Blueberry Coffee Cake

1 pk Lemon Cake Mix
1/2 c Margerine or butter; softened
2/3 Cut milk
2 Eggs
1 cn (16 oz) blueberries drained

Heat oven to 350oF Grease and flour 13x9 inch pan. In large bowl, combine cake mix and margerine until crumbly. Reserve 1 1/4 cups crums for topping. To remaining crums, add milk and eggs; beat 2 minutes at highest speed. Pour into prepared pan. Arrange blueberries evenly over batter. Sprinkle with reserved crums.

Bake at 350oF for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. If desiered, serve with whipped cream. Refrigerate leftovers. 12 servings.

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