Blueberry 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 package plain yellow cake mix

1 package cream cheese at room temp

1/2 cup vegetable oil

1/2 cup granulated sugar

1/4 cup whole milk

3 large eggs

1 1/2 cup blueberries fresh, frozen (unthawed), or canned (well drained)

Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 13X9 in pan with vegetable oil spray. Set pan aside.

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

Place the 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 the batter into the prepared pan. Smoothing it out with the spatula. Scatter the drained blueberries over the top of the batter. Drop the streusel mixture by the teaspoonful over the blueberries. Place the pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger. 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Slicde the cake into squares and serve warm.