Blueberry Sour Cream Coffeecake

1. 1

   Preheat oven to 375u00b0.

2. 2

   Grease an 8 or 9-inch round cake or pie pan.

3. 3

   Rinse blueberries with cold water and drain.

4. 4

   Combine muffin mix, sour cream, milk and egg in medium bowl.

5. 5

   Stir until ingredients are moistened.

6. 6

   Spread half of batter into pan. Combine blueberries and preserves in small bowl.

7. 7

   Spread half of blueberry mixture on top of batter.

8. 8

   Spread remaining batter over blueberry layer.

9. 9

   Spread remaining fruit on top, avoiding edges. Bake for 30 to 35 minutes for 8-inch pan, 25 to 30 minutes for 9-inch pan or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.