Recipe of the Week..."Cinnamon Blueberry Coffee Cake"

This delicious coffee-cake is one of my most requested breakfast and brunch dishes! It transports well so I take it to my office often to share with my co-workers and, (no kidding!), some literally scrape the cinnamony-sugary crumbs from the bottom of the dish when the cake is all gone! (Yes, Kay, I'm ratting you out for that - LOL!) Best of all, it's super simple to make using a base of boxed blueberry muffin mix. Here's how it's made...

Ingredients:

• 3 boxes Jiffy blueberry muffin mix
• 3 large eggs
• 1 heaping teaspoon of ground cinnamon
• 6 Tablespoons melted butter or margarine
• 1 cup milk

Topping:

• 1/2 cup packed brown sugar
• 1/2 cup dry oatmeal
• 1/2 cup chopped pecans
• 2 teaspoons ground cinnamon
• 3 Tablespoons softened butter or margarine

Method:
Preheat oven to 350 degrees. Coat 9" x 13" baking dish with non-stick cooking spray. In a large bowl, combine first 5 ingredients and mix until well combined. Pour batter into prepared baking dish. In a small bowl combine the topping ingredients and use a fork to blend together. Evenly sprinkle topping mixture on top of the batter. Place in oven and bake for about 30 minutes or until cake tester inserted in center comes out clean. Slice and serve warm with a side of fruit, coffee, juice, etc.

NOTE: A 1/4 cup of shredded coconut can also be added to the topping mixture for a nice variation!

Enjoy!