Recipe: Blueberry Streusel Coffeecake (using cake mix)

BLUEBERRY STREUSEL COFFEECAKE

FOR THE STREUSEL:
1/2 cup chopped pecans
1/4 cup packed light-brown sugar
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon

FOR THE COFFEECAKE:
1 (18.25 ounce) package plain yellow cake mix
1 (8 ounce) package cream cheese, at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup whole milk
3 large eggs
1 1/2 cups fresh blueberries

Preheat the oven to 350 degrees. Lightly mist a 13-by-9-inch baking pan with cooking spray.

To make the streusel, combine pecans, brown sugar, melted butter and cinnamon in a small mixing bowl; stir until well combined. Set aside.

Place (dry) cake mix, cream cheese, oil, sugar, milk and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium; beat 2 minutes, scraping the sides again if needed. The batter should look thick and well blended.

Pour the batter into the prepared pan. Scatter the blueberries over the batter. Drop the streusel mixture by the teaspoonful over the berries.

Bake on the center oven rack until the cake is golden brown and springs back when lightly pressed with your finger, 45 to 47 minutes. Let cool on a wire rack for 10 minutes. Serve warm.

Makes one (13x9-inch) cake, 18 to 20 servings
Source: St. Louis Post-Dispatch