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Blueberry Ripple Cake Recipe

Blueberry Ripple Cake Recipe photo by Taste of Home

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My mother gave me this recipe some 40 years ago, and it's withstood the test of time. The blueberry-filled cake has gone on to please four generations of our growing family. Along with baking, my favorite pastime is quilting.

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Blueberry Ripple Cake Recipe

Prep: 20 min. Bake: 45 min.

Yield: 12-15 Servings

20 45 65

Ingredients

3/4 cup all-purpose flour
3/4 cup packed brown sugar
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/2 cup chopped pecans
1 package white cake mix (regular size)
1-1/4 cups fresh or frozen blueberries

Directions

In a large bowl, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 13-in. x 9-in. baking dish.
Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Originally published as Blueberry Ripple Cake in Country Woman May/June 2004, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Blueberry Ripple Cake

Blueberry Ripple Cake

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Reviewed on Aug. 01, 2011 by Txgirl0674

This recipe is addictive! We LOVE this! It's great for dessert or even for breakfast! A crowd pleaser for sure! :D

Reviewed on Feb. 27, 2011 by 25kevin

Sorry, this still tastes like a boxed cake. The topping was the only good thing. The topping on the bottom of the pan made for a mess while trying to get pieces out. There are lots better blueberry coffee cake recipes on this site.

Reviewed on Jun. 21, 2010 by Classicrock

I have made this yummy cake many times over the last several years, and it is always well-received! The bottom and topping have a wonderful cinnamon-sugar flavor. I top my guests' slices with a dollop of whipped cream. I use more frozen blueberries: 1-1/2 cups, in my cake. Also, I recommend using the egg whites recipe on the back of the cake box when you make your boxed white cake mix.-Lori in WI.

Reviewed on Jun. 11, 2010 by jlbrwn

Very moist and tasty. Thinking of making it with chopped apples the next time.

Reviewed on Oct. 08, 2009 by linda.franz@verizon.net

This cake tastesd even better than it looks. When I made it, it turned out just like the picture. I hope I can do it again! It's a must try!

Reviewed on Jul. 21, 2009 by Aquarelle

Very easy and very delicious.