Wednesday, March 30, 2011

Blueberry Streusel Coffee Cake

1/2 cup chopped pecans
1/4 cup packed light brown sugar
3 tbsp butter melted
1/2 tsp ground cinnamon

1 pkg yellow cake mix (18.25 oz)
8 oz cream cheese, room temp
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup milk
3 lg eggs
1 1/2 cup fresh blueberries

Preheat oven to 350. Lightly mist 13 x 9 pan with cooking spray.

Streusel: melt butter in bowl. stir in pecans, brown sugar, & cinnamon with butter and set aside.
Cake: Place cake mix cream cheese, oil, sugar, milk, and eggs in large mixing bowl. Blend on low for 1 min. stop, scrape down sides of bowl and beat on medium for 2 min. batter should be thick and well blended. pour batter into pan, smooth with spatula. scatter blueberries over batter. Drop streusel over berries by the teaspoonful. Bake until golden brown and springs back when lightly pressed. 45 min (only did 40 last time and was a little long!) watch carefullly!

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