Combine first 3 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Prepare cake batter as directed on package. Add dry pudding mix and zest; beat 2 min. Stir in blueberries; pour into 13x9-inch pan sprayed with cooking spray. Sprinkle with streusel mixture.
Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool slightly. Serve topped with COOL WHIP.
Prepare using COOL WHIP LITE Whipped Topping.
For best results, use only fresh blueberries when preparing this cake. When baked, the berries and cake batter separate to form a layer of berries on the bottom with a lemon-scented layer of white cake on top.
To serve warm, reheat cake (in pan) in 350ºF oven 10 to 15 min. or just until warmed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.