Preheat the oven to gas mark 5/375oF/190oC and line an 8 x 8 baking tin with parchment paper ensuring you leave some overhang to make it easier to remove.
Make the base: Melt the butter in the microwave at 30 second increments until melted and set aside. To a medium sized mixing bowl, add the plain flour, oats, both sugars and salt them mix. Pour in the melted butter and combine well. Pour this mixture into the lined tin and evenly spread throughout the tin. Use a palette knife or the back of a spoon to smooth and ensure it is tightly packed into the tin. Bake in the oven for 10 minutes then set aside to slightly cool.
Add the blueberries, granulated sugar and cornflour (cornstarch) to a bowl, mix and set aside.
Make the crumble topping: To a mixing bowl, add the plain flour and cold butter. Use your fingers or a fork to break up the butter into the flour until it resembles breadcrumbs. Add the oats, both sugars and salt then combine well.
Pour the blueberry mixture onto the pre baked bottom crust then top the blueberries with crumble topping ensuring you sprinkle it on evenly. Bake in the oven for 40 minutes and until the topping is crunchy and golden in colour. Once baked, place the baking tin on a cooling rack to cool then cut into 16 squares.