1 pkg. Duncan Hines blueberry muffin mix
1/3 c. sour cream
1/4 c. milk
1 egg
1/2 c. blueberry preserves

GLAZE:

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

Heat oven to 375 degrees. Grease an 8 or 9 inch round cake or pie pan. Rinse blueberries from muffin mix with cold water; drain. In a medium bowl combine dry muffin mix, sour cream, milk and egg. Stir until moistened. Spread half of the batter into pan.

In a small bowl combine blueberries and preserves. Spread remaining batter over blueberry layer. Spread remaining fruit on top, avoiding edges. Bake for 30 to 35 minutes for 8 inch pan or 25 to 30 minutes or 9 inch pan, or until golden. To prepare glaze, in a small bowl combine confectioners' sugar and water. Stir until smooth. Drizzle over hot coffeecake.