Blueberry Cheese Coffee Cake

12 to 14 servings

Base
1 package yellow cake mix, divided
2 eggs
11/4 oz dry yeast
2/3 cup warm water
1 cup all-purpose flour

Filling
1 package (8 oz) regular or fat-free cream cheese
2 eggs
1/2 cup sugar
1/2 cup regular or fat-free sour cream
2 tablespoons orange peel
1 teaspoon vanilla
1 can Solo or 1 jar Baker Wild Blueberry filling or any other fruit filling

Crumb Topping
Remaining package yellow cake mix
6 tablespoons butter or margarine, melted

Preheat oven to 375° F. Spray 9 x 13-inch pan with non-stick baking spray.

Combine 11/2 cups dry cake mix, yeast, flour and 2 eggs. Add water and beat 2 minutes at medium speed. Spread batter into prepared pan. Combine filling ingredients; beat until smooth. Spread over batter and bake 20 minutes.

While coffee cake bakes, mix melted butter with remaining dry cake mix and set aside.

Remove coffeecake from oven and spread blueberry filling over cheese. Sprinkle topping crumb mix over the blueberry filling and bake an additional 20 minutes.