Wild Blueberry Eggnog Bundt Cake
Heat oven to 350°F. Thoroughly grease 10-inch Bundt cake pan.
Drain and rinse blueberries in cold water; set aside.
Stir together eggnog, oil, eggs and rum extract together until combined. Add muffin mix and stir until blended.
Spoon batter evenly into prepared pan.
Bake 52-57 minutes or until toothpick inserted into center comes out clean.
Cool 10 minutes, then remove from pan. Cool completely.
For Glaze: Combine powdered sugar, eggnog and rum extract until glaze is desired consistency.
Drizzle glaze over top of cake.