Blueberry Sour Cream Coffee Cake
Ingredients:
1 pkg Duncan Hines® Blueberry Muffin Mix
1/3 cup sour cream
1/4 cup milk
1 large egg
1/4 cup blueberry preserves
1/2 cup Duncan Hines® Creamy Homestyle Classic Vanilla Frosting
Directions:
Preheat oven to 350
Grease an 8 inch round baking pan or bundt pan
Rinse blueberries from the muffin mix with cold water
Combine muffin mix, sour cream, milk and egg in a medium bowl
Stir until ingredients are moistened
Spread half the batter in the pan
Combine blueberries and preserves in a small bowl
Spread half the blueberry mixture on top of the batter
Spread remaining batter over the blueberry mixture
Spread remaining blueberry mixture on top - avoiding the edges
Bake 30-35 minutes or until golden brown
Place frosting in a microwave safe bowl
Microwave on HIGH for about 20 seconds
Stir until smooth
Drizzle over hot coffee cake
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