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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Ive' been preparing these blueberry squares for more than 10 years now, and everyone looks forward to them. The recipe looks time-consuming, but it's not difficult at all. -Mary Arkoetty of Huntington, Massachusetts Ingredients:
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 yellow cake mix (regular size) |
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. Stir in blueberries. Cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat; set aside.
2. 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.
3. 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.
4. Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Yield: 18 servings.
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