Shelly's Recipe

BLUEBERRY STREUSEL COFFEE CAKE

Category: Coffee Cake

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

Cake:
1 pkg plain yellow cake mix
1 (8 oz) pkg 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

Spray a 13-by-9-inch baking pan with cooking spray. Set pan aside.

For the streusel, place pecans, brown sugar, melted butter and cinnamon in a small mixing bowl and stir until it is well combined. Set the bowl aside.

Preheat oven to 350. Place 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. Stop the machine and scrape down the sides of the bowl with a rubber spatula.

Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour batter into the prepared pan, smoothing it out with the rubber spatula. Scatter the blueberries over top of batter.

Drop streusel mixture by the tspful over blueberries. Bake cake until it is golden brown and springs back when lightly pressed with your finger, 45 to 47 minutes. Remove pan from oven and place it on a wire rack to cool for 10 minutes. Slice cake into squares and serve warm.