1. Drain blueberries. Combine cake mix, sour cream and eggs. Blend until moist on low speed. Beat for two minutes on medium speed. Fold in blueberries and pour into a 10 inch Bundt pan that has been greased.
2. Bake at 250 degrees for 35 to 45 minutes.
1. Roll peaches in rolled out frosting, then roll in Jell-o for color.