Line a 24 cm x 34 cm baking dish with parchment paper.
Base:
In a bowl add Dry Ingredients. Mix until well combined. In a food processor, add Dry Ingredients. Add Butter, pulse food processor for three 5 second intervals, (until Butter lumps are incorporated). Add Vanilla, and Eggs, pulse for two 5 second intervals, (until fine crumbs form).
Pour in 450 g (2/3rds) of the Crumb mixture and press firmly into the baking dish, lined with parchment paper.
Sauce:
In a blender add, Blueberries, Molasses, Splenda, Gelatin, Salt, Lime, and Water. Blend 30 seconds, (until mixture is smooth). Place Sauce in a covered pot on medium heat, bring to a simmer. Reduce heat to medium low, set pot lid ajar, simmer 5 minutes. Remove from heat. Add Cornstarch, stir constantly until Sauce thickens.
In a bowl, add Blueberries, and Sauce. Mix until Blueberries are evenly coated.
Pour Blueberry mixture over top of the Base, and then top with remaining Crumbs. Bake for 45 minutes.