Blueberry Crumble

This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.


Servings 18



¼ cup sugar substitute

2 tablespoons cornstarch

⅓ cup water

1 teaspoon lemon juice

2 ½ cups fresh or frozen blueberries

1 package yellow cake mix (regular size)

1 ½ cups old-fashioned oats, divided

8 tablespoons spray butter, divided

¼ cup egg substitute

¼ cup packed brown sugar



  1. In a saucepan, combine sugar substitute 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 of oats. Cut in 6 tablespoons butter until crumbly. Set aside 1 cup of crumb mixture for topping. Stir the egg substitute into the remaining crumb mixture.
  3. Press the cake mixture 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.


Nutritional Information: (Please note that all nutrition information is just estimated. Values vary among brands, so we encourage you to calculate these independently for the most accurate results.)

Calories: 102 

Protein: 3g

Carbohydrates: 17g

Fat: 2.2g