Categories: Brunch
Ingredients
- 1 pkg Duncan Hines Blueberry Muffin Mix
- 1/3 c sour cream
- 1/4 c milk
- 1 egg
- 1/4 c blueberry preserves
- 1/2 c powdered sugar
- 1 1/2 tsp water
Directions
-
Preheat oven to 375’
-
Grease 8" or 9" round cake or pie pan.
-
Rinse blueberries with cold water & drain
-
Combine muffin mix, sour cream, milk & egg in medium bowl. Stir until moistened
-
Spread 1/2 of batter in pan.
-
Combine blueberries & preserves in small bowl.
-
Spreads 1/2 of blueberry mixture on top of batter.
-
Spread remaining batter over blueberry layer.
-
Spread remaining fruit on top, avoiding edges
-
Bake at 375’ for 30-35 minutes for 8" pan
-
(25-30 minutes for 9" pan) until golden
-
For glaze, combine water & powdered sugar in small bowl, stir until smooth.
-
Drizzle over hot coffee cake.