Blueberry Muffin Crumble Cake

Here's a slight variation on your typical boxed-blueberry-muffin mix. It's unbelievably easy, and in my opinion - better than plain muffins. It can be served hot the morning of, or cold when prepared the night before.

**Shopping List:

2 boxes of Blueberry Muffin Mix - I prefer Betty Crocker

Milk

Eggs

Vegetable Oil

Flour

Cinnamon

Butter

Brown Sugar

**All muffin mixes require different ingredients.  The ingredients in my cake are the ingredients that are called for when using Betty Crocker Wild Blueberry Muffin Mix.  If using a different brand, use whatever ingredients it calls for.  You will need all of the ingredients to make TWO complete batches (boxes) of muffins.

Preheat Oven to 400 degrees

Combine 2 pouches of muffin mix,  1.5 C. Milk, 1/2 C. Vegetable Oil, and 4 eggs in a large bowl and mix.

Gently fold in two cans of drained and rinsed blueberries.

Pour mix into a greased 9x13 inch pan.

In a small bowl combine:

3 Tbs. Flour

3 Tbs. Brown Sugar

3/4 tsp. cinnamon

stir together

cut in 2 Tbs. Softened Butter - I use a small fork to do this

(Topping should form into small brown sugar and cinnamon balls)

Sprinkle mixture on top of muffin batter and bake for 25-30 mins.  Topping will look golden brown, and a toothpick should come out clean when cake is finished.

Serving Suggestion:  My husband loves to spread a little bit of butter on the sides of his piece for an even more decadent flavor.