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
