Blueberry Bundt Cake - cooking recipe

Ingredients

2 (15 1/2 ounce) packages Duncan Hines blueberry muffin mix
1/2 cup brown sugar
1/2 cup walnuts, chopped
1 tablespoon cinnamon
2 eggs
1 cup sour cream
1/4 cup water
1/2 cup confectioners' sugar
2 tablespoons milk

Preparation

Heat oven to 350\u00b0.
Grease a 12-cup Bundt pan.
Drain and rinse blueberries; set aside.
Mix brown sugar, nuts and cinnamon; set aside.
In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
Repeat, ending with last 1/3 of muffin batter.
NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
Bake 50 minutes.
Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
A great breakfast treat for the whole family.