Blueberry Sour Cream Coffeecake

By Debbie-5

The secret to this Blueberry Sour Cream Coffeecake is adding sour cream to the Duncan Hines 100% Whole Grain Wild Maine Blueberry Muffin Mix, and topping it with Duncan Hines Vanilla Amazing Glazes. It makes the coffee cake moist, lusciously delicious and lightly sweet. It'll melt in your mouth, even if you serve it without coffee.

Ingredients

• Coffeecake:
• 1 pkg Duncan Hines® 100% Whole Grain Wild Maine Blueberry Muffin Mix
• 1/4 cup sour cream
• 1/2 cup milk
• 2 large eggs
• 1/4 cup blueberry preserves
• Glaze:
• Duncan Hines® Amazing Glazes Vanilla

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Preheat oven to 375°F. Grease 8- or 9-inch round cake or pie pan.
2. Rinse blueberries from mix with cold water and drain.
3. For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan.
4. Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.
5. Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden.
6. For topping, follow heating instructions on the Duncan Hines® Amazing Glazes Vanilla package. Drizzle over hot coffee cake. Serve warm or room temperature.