1 box 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 an 8 or 9 inch round cake or pie pan. Rinse blueberries with cold water and drain. Combine dry muffin mix, sour cream, milk and egg in medium bowl.

Stir until moistened, spread half of batter into pan. Combine blueberries and preserves in small bowl. Spread half of blueberry mixture on top of batter. Spread remaining batter over blueberry layer. Spread remaining fruit on top, avoiding edges.

Bake at 375 degrees for 30 to 35 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan).

Glaze: Combine powdered sugar and water in small bowl, stir until smooth. Drizzle over hot coffee cake.