1 can (15 oz.) blueberries, drained or
1 c. blueberries, fresh or frozen
1 pkg. (17 oz.) lemon or pineapple cake mix
1 carton (8 oz.) sour cream
4 eggs

Oven 350 degrees. 10 inch cake pan.

Rinse blueberries; drain well. Combine dry cake mix, sour cream, eggs; blend at low speed until moist. Beat 2 minutes at medium speed; scrape bowl often. Fold in drained berries. Pour into generously greased, lightly floured 10 inch Bundt or tube pan.

Bake at 350 degrees for 35-45 minutes. Until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Serve warm or cool with powdered sugar or whipped cream.