Blueberry Coffeecake

This is a new recipe I tried the other day and served for dessert after supper. But I like it even better for breakfast the next day, warmed up and served with a hot cup of English Breakfast Tea. Oh, my.

Blueberry Coffeecake

1/4 C. sugar
2 tabl. cornstarch
1/3 C. water
1 tsp. lemon juice
2 1/2 C. fresh or frozen blueberries
1 - 18 1/4 oz. pkg. of yellow cake mix
1 1/2 C. quick oats, divided
8 tabl. butter, divided
2 eggs
1/4 C. brown sugar

In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Turn on high heat, stir in blueberries and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat and set aside. Combine cake mix and 1 cup of oats. Cut in 6 tabl. butter until crumbly. Set aside 1 cup of crumb mixture for topping. Stir eggs into main mixture. Spread mixture in a greased 13x9" pan with a butter knife. Spread blueberry mixture to within 1/4" of edges. Combine brown sugar, remaining oats and reserved crumbs. Cut in remaining butter until crumbly. Sprinkle over top. Bake at 350 for 30-35 minutes or until golden brown. Serve warm.