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Instructions |
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Preheat oven to 375.
Grease an 8 or 9 in. round pan.
Rinse blueberries with cold water and drain.
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Combine dry muffin mix, sour cream, milk and egg in a medium bowl. Stir until ingredients are moistened.
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Spread half the batter into pan. Combine blueberries and preserves in a small bowl.
Spread half of blueberry mixture on top of batter.
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Spread remaining batter over blueberry layer.
Spread remaining fruit on top, avoiding edges.
Bake for 30-35 min.
GLAZE- Combine sugar and water in small bowl; stir until smooth. Drizzle over coffee cake
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Originally Submitted
5/3/2009
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