1 pkg. Duncan Hines Blueberry muffin mix
2 tablespoons cooking oil
1/2 cup water
1/3 cup brown sugar
1 teaspoon cinnamon
Preheat oven to 350. Empty blueberries into strainer. Wash under cold running water. Set aside to drain. Pour oil into an 8-inch or 9-inch square pan; tilt pan to cover bottom. Put muffin mix, egg and water into pan; stir with a fork until well blended (about 1 minute). Sprinkle drained blueberries, brown sugar and cinnamon over batter; use a fork to fold into batter just enough to create a marbled effect. Scrape sides and spread batter evenly in pan. Bake at 350 for 25-30 minutes until coffee cake tests done with a toothpick. Use a knife to loosen cake from sides of pan. Cut and serve directly from pan.