Heat Level: Mild
Category: Desserts, Appetizers

INGREDIENTS:
  • Duncan Hines Signature Layer Cake Mix Lemon Supreme 15.25 Oz
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 + 1/4 cups fresh blueberries, divided
  • 1 tsp grated lemon peel, divided
  • 1 cup Rustlin' Rob's Blueberry Preserves
DIRECTIONS:
  1. Heat the oven to 350 degrees.
  2. Coat 18 mini bundt or fluted muffin cups with nonstick cooking spray.
  3. Combine the cake mix, sour cream, oil, and eggs in a large bowl and beat at medium speed for 2 minutes or until blended. Stir in 1 cup of blueberries.
  4. Spoon into the muffin cups filling about 2/3 of the way full.
  5. Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center of the cake comes out clean. Cool in the pans on a wire rack for 8 minutes. Gently loosen the edges with a small metal spatula and invert onto a wire rack. Cool completely.
  6. Add the blueberry preserves to a small saucepan on low heat. Add the remaining blueberries and lemon zest.
  7. Heat until thin. Remove from heat and let cool slightly.
  8. With a small spatula spread over the tops of the mini bundts.
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Rustlin Robs Gourmet Food

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