| | 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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| 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 |
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