Preheat the oven to 350°F.
Line a 8x8 pan with parchment paper and coat with nonstick spray. Set aside. In your food processor pulse together gluten-free flour, oats, sugar and salt until combined.
Add in the cold butter and pulse until combined and coarse. Set aside.
In a large bowl, add in the blueberries and coat in coconut sugar and arrowroot starch. Add in the lemon juice and stir to combine. Set aside.
In the pan, press half of the dough mixture into the bottom of the prepared pan to form the crust.
Spread the blueberries on top of the first layer of crust.
Spread the remaining crust mixture on top of the blueberries and press lightly.
Bake for 35-40 minutes until the fruit starts to bubble.
Let cool for 5 min and serve warm.
