Preheat the oven to 350°F. Generously butter a 13" x 9" pan. Line the pan with parchment paper and allow it to hand over the sides for easier removal of the bars.
Combine the flour, cornmeal, baking soda, salt, cinnamon, brown sugar, granulated sugar, vanilla and lemon zest in a large mixing bowl or in the bowl of a food processor. Mix to combine the ingredients or pulse a few times in the processor.
Toss in the butter and mix with your fingers until the butter bits are no larger than a pea and the dough clumps together when squeezed. If working in a food processor, run until the butter is fully combined and the dough begins to form clumps.
Reserve 1/3 of the dough for the topping. Sprinkle the remaining 2/3 of the dough into the pan and and lightly press into an even layer.
Bake 10 minutes until set and beginning to brown.
While the crust bakes, make the filling. In a large bowl, toss together the blueberries, sugar, cornstarch, lemon juice and salt.
Sprinkle the blueberries over the pre-baked crust and crumble the remaining dough over the berries.
Bake until golden brown and the berries are soft, about 25-30 minutes. Cool completely and cut into 24 bars.