BLUEBERRY CRUNCH COFFEE CAKE

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1/4 cup firm butter

For the Cake:

• 20 oz. pkg. yellow pudding-type cake mix
• 5 eggs
• 8 oz. carton plain yogurt
• 2 cups fresh or thawed frozen blueberries

Instructions:

1. In a small bowl, combine flour, sugar, and butter until crumbly. Set aside.
2. In a large mixing bowl, combine cake mix, eggs, and yogurt. Beat at medium speed for 3 minutes.
3. Gently fold in blueberries.
4. Pour into a greased 13 x 9 x 2-inch pan and sprinkle the crumb mixture on top.
5. Bake at 350 degrees for 35–40 minutes or until the cake springs back when touched lightly. Cool for 10 minutes before serving.