Blueberry Oat Squares.....YUM!!!
These have to be the best tasting bar dessert I have ever enjoyed. So easy and quick. Blueberries are not quite in season, so I made these with frozen blueberries from the grocery freezer case. If you should be so lucky to still have berries from last year, they will taste better on a cold winter night right from the oven with a little ice cream. I have only made these with blueberries, but I can't imagine that strawberries or raspberries wouldn't be just as good.
@@@@@ Now You're Cooking! Export Format
Blueberry Oat Squares
1/4 c sugar
2 tb cornstarch
1/3 c water
1 ts lemon juice
2 1/2 c blueberries; fresh or frozen
1 pkg yellow cake mix
1 1/2 c quick-cooking oats; divided
8 tb butter; cold, divided
1 egg
1/4 cup brown sugar, packed
Preheat oven to 350F.
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 two minutes longer or until thickened and
bubbly; remove from the heat and set aside.
In a bowl, combine the dry cake mix and one cup of the oats; cut in six
tablespoons butter until crumbly. Set aside one cup of crumb mixture for
topping and stir egg into remaining crumb mixture. Press into a 13" x 9" x
2" baking dish coated with non-fat cooking spray; 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 of blueberry mixture.
Bake at 350 degrees for 30-35 minutes or until golden brown.
Yield: 12 servings
** Exported from Now You're Cooking! v5.93 **
 |
| Crumble Mix on the bottom with Blueberry spread all over....finish with the reserved crumble. |
 |
Hot from the oven ready for a scoop of ice cream or whipped cream.  |