Blueberry Streusel Cornbread

2 boxes Jiffy cornbread mix
2 eggs
2/3 cup milk
2 tablespoons flour
2 cups fresh blueberries

Streusel Topping:
3 tablespoons butter, softened
3/4 cup sugar
1/2 cup flour
3/4 teaspoon cinnamon

Heat oven to 350 degrees F. Grease a 9-inch square pan.

Mix muffin mix, eggs, milk and flour for 30-60 seconds using electric mixer. Fold in blueberries. Pour into prepared baking pan.

In mixing bowl, using a pastry blender, combine topping ingredients into fine crumbs. Spoon over cornbread mixture.

Bake at for 45-50 minutes. Serve warm.