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Blueberry Streusel Cake
(this cake is really good ;-)

1 package yellow cake mix (Duncan Hines is good)
1 tsp. ground cinnamon, divided
2 Tbs. + 1/3 cup butter or margarine, melted
3/4 cup buttermilk
3 eggs
1/4 cup + 1 Tbs. all-purpose flour, divided
3 Tbs. lemon juice. divided
1 Tbs. grated lemon zest
1 to 2 cups fresh or frozen blueberries
1/3 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan. Combine 3/4 cup cake mix with 1/2 teaspoon cinnamon. With fingers work in 2 Tbs. melted butter until crumbly. Set aside.

In bowl with mixer at low speed beat buttermilk, eggs, 1/4 cup flour, 2 Tbs. juice, zest with remaining cake mix, butter and cinnamon until combined, about 30 seconds. Beat 2 minutes on medium-high. Set aside 1 cup batter; pour remainder into pan.

Combine blueberries with remaining flour; toss to coat. Sprinkle berries in pan. Spoon reserved batter on berries; sprinkle on reserved crumb mixture. Bake 45 to 50 minutes or until toothpick inserted in center comes out with moist crumbs clinging. Cool in pan on rack 20 minutes. Remove sides from pan; cool. Combine confectioners' sugar with 1 Tbs. water and remaining juice; drizzle over cake.

Yield: 12 servings

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