1 pkg. Pillsbury Plus lemon cake mix
1/2 c. softened butter
2/3 c. milk
1 pt. blueberries fresh of frozen
Grease and flour 13x9 inch pan. Mix cake mix and butter until crumbly. Set aside 1 1/4 cups for topping. Add milk and eggs to remaining mixture and beat for 2 minutes.
Pour into pan. Scatter the berries in a single layer on top of the batter. Sprinkle with remaining 1 1/4 cup mix. Bake at 350 degrees for 35-45 minutes. Great for Sunday Brunch.
Return to Blueberry Coffee Cake recipe index from Lemon Blueberry Coffee Cake