Pouch of Dezzie Dough Wild Blueberry Muffin dough
1/3 cup sour cream
1/3 cup blueberry preserves
1⁄2 cup powdered sugar 2 1⁄2 teaspoon. Water
Preheat oven to 375 degrees. Grease an 8 or 9 inch round cake or pie pan. For coffee cake: combine dezzie dough wild blueberry and sour cream in bowl. Stir until fully combined. Spread half of batter into pan. Spread half of blueberry preserves on top of batter. Spread remaining batter over blueberry layer. Spread remaining fruit on top, avoiding edges. Bake for 25 -30 minutes or until cooked through (clean toothpick test). For glaze, combine powdered sugar and water in small bowl; stir until smooth. Drizzle over hot coffee cake.
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