PUMPKIN BLUEBERRY COFFEE CAKE

PUMPKIN BLUEBERRY COFFEE CAKE

CAKE:
2 c. multi-grain pancake mix
1 T cinnamon
1/2 c. sugar
1 c. milk
1/2 c canned Pumpkin
1/4 c. vegetable oil
1 egg, beaten
1 pt. or 2 c. fresh or frozen thawed blueberries

TOPPING:

3/4 c. uncooked oats
chopped walnuts (optional)
1/3 c. brown sugar
1 tsp. cinnamon
3 tbsp. melted butter

Heat oven to 350 degrees. Grease 2 (8 inch) round or square pans. Combine pancake mix, cinnamon and sugar. Whisk then Add milk, pumpkin, egg and oil; mix until moistened. Spread this mixture into the pans. Place blueberries over pancake mixture. Combine ingredients for topping; sprinkle over batter and blueberries. Bake 20 to 25 minutes or until wooden toothpick comes out clean. Serve warm.