Blueberry Oat Dessert

Ingredients1/4 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

Directions

1. In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly.
2. Stir in blueberries. Cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat; set aside.
3. 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.
4. Stir egg substitute into remaining crumb mixture.
5. Press into a 13-in. x 9-in. baking dish coated with cooking spray.
6. 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.
7. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

Serves 18

Recipe from Taste of Home