Blueberry Ripple Cake Recipe
Blueberry Ripple Cake Recipe photo by Taste of Home

Blueberry Ripple Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 12-15 servings

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

  1. 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.
  2. Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife.
  3. 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

This recipe pairs well with a sweet white wine.

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Reviews for Blueberry Ripple Cake

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 18, 2014

Everyone loved this! Super moist and the crust was perfect! This is going in my Favorites.

MY REVIEW
Reviewed Jul. 7, 2013

Excellent. I should have 'rippled' more..Used the egg white only recipe. I will def make again.

MY REVIEW
Reviewed Aug. 1, 2011

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

MY REVIEW
Reviewed Feb. 27, 2011

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.

MY REVIEW
Reviewed Jun. 21, 2010

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.

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