Blueberry Muffin Coffee Cake Recipe

Ingredients
  • 1 package yellow cake mix
  • 1 package vanilla instant pudding mix (3 ounce pkg)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 4 eggs
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup chopped pecans
  • Powdered sugar
Directions
Heat oven to 350°. Measure out 2 tablespoons of cake mix and set aside. In a mixing bowl, combine remaining cake mix, pudding mix, sour cream, oil, water, cinnamon and eggs. Blend on low speed of electric mixer for 1 minute. Then beat 2 minutes on medium speed. Toss blueberries with reserved cake mix. Pour 2/3 of cake batter into a greased Bundt / tube pan. Scatter blueberries and chopped nuts over batter and spread with remaining cake batter. Bake at 350° for 50-60 minutes or until tests done. Cool on a wire rack 30 minutes and remove from pan to a serving plate. Sprinkle with powder sugar. Serves 10
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