1 c. brown sugar, firmly packed
1 1/3 tbsp. cinnamon
1 tsp. salt
1/3 c. soft butter
5 c. corn flakes or 1 1/3 c. packed corn flake crumbs
1/2 c. chopped nutmeats
1 pkg. (1 lb. 4 oz.) white cake mix
1 1/4 c. (12 oz. pkg.) frozen blueberries, thawed or 1 1/4 c. fresh blueberries

Combine sugar, cinnamon, salt and butter. Mix well with pastry blender. Crush corn flakes into fine crumbs. Add corn flake crumbs and nutmeats; blend thoroughly. Prepare cake mix according to package directions. Sprinkle 1 1/2 cups of the crumb mixture over bottom of greased 13 x 9 inch baking pan.

Spread cake batter evenly over crumbs. Sprinkle drained blueberries and remaining crumb mixture over cake batter. Sprinkle drained blueberries and remaining crumb mixture over cake batter. Using a knife, fold berries and crumb mixture into cake batter. Bake in moderate oven (350 degrees) for about 40 minutes or until done. Cut in squares and serve hot or cold. Yield: 12 (3 inch) squares.