1 pkg. blueberry muffin mix
1/3 c. dairy sour cream
1/4 c. milk
1 egg
1/4 c. blueberry preserves
1/2 c. confectioners sugar
2 1/2 tsp. water
Preheat oven to 375 degrees. Grease an 8 or 9 inch round cake or pie pan. Rinse blueberries with cold water. For coffee cake: Combine dry muffin mix, sour cream, milk and egg in bowl. Stir until moistened. Spread half of batter into pan. Spread half of blueberry mixture on top of batter. Spread remaining batter over blueberry layer. Spread remaining fruit on top, avoiding edges. Bake at 375 degrees for 30 to 35 minutes or until golden.
For glaze, combine confectioners sugar and water in small bowl; stir until smooth. Drizzle over hot coffee cake.
