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.

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