Blueberry streusel coffee cake

MAKES 18 TO 20 SERVINGS

Vegetable oil spray for misting the pan

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

Cake:
1 (18.25-ounce) package plain yellow cake mix
1 (8-ounce) package 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

Lightly mist a 13-by-9-inch baking pan with vegetable oil 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.

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 teaspoonful over blueberries. Place pan on center rack of preheated 350-degree oven.

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.

Preparation time: 20 minutes

Baking time: 45 to 47 minutes

Nutrition facts per serving: 273 calories, 15 g fat, 5 g saturated fat, 50 mg cholesterol, 31 g carbohydrates, 3 g protein, 227 mg sodium, 0 g fiber