Lemon-Blueberry Bars

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Blueberry Crust: 

8 ounces cold unsalted butter, cut into small cubes, plus more for the baking dish

2 cups all-purpose flour

2/3 cup confectioners' sugar

1/2 cup dehydrated blueberries ground to a powder (you should have 1/3 cup powder)

Finely grated zest of 1 lemon

3/4 teaspoon kosher salt

Lemon Filling:

4 large eggs, at room temperature

1 3/4 cups granulated sugar

1/2 cup plus 1 Tbs. freshly squeezed lemon juice

2 Tbs. finely grated lemon zest

1/4 cup all-purpose flour

1 tsp. baking powder

1/2 pint (1 cup) fresh blueberries

Confectioners' sugar for serving