1 pkg. Duncan Hines Blueberry Muffin Mix
1/3 c. sour cream
1/4 c. milk
1 egg
1/4 c. blueberry preserves

GLAZE:

1/2 c. confectioners' sugar
2 1/2 tsp. water

1. Preheat oven to 375 degrees. Grease 8 or 9 inch round cake or pie pan.

2. Rinse blueberries from muffin mix with cold water and drain.

3. Combine muffin mix, sour cream, milk and egg. Stir until moistened. Spread 1/2 of batter into pan.

4. Combine berries and preserves. Spread 1/2 berry mixture on top of batter. Spread remaining batter over berries and last 1/2 of berries over this. Bake at 375 degrees for 30-35 minutes for 8 inch pan, 25-30 minutes for 9 inch pan or until golden. Drizzle glaze over cake.