Blueberry Oat Dessert
Blueberry Oat Dessert is a dessert that serves 18. One serving contains 204 calories, 2g of protein, and 6g of fat. For 36 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of blueberries, lemon juice, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. 147 people found this recipe to be yummy and satisfying. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 18%, this dish is rather bad. Similar recipes include Rhubarb Oat Dessert, Oat-Fashioned Strawberry Dessert, and Oat and Blueberry Muffins.
Servings: 18
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
2-1/2 cups fresh or frozen blueberries
1/4 cup packed brown sugar
8 tablespoons cold butter, divided
2 tablespoons cornstarch
1/4 cup egg substitute
1 teaspoon lemon juice
1-1/2 cups quick-cooking oats, divided
1/4 cup sugar
1/3 cup water
1 package yellow cake mix (regular size)
Equipment:
sauce pan
whisk
bowl
baking pan
Cooking instruction summary:
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. Originally published as Blueberry Oat Dessert in Light & TastyJune/July 2004, p31 Nutritional Facts One piece equals 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. Print Add to Recipe Box Email a Friend
Step by step:
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.
2. Remove from the heat; set aside.
3. In a bowl, combine the cake mix and 1 cup oats.
4. Cut in 6 tablespoons butter until crumbly. Set aside 1 cup crumb mixture for topping. 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.
7. Combine the brown sugar, remaining oats and reserved crumb mixture.
8. Cut in remaining butter until crumbly. Sprinkle over top.
9. Bake at 350° for 30-35 minutes or until golden brown.
10. Serve warm.
Nutrition Information:
covered percent of daily need
