1 pkg. Pillsbury Lemon Blueberry Bundt Cake Mix
3/4 c. milk
1/4 c. softened butter, or oil
3 eggs
16 oz. can sliced peaches (drain and reserve 12 peach slices)
1 c. whipping cream
Powdered sugar

Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan. Rinse and drain blueberries. In large bowl, combine large clear packet, milk, butter, eggs and unreserved peach slices. Beat 2 minutes at medium speed (portable mixer use highest speed). Stir in drained blueberries. Pour evenly into prepared pan. Bake at 350 degrees for 30 to 40 minutes. Cool upright in pan on cooling rack (about 30 minutes); invert onto serving plate. Cool completely.

In small bowl, beat whipping cream until slightly thickened. Blend in glaze packet and continue beating until thickened. Slice cooled cake into 2 layers. Spoon whipped cream evenly over bottom layer. Arrange reserved peach slices on top of whipped cream. Replace top layer. Sprinkle or sift powdered sugar over top of cake. Store tightly covered in refrigerator. 16 servings.

HIGH ALTITUDE - Above 3500 feet; add 2 tablespoons flour to mix. Bake at 350 degrees for 30 to 40 minutes.