Posted by ZetaLSU on Jan 05, 2008
Preheat oven to 375 degrees. Grease an 8-inch round baking pan. Rinse blueberries from mix with cold water and drain. Combine muffin mix, sour cream, milk and egg in medium bowl. Stir until ingredients are moistened. Spread half the batter in pan. 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. Bake 30-35 minutes or until golden brown. Place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm.