Preheat oven to 350 degrees. Line 8x8 baking pan with parchment paper. Note: you want the parchment paper long enough to hang out the sides of the pan. So that you can pull up on both sides to remove the whole granola bar to cut outside the pan.
In a microwave safe bowl, combine almond butter, agave, and oil. Microwave for 20 seconds and whisk together.
Add vanilla and lemon zest. Whisk again.
In another bowl, combine flour, baking soda, and oats. Mix.
Add almond butter mixture to oat mixture and stir very well. Stir in dried blueberries.
Press granola bar dough into prepared 8x8 pan. Press down very well. This keeps them from crumbling when you cut them.
Bake for 18-20 minutes, or until brown. Remove from oven and completely cool before removing from pan.
Once cool, pull out entire granola bar square by lifting the parchment paper out on both sides. Cut into 12 bars or 16 squares. Store in an air tight container on the counter for a week, or longer if you don't mind stale granola bars.