Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine Fresh Blueberries (4 1/2 cup), Granulated Sugar (1/8 cup), Gluten-Free All-Purpose Flour (3 tablespoon), and 1 tsp of zest plus 1 Tbsp juice from the Lemon (1). Let the mixture macerate for 5 minutes, then add to a cast-iron skillet or 9x13-inch baking dish.
In another mixing bowl combine Unsalted Butter (1/4 cup), Gluten-Free Oats (3/4 cup), Brown Sugar (1/2 cup), Gluten-Free All-Purpose Flour (1/4 cup), Roasted Mealworms (1/4 cup), Cricket Powder (2 tablespoon), Ground Cinnamon (1 teaspoon), and Ground Ginger (1/8 teaspoon) until the butter has melted into the mixture and no clumps of powder remain.
Use your hands to crumble the mixture evenly over the top of the blueberries and press down lightly. Bake until the top is golden brown and the blueberries begin to bubble, 30-40 minutes.
Serve warm, as a protein-packed breakfast over yogurt or a dessert topped with ice cream!