In a large bowl, gently stir together blueberries, sugar, cornstarch, and lemon zest and juice. Pour mixture onto prepared Crust and Crumble Dough in pan; crumble reserved dough onto berries.
Bake until top is lightly browned and filling is hot and bubbly, 45 to 50 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Store in an airtight container for up to 2 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/blueberry-lemon-bars-recipe/