1 pkg. Duncan Hines blueberry muffin mix
1 c. quick cooking oats
1/3 c. brown sugar
1/2 stick butter
1/2 c. seedless blackberry jam

Preheat oven to 375 degrees. Wash blueberries and set aside to drain.

In a large bowl combine dry muffin mix, oats and sugar; cut in the butter. Reserve about 1 1/2 cups of this crumb mixture; press the rest on the bottom of a greased 8 inch square pan. Gently fold drained blueberries into jam. Spoon over crumb mixture in pan; spread evenly. Sprinkle the rest of crumbs and pat them evenly into blueberry mixture. Bake at 375 degrees for 20-25 minutes, until golden brown. Cool to cut and serve.