1 pkg. blueberry muffin mix
2 tbsp. oil
1 egg
1/2 c. water
1/3 c. brown sugar
1 tsp. cinnamon

Heat oven to 350 degrees. Strain, wash and drain blueberries. Set aside. Pour oil into 8 or 9 inch square or round baking pan; tilt pan to coat bottom. Put muffin mix, egg and water into pan; stir with fork until blended. Sprinkle blueberries, brown sugar and cinnamon over batter.

Lightly swirl topping into batter to create a marbled effect. Scrape sides and spread batter evenly in pan. Bake 25-35 minutes, until coffee cake tests done with a toothpick.