2 tbsp. firm butter
1/2 c. packed brown sugar
1 pkg. white cake mix
3 eggs
1/3 c. finely chopped nuts
1 c. sour cream
1 c. fresh or frozen blueberries

Heat oven to 350°F. Grease & flour 12 c. Bundt cake pan. Cut butter into 1/3 c. of the cake mix (dry) in small bowl till crumbly. Mix in brown sugar and nuts; reserve. Beat eggs slightly with fork; stir in sour cream. Mix in remaining cake mix (batter will be thick and slightly lumpy). Stir in blueberries. Spread 1/2 of batter (about 2 c.) in pan; sprinkle with reserved crumbly mixture. Spread with remaining batter.

Bake at 350°F till golden brown, 45-50 minutes. Cool 10 minutes, remove from pan and cool completely. Spread with glaze.

Glaze:

1/2 c. vanilla frosting
3-4 tsp. water

Mix 1/2 c. vanilla frosting and 3-4 tsp. water, 1 tsp. at a time, till of desired consistency.

Makes 12 to 16 servings.

Submitted by: Karen LaValley