Blueberry Sour Cream Coffee Cake

1 package Blueberry Muffin Mix (I used Duncan Hines)
1/3 cups sour cream
1/4 cup milk
1 large egg
1/4 cup blueberry preserves
1/2 cup Creamy Home-Style Classic Vanilla Frosting

1. Preheat oven to 375F. Grease and 8-inch round baking pan. Rinse blueberries from mix and drain.

2. Combine muffin mix, sour cream, milk and egg in medium bowl.Stir until ingredients are moistened. Spread half the batter in pan.

3. Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.

4. Bake 30 to 35 minutes or until golden brown.

5. Place frosting in microwave on high for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm...