Blueberry Coffee Cake

1 package lemon cake mix
1/2 cup margarine or butter -- softened
2/3 cup milk
2 eggs
1 16 oz can blueberries -- drained

Heat oven to 350F Grease and flour 13x9 inch pan.

In large bowl, combine cake mix and margarine until crumbly. Reserve 1 1/4 cups crumbs for topping.

To remaining crumbs, add milk and eggs; beat 2 minutes at highest speed. Pour into prepared pan.

Arrange blueberries evenly over batter. Sprinkle with reserved crumbs.

Bake at 350F for 35 to 45 minutes or until toothpick inserted in center comes out clean.

Cool completely.

If desired, serve with whipped cream. Refrigerate leftovers.

Blueberry Coffee Cake printer friendly version located here.
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