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Apricot Blueberry Cake

• 1/2 Cup Chopped Walnuts
• 2 Tablespoons Cinnamon
• 1/4 Cup Brown Sugar
• 1/2 Cup Dried Apricots, Diced
• 1 Can Wild Blueberries, Drained
• 1 Package White Cake Mix
• 1 Cup Vegetable Oil
• 4 Eggs
• 1 Package Lemon Pudding Mix
• 1/2 Pint Sour Cream

Instructions:
Combine chopped walnuts, brown sugar and cinnamon. Set aside.
In another bowl, combine dried apricots and wild (fresh or frozen) blueberries, drained. In a large mixing bowl, combine white cake mix, vegetable oil, eggs, lemon pudding mix and sour cream. Mix above ingredients on medium speed for 10 minutes. Fold in fruit. Pour 1/2 batter into bundt pan.
Sprinkle with walnut mixture. Pour remaining batter over walnut mixture layer. Sprinkle top with remaining walnut mixture. Bake at 350 degrees for 1 hour.

VARIATION: You can substitute dried peaches for dried apricots.