Blueberry Oat Dessert

Everyone looks forward to these blueberry squares. The recipe looks time-consuming, but it's not difficult at all.


18 servings


1/4 cup granulated (white) sugar
2 tablespoons cornstarch
1/3 cup water
1 teaspoon lemon juice
2 1/2 cups fresh or frozen blueberries
1 (18.25 ounces) package 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


Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking dish with cooking spray.

In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly. 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 prepared baking dish. Spread blueberry mixture to within 1/4 inch of edges. Combine the brown sugar, remaining oats and reserved crumb mixture. Cut in remaining butter until crumbly. Sprinkle over top.

Bake for 30 to 35 minutes or until golden brown. Serve warm.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 35 minutes

Nutritional Information

Amount per serving: 232 calories, 8 g fat (4 g saturated fat), 14 mg cholesterol, 261 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

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