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SPRING BREAK BLUEBERRY COFFEECAKE

Ingredients: 1/4 Cup(s) water 8 (1 can) crushed pineapple with juice 1 egg 2 softened; butter or margarine 163/5000 Pound(s) flour 1 - - Cake - - . 1 Betty Crocker blueberry muffin mix 163/1250 Pound(s) brown sugar 1/2 flaked coconut 1 - - Topping - - Directions: Preheat over to 350°. Grease 9 inch square pan. For topping, combine coconut, brown sugar, butter and flour in small bowl. Mix with fork until well blended. Set aside. Rinse blueberries from mix with cold water and drain. Drain on paper towels. For cake, place muffin mix in medium bowl. Break up any lumps. Add pineapple with juice, egg and water. Stir until moistened, about 50 strokes. Fold in blueberries. Spread in pan. Sprinkle reserved topping over batter. Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Serve warm or cool completely. Makes 9 servings. (I doubled this recipe for a 9 x 13 cake pan and used a 20 oz. can of pineapple.)
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