2 packages wild blueberry muffin mix
1/2 cup brown sugar, packed
1/2 cup chopped nuts
1 teaspoon cinnamon
2 eggs
1 cup sour cream
1/4 cup water
1/2 cup confectioner's sugar
2 tablespoons milk
Cooking time: 50 minutes
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Preheat oven to 350 degrees.
Grease 12 cup bundt pan.
Drain and rinse blueberries; set aside.
Mix brown sugar, nuts and cinnamon.
In a large bowl, blend eggs, sour cream and water.
Blend in muffin mix with fork.
Spread 1/3 of the batter in pan; top with half the sugar mixture and half the blueberries.
Repeat, ending with muffin batter.
Bake 50 minutes.
Mix confectioners sugar and milk until smooth.
Drizzle over warm cake.