Blueberry Sock it to Me Cake - easy cinnamon coffee cake recipe that is a twist on a classic Southern recipe! Cake mix, sour cream, sugar, oil, eggs, brown sugar, pecans, cinnamon, blueberries. Top the cake with a quick powdered sugar glaze. Can make in advance and store in an air-tight container or freeze for later. Great for breakfast or dessert!
Preheat oven to 375°F. Spray Bundt or tube pan with baking spray.
Combine 2 tablespoons of cake mix, brown sugar, cinnamon and pecans in medium bowl; set aside.
Combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a large bowl.
Beat with an electric mixer at medium speed 4 minutes. Stir in blueberries.
Pour two-thirds of batter into prepared pan. Sprinkle with pecan mixture. Spoon the remaining batter evenly over pecans.
Bake 40 minutes or until a toothpick inserted in center comes out clean.
Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
Combine powdered sugar, milk, and vanilla. Add more milk if necessary to get desired consistency. Drizzle over cake.
Grease a 12-cup Bundt Pan with cooking spray that contains flour. I like Baker's Joy or Pam Baking Spray.Can use fresh or frozen blueberries.Don't like blueberries? You can substitute chopped strawberries, blackberries, or raspberries.You can substitute walnuts for the pecans.You can use any box of cake mix you prefer. Butter pecan cake mix would be delicious.Can substitute a can of vanilla frosting for the glaze.The cake can be made in advance and store in an air-tight cake container for 3 or 4 days.Can freeze the baked cake for a quick treat later.Can bake the cake in a 9x13-inch pan. Check cake for doneness at the time on the back of the cake mix box and every 5 minutes afterward until done.