1 pkg. white cake mix
½ cup packed brown sugar
1/3 cup finely chopped nuts
1 cup fresh or frozen blueberries
2 tbs. Oleo
1 cup sour cream
Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan. No mixer needed!!
In a small bowl, cut Oleo into 1/3 cup dry cake mix until crumbly. Mix in brown sugar and nuts. Set aside.
Beat eggs with a fork; stir in sour cream, mix in remaining cake mix. (Batter will be thick and slightly lumpy). Stir in blueberries. Spread ½ of batter (about 2 cups) in cake pan. Sprinkle with reserved brown sugar mixture. Spread remaining batter over this mixture.
Bake until golden brown 45-55 minutes.