Blueberry-Lemon Streusel Coffee Cake

Ingredients

• 1 cup blueberries frozen
• 3 tablespoons firmly brown sugar packed
• 0.3 cup egg substitute fat-free
• 0.5 teaspoon ground cinnamon 
• 12.5 ounce lemon snack cake mix fat-free
• 2 tablespoons butter reduced-calorie
• 0.8 cup water 

Equipment

• frying pan
• oven
• blender

Directions

1. Reserve 1/2 cup cake mix for topping.
2. Combine remaining cake mix, water, and egg substitute; stir just until dry ingredients are moistened. Fold in blueberries.
3. Pour batter into a 9-inch square pan coated with cooking spray.
4. Combine reserved cake mix, brown sugar, and cinnamon; cut in margarine with a pastry blender until mixture resembles coarse meal.
5. Sprinkle mixture over batter in pan.
6. Bake at 375 for 27 to 30 minutes or until golden.
7. Cut into squares; serve warm.