1 pkg. lemon cake mix
1/2 c. butter, softened
2/3 c. milk
2 eggs
16 oz. can blueberries, drained

Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl, combine cake mix and butter until crumbly. Reserve 1 1/4 cups crumbs for topping. To remaining crumbs, add milk and eggs; beat 2 minutes at highest speed. Pour into prepared pan. Arrange blueberries evenly over batter. Sprinkle with reserved crumbs. Bake at 350 degrees for 35 to 45 minutes until toothpick inserted in center comes out clean. Cool completely. If desired, serve with dollop of whipped cream. Refrigerate leftovers. 12 servings.