Blueberry Sour Cream Ring 

Streusel:
1/4 C. packed brown sugar
1/4 C. chopped pecans (or nut of your choice)
1/2 t. cinnamon

Cake:
1 pkg. bakery-style blueberry muffin mix
3/4 C. (6 oz.) sour cream
1 large egg
2 T. water

Glaze:
1/3 C. Duncan Hines creamy classic vanilla frosting

Preheat oven to 350°. Spray a 7-cup tube pan with non-stick cooking spray.
For Streusel, combine ingredients together in a bowl; set aside.
Rinse blueberries from mix with cold water & drain.
For cake, empty muffin mix into bowl; break up any lumps. Add sour cream, egg & water; stir until blended. Pour one third of batter into pan. Sprinkle half of streusel over batter. Place half of blueberries over streusel. Repeat layers, ending with batter on top. Bake for 33 to 37 minutes, or until pick comes out clean. Cool in pan on wire rack for 10 minutes, invert out onto cooling rack, then turn right-side up.
For glaze, place frosting in a small microwave-safe bowl. Microwave on high power for 10-15 seconds, stir until smooth. Drizzle over warm cake. Yield: 12 servings.                                   

Recipe from the Duncan Hines "Bake to Create" recipe booklet

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