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Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper or spray with nonstick baking spray.
In a large mixing bowl, beat the butter and powdered sugar together until light and whipped, about 3–5 minutes.
Mix in the heavy cream. Add the baking soda and flour, stirring until the mixture becomes a light crumb.
Press ⅔ of the shortbread mixture into the prepared baking dish. Use a fork to poke a few holes across the crust.
Bake for 10 minutes. Remove from oven.
Spread the pastry cream evenly over the baked shortbread layer. Spoon the blueberry pie filling on top of the pastry cream.
Sprinkle the remaining shortbread mixture over the filling.
Bake for 25–30 minutes, until the topping is lightly golden brown.
Cool to room temperature, then refrigerate for at least 8 hours before cutting into bars.