The best blueberries are from Maine, so that's why we packed this recipe full of Duncan Hines 100% Whole Grain Wild Maine Blueberry Muffin Mix. Sour cream in the cake and swirls of streusel make this Blueberry Sour Cream Tea Ring irresistible.
Streusel:
- 1/4 cup firmly packed brown sugar
- 1/4 cup chopped pecans
- 1/2 tsp ground cinnamon
Cake:
- 1 pkg Duncan Hines® 100% Whole Grain Wild Maine Blueberry Muffin Mix
- 3/4 cup sour cream
- 2 large eggs
- 2 tbsp water
Glaze:
- Preheat oven 350 °F. Grease 7-cup tube pan.
- For streusel, combine brown sugar, pecans and cinnamon in small bowl. Set aside.
- Rinse and drain blueberries from mix with cold water.
- For cake, empty muffin mix into bowl. Break up any lumps. Add sour cream, egg and 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. Sprinkle streusel topping on top of the last batter layer.
- Bake at 350 °F for 33 to 37 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto cooling rack. Turn right-side-up.
- For glaze, place frosting in small microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over warm cake.
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No Rating
margaretzubeir (1 discussion) on Jun 16, 2010 at 02:53 AM
can I still use this recipe as a cupcake i.e. pour the batter into the papercups? At what tempt. and for how long?
Rating:
quietnurse (2 discussions) on Aug 23, 2009 at 10:45 PM
This recipe gives a LOT of bang for it's buck. I took it to church and had MANY compliments. Use the Blueberry Streusel Muffin Mix that includes the topping packet in the kit. I used the crumb topping included with the box to layer on top of the residual homemade streusel I sprinkled over the cake top before I flipped it out of the bundt pan. It made a nice crust that enhanced the yummy flavor.
