Preheat your oven to 350°F (175°C).

Lightly grease a 7x11-inch glass baking dish with butter or non-stick spray.

In a large mixing bowl, combine 1½ cups of all-purpose flour, ¾ cup of sugar, and a pinch of salt. Add in the chilled, cubed butter and mix until the mixture resembles coarse crumbs.

Set aside ¾ cup of the crumbly mixture for later use as the topping. Press the remaining mixture evenly into the greased baking dish.

Bake the crust in your preheated oven for about 15 minutes or until it turns lightly golden.

In a separate bowl, whisk together 2 large eggs, 1 cup of sugar, ½ cup of sour cream, ⅓ cup of flour, and a pinch of salt until smooth.

Gently fold 3 cups of blueberries into the filling.

Pour the blueberry filling over the baked crust evenly.

Sprinkle the reserved crumb mixture evenly over the top of the filling.

Return to the oven and bake for an additional 45 to 55 minutes until the top is lightly browned and bubbling.

Allow the bars to cool in the dish for at least 1 hour before slicing.