TOPPING:

1/2 c. flaked coconut
1/4 c. brown sugar, packed
2 tbsp. butter
1 tbsp. flour

CAKE:

1 pkg. blueberry muffin mix
1 (8 oz.) can crushed pineapple, with juice
1 egg

FOR TOPPING: Combine coconut, brown sugar, butter and flour in small bowl. Mix with fork until well blended. Rinse blueberries with cold water and drain.

FOR CAKE: empty muffin mix into medium bowl. Break up any lumps. Add pineapple with juice and egg. Stir until blended, about 50 strokes. Fold in blueberries. Spread into pan. Sprinkle topping mixture over batter. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.