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2 pkg Betty Crocker wild blueberry muffin mix
1/2 cup brown sugar (packed)
1/2 cup chopped nuts
1 tsp. cinnamon
2 eggs
1 cup sour cream
1/4 cup water
1/2 cup confectioners' sugar
2 tbsp. milk
Heat oven to 350F. Grease 12-cup bundt pan. Drain and rinse blueberries; set aside. Mix brown sugar, nuts and cinnamon. In large bowl, blend eggs, sour cream and water. Blend in muffin mix with fork.
Spread 1/3 of the batter in pan; top with half the sugar mixture and half the blueberries. Repeat, ending with muffin batter. Bake 50 minutes. Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
1/2 cup brown sugar (packed)
1/2 cup chopped nuts
1 tsp. cinnamon
2 eggs
1 cup sour cream
1/4 cup water
1/2 cup confectioners' sugar
2 tbsp. milk
Heat oven to 350F. Grease 12-cup bundt pan. Drain and rinse blueberries; set aside. Mix brown sugar, nuts and cinnamon. In large bowl, blend eggs, sour cream and water. Blend in muffin mix with fork.
Spread 1/3 of the batter in pan; top with half the sugar mixture and half the blueberries. Repeat, ending with muffin batter. Bake 50 minutes. Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
