Blueberry Cream Coffee Cake
1 box white cake mix
1/2 cup fine chopped nuts
1/2 cup graham cracker crumbs
1/2 cup butter, melted
1 can blueberry pie filling
1 cup sour cream
1 egg
1/4 teaspoon nutmeg
In large mixing bowl, combine cake mix, nuts, cracker crumbs and butter. Mix on low speed until crumbly. Reserve 1 1/2 c. for topping. Press remaining mixture into bottom of greased 9x13 inch pan. Spread pie filling over crust. In small mixing bowl, combine sour cream, egg and nutmeg. Pour over pie filling and sprinkle with reserved crumbs. Bake at 350ºF for 40-50 minutes or until topping is golden. Serve warm or cold.