Printable | Taste of Home

Blueberry Oat Dessert

1/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 teaspoon lemon juice
2-1/2 cups fresh or frozen blueberries
1 package (18-1/4 ounces) yellow cake mix
1-1/2 cups quick-cooking oats, divided
8 tablespoons cold butter, divided
1/4 cup egg substitute
1/4 cup packed brown sugar

In a saucepan, combine sugar and cornstarch. Gradually whisk in water
and lemon juice until smooth. Bring to a boil, stirring constantly.

Printed from tasteofhome.com Aug 28, 2008

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Blueberry Oat Dessert cont.

Stir in blueberries. Cook and stir for 2 minutes longer or until
thickened and bubbly. Remove from the heat; set aside. In a bowl,
combine the cake mix and 1 cup oats. Cut in 6 tablespoons butter
until crumbly. Set aside 1 cup crumb mixture for topping. Stir egg
substitute into remaining crumb mixture. Press into a 13-in. x
9-in. baking dish coated with cooking spray. Spread blueberry mixture
to within 1/4 in. of edges. Combine the brown sugar, remaining oats
and reserved crumb mixture. Cut in remaining butter until crumbly.
Sprinkle over top. Bake at 350° for 30-35 minutes or until
golden brown. Serve warm.

Yield: 18 servings.