reaches the size of peas.
Add egg yolks and iced water - Add the egg yolks and pulse before slowly pouring in the cold iced water while the mixer is running on high.
Mixing everything together - Add the frozen blueberries, lemon juice, sugar and corn starch to a large mixing bowl and use a spoon to mix until the blueberries are coated.
Assembly - Add 3-4 of the crumble into the bottom of the baking tin and press firmly. Add the blueberry mixture on top and spread evenly. Then crumble the remaining dough mixture on top.
Bake - Bake for 55-60 min. Allow to cool to room temperature before popping them in the fridge for an hour. Slice into 9 bars, dust with powdered sugar and serve.
Chill - Once it’s baked, let it cool to room temperature before covering with plastic wrap and chilling in the fridge for a couple hours.