Blueberry Streusel Coffee Cake

[maybetoday]

NOTE: This recipe uses the older size cake mix; most are now 15.25 oz. and Betty Crocker has reduced its size to 12.25 oz. I posted instruction in the main food forum as to how to work abound this. I wish they'd leave well enough alone! 


Blueberry Streusel Coffee Cake



Cake:

1 yellow or golden cake mix (18 oz size)

8oz cream cheese at room temperature

1/2 cup vegetable oil

1/2 cup white granulated sugar

1/4 cup milk

3 large eggs

1 1/2 to 2 cups of fresh or frozen blueberries (if your blueberries are frost free and nicely loose and separated, you won't have to thaw them).



Streusel topping:

1/2 cup chopped pecans

1/4 cup brown sugar

3 tbsp butter melted

1/2 tsp cinnamon

Combine the streusel ingredients in a small bowl and set aside.



Put all the cake ingredients (except for blueberries) in a large bowl and blend until smooth.


Pour batter into a 9x13" baking dish and smooth out to even layer.


Sprinkle blueberries over the batter


Scatter teaspoonfuls of the streusel over the cake on top of the blueberries.


Bake at 350F for 45 minutes until golden brown and when the cake springs back when lightly pressed with your fingers.


Serve warm or cold.