Beat the butter and sugar until smooth. Add the flour and cinnamon and beat at low speed until starting to combine and then medium speed until well combined. Mixture will resemble coarse crumbs. Mix in the chopped pecans.
Press the crust mixture evenly into the bottom of an ungreased 13x9-inch baking pan with your hands. Bake 20 minutes, rotating pan halfway through, until edges are very light golden brown. Remove from oven.
For the Filling:
While the crust is partially baking, combine the brown sugar, flour, salt and cinnamon in a large mixing bowl and whisk until mixed together. Add the corn syrup, lemon zest, lemon juice, eggs, and vanilla and whisk until well combined. With a mixing spoon, stir in the drained blueberries and then the chopped pecans.
Pour the filling evenly over the hot, partially baked crust. The filling should evenly cover the crust. Bake 40 minutes or until the filling is set and a toothpick inserted in several places throughout the center comes out clean.
Cool completely in pan and then refrigerate at least 30 minutes before cutting into bars to get clean slices. Store bars in the refrigerator for up to 4 days.