Directions:
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.45 Kcal (977 kJ) | ||
| Calories from fat | 67.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Cholesterol | 32.37mg | 11% | |
| Sodium | 204.37mg | 9% | |
| Potassium | 85.26mg | 2% | |
| Total Carbs | 39.7g | 13% | |
| Sugars | 11.72g | 47% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 235.47 Kcal (986 kJ) | ||
| Calories from fat | 67.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.53g | 11% | |
|---|---|---|---|
| Cholesterol | 32.65mg | 11% | |
| Sodium | 206.14mg | 9% | |
| Potassium | 85.99mg | 2% | |
| Total Carbs | 40.05g | 13% | |
| Sugars | 11.82g | 47% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 3.94g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 64.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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