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Muffins & Loaves

Blueberry Sour Cream Tea Ring

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The best blueberries are from Maine, so that's why we packed this recipe full of Duncan Hines Simple Mornings Wild Maine Blueberry Muffin Mix. Sour cream in the cake and swirls of streusel make this Blueberry Sour Cream Tea Ring irresistible.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour
  • Servings: Makes 12 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven 350°F. Grease 7-cup tube pan.
  2. For streusel, combine brown sugar, pecans and cinnamon in small bowl. Set aside.
  3. Rinse and drain blueberries from mix with cold water.
  4. For cake, empty muffin mix into bowl. Break up any lumps. Add sour cream, egg and water. Stir until blended. Pour ⅓ 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.
  5. 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.
  6. 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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Tips

ingredients

ingredients

more of a question, but i noticed on the last DH cake i made, the 'you will need' items were a little different than in the past.... the box said: 1 cup water, whereas previous boxes said: 1 1/3 cups of water. What prompted this change? My cake didn't rise as previous cakes, not sure if the water was the difference or something else. thank you !


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Cupcake Cakes

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