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Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
Whisk the flour, 1 cup (85g) oats, brown sugar, baking powder, lemon zest, cinnamon, and salt together in a medium bowl. Add the melted butter and stir until the mixture resembles moist crumbly sand and no dry spots remain. Press ⅔ of the mixture into the prepared baking pan. Bake for 10 minutes, and then remove from the oven to slightly cool.
Place the blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat and stir gently to combine. Cook and stir for 2–3 minutes until the cornstarch and sugar begin to dissolve and the berries look evenly wet. Remove from heat and stir in the lemon zest.
Pour/spread the filling over the warm crust. Stir 2 Tablespoons oats into the remaining crumble mixture, then sprinkle it all over the filling, and lightly press it down.
Bake for about 45–55 minutes, or until the top is lightly browned and the blueberry filling is bubbling around the edges.
Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. Lift the cooled bars out of the pan using the overhang on the sides and cut into squares.