1 pkg. blueberry muffin mix
1/3 c. sour cream
1/4 c. milk
1 egg
1/4 c. blueberry preserves

GLAZE:

1/2 c. powdered sugar
2 1/2 tsp. water

Preheat oven to 375 degrees. Grease 8-9 inch round cake or pie pan. Rinse blueberries from muffin mix with cold water and drain.

For coffee cake, combine dry muffin mix, sour cream, milk and egg in medium bowl. Stir until ingredients are moist. Spread 1/2 of batter into pan.

Combine blueberries and preserves in small bowl. Spread 1/2 of blueberry mixture on top of batter. Spread remaining batter over blueberry layer. Spread remaining fruit on top (avoid edges).

Bake at 375 degrees for 30-35 minutes (8 inch pan) or 25-30 minutes (9 inch pan), or until golden.

For glaze, combine confectioners' sugar and water in small bowl. Stir until smooth. Drizzle over hot coffee cake. Serves 9 people.