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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Slightly different, this one begins with 2 boxes of blueberry muffin mix. NOTE: You will use the two small cans of blueberries included in the packaged muffin mixes; there are no fresh blueberries in this recipe. This breakfast cake comes from one of my old card libraries but don't remember which one. It's a family favorite. 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 |
Directions:
1. Heat oven to 350°.
2. Grease a 12-cup Bundt pan.
3. Drain and rinse blueberries; set aside.
4. Mix brown sugar, nuts and cinnamon; set aside.
5. 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.
6. Repeat, ending with last 1/3 of muffin batter.
7. 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.
8. Bake 50 minutes.
9. Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
10. A great breakfast treat for the whole family.
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