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 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

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 350u0b0 for 30-35 minutes or until golden brown. Serve warm.

sugar, cornstarch, water, lemon juice, blueberries, yellow cake, oats, cold butter, egg substitute, brown sugar

Taken from www.tasteofhome.com/recipes/blueberry-oat-dessert/ (may not work)