Blueberry Ring Cake

• 2 Tbsp. firm margarine or butter
• 1 pkg. white cake mix
• 1/2 c. brown sugar, packed
• 1/3 c. finely chopped nuts
• 3 eggs
• 1 c. dairy sour cream
• 1 c. fresh or frozen blueberries
• Glaze (following)

1. Heat oven to 350u0b0.
2. Grease or flour 12-cup Bundt cake pan.
3. Cut margarine into 1/3 cup of cake mix (dry) in small bowl until crumbly.
4. Mix in brown sugar and nuts; reserve.
5. Beat eggs slightly with fork; stir in sour cream.
6. Mix in remaining cake mix (batter will be thick and slightly lumpy).
7. Stir in blueberries.
8. Spread 1/2 of the batter (about 2 cups) in pan; sprinkle with reserved crumbly mixture.
9. Spread with remaining batter.
10. Bake until golden brown, 45 to 50 minutes.
11. Cool 10 minutes; remove from pan and cool completely.
12. Spread with glaze.
13. Serves 12 to 16.

margarine, white cake mix, brown sugar, nuts, eggs, sour cream, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624395 (may not work)