Blueberry Buckle Cake

• 1-1/2 cups flour
• 1/2 cup packed brown sugar
• 1 tsp. ground cinnamon
• 1/2 cup cold butter or margarine, cubed
• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 4 cups fresh blueberries Whole Foods 3 For $10.00 thru 02/09
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 375 degrees F.
2. Combine first 3 ingredients in large bowl.
3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4. Prepare cake batter as directed on package.
5. Add dry pudding mix and zest; beat 2 min.
6. Stir in blueberries; pour into 13x9-inch pan sprayed with cooking spray.
7. Sprinkle with streusel mixture.
8. Bake 45 to 50 min.
9. or until toothpick inserted in center comes out clean.
10. Cool slightly.
11. Serve topped with COOL WHIP.

flour, brown sugar, ground cinnamon, cold butter, white cake, lemon zest, fresh blueberries

Taken from www.kraftrecipes.com/recipes/blueberry-buckle-cake-131237.aspx (may not work)